Vegetable Soup is what the doctor ordered after Fox and I slipped and fell on our icy porch the other day. The soup is a true soul-warmer — hearty, healthy, and bursting with great flavor. It’s bursting with energizing vitamins and minerals as well. Step into my kitchen, and I’ll make this blissful brew for you!
Well. I hope the above video inspired you to make some Vegetable Soup. If you’re hungry for more good eats, be sure to get my email updates. Now please scroll down for a few notes and the printable recipe:
A note about the meat. I used 90% lean ground beef in this Vegetable Soup in order to achieve great flavor without adding a lot of fat. Ground turkey is a fine substitute for ground beef.
How to veganize the soup: Substitute vegan “Beyond Beef” for the ground beef in the recipe. Also, substitute vegetable stock or mushroom broth for the beef bouillon.
How to reheat the soup without overcooking it: Ladle the soup into a bowl, cover the bowl with clingfilm or a plate, and microwave at 30% power until warm — usually 4-5 minutes. Enjoy!
Other soups you might enjoy:Kevin’s Red Bell Pepper Soup
Here’s the printable recipe:
Vegetable Soup for a Cold Winter Day
- 2 tablespoons olive oil
- 1 1/4 Lbs lean ground beef
- 6 medium carrots, sliced (at least 2 cups)
- 2 large leeks, the white and tender green parts diced
- 3 celery stalks, sliced
- 4 medium-large red potatoes, peeled and diced
- 3 Lb butternut squash, peeled, seeded, and roughly diced
- 10 ounces frozen, cut green beans
- Water to cover the above ingredients
- 1 1/2 cups POMI strained tomatoes
- 2 teaspoons beef "Better than Bouillon," dissolved in 1 cup boiling water
- 1 teaspoon dried thyme leaves
- 1 tablespoon (or more) dried parsley
- 5 ounces baby spinach leaves
- Form the ground beef into 3 or 4 patties. Tip 1 tablespoon of the olive oil into an 8-quart stock pot over medium heat, and then add the patties. Cook until well-browned -- about 4 minutes per side. Transfer the beef to a plate and set aside.
- Meanwhile, add the remaining tablespoon of olive oil to the pot. Then stir in the carrots, leeks, and celery. Saute over medium heat until the leeks soften and the carrots begin to color -- about 8 minutes.
- Crumble the beef and then add it to the pot, along with the potatoes, butternut squash, and green beans. Stir briefly to mix. Then add enough water to the cover the ingredients. Bring to a boil, and then reduce the heat, partially cover the pot, and let simmer until the potatoes and squash are tender -- about 20 minutes.
- Stir in the strained tomatoes, bouillon, thyme, and parsley. Taste carefully for seasonings, adding salt and pepper if necessary. Off heat, add the baby spinach leaves, stirring just until the leaves wilt.
- Serve hot. If you wish to refrigerate the soup, let it cool completely. Then cover and refrigerate for up to five days. For longer storage, freeze the soup.