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    You are in: Home / Recipes / Barb's Hearty Beef and Vegetable Soup Recipe
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    Barb's Hearty Beef and Vegetable Soup

    Barb's Hearty Beef and Vegetable Soup. Photo by Julia Lynn

    1/2 Photos of Barb's Hearty Beef and Vegetable Soup

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    45 mins

    3 hrs

    Barb Gertz's Note:

    I have been making this hearty soup for as long as I have been cooking. My mom and my grandmother always made soup like this,it does take time but worth it. My family loves this soup & looks forward to coming to dinner when I say, I'm making soup. It is loaded with vegetables. A great to use left over vegetables.

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    Units: US | Metric


    1. 1
      Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
    2. 2
      Add celery, carrots, potatoes, and cook until just tender.
    3. 3
      Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
    4. 4
      Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
    5. 5
      Add pasta and cook until pasta is tender, taste & adjust spices.
    6. 6
      Serve with your farorite cornbread or crusty bread, enjoy.

    Ratings & Reviews:

    • on April 30, 2010


      This was fantastic soup! Instead of noodles, I added barley. I soaked about 1 1/2 cups barley in a bowl of water. That way they would be plumped up from water & not all the yummy stock. When i added the barley, it prevented the barley from turning into a mushy mess. LOVED IT!!! My kids ate every single veggie loaded into the soup without any complaints-delicious! 04/30/10 (update) I LOVE this recipe! Made it for the Crockpot - just fried the meat ahead of time. Threw it all together, cooked on Low for 8 hours & it was perfect!!!! Also, i only had 1 can of tomatoes, so this time I topped it up w/ tomatoe juice....turned out fantastic again!!!! LOVE, LOVE, LOVE this recipe!

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    • on October 25, 2010


      This was amazing, Barb Gertz, and out of such beautifully simple ingredients! I used meaty beef bones and liberally sprinkled them with kosher salt while browning. I omitted the green beans and cabbage. I used little star pasta and added a little extra peas and corn. So awesome!!!

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    • on July 05, 2010


      Barb, this soup is so tasty! Even though it's 100 degrees outside, I was craving some vegetable soup. Used lean ground beef in place of stew meat and used up some frozen brussels sprouts, asparagus and yellow squash I had in the freezer in addition to the other veggies (except left out the celery since I didn't have it). I made a half recipe and added thyme. So delicious!! I thought the 1/2 recipe would serve more than 4-5, but after 2 large bowls for supper tonight, I think serving size is right! : )

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    Read All Reviews (8)


    Nutritional Facts for Barb's Hearty Beef and Vegetable Soup

    Serving Size: 1 (405 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 395.9
    Calories from Fat 201
    Total Fat 22.4 g
    Saturated Fat 8.9 g
    Cholesterol 75.9 mg
    Sodium 99.2 mg
    Total Carbohydrate 24.2 g
    Dietary Fiber 4.7 g
    Sugars 6.5 g
    Protein 25.0 g

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