Vegetable Beef Soup

It’s been really, really cold here in Wisconsin the past week. We’re talking temps in the double-digit minuses and cancelled school days. Nothing warms up a family more than a good bowl of soup. I threw this soup together last night and everyone was pleased with the taste. Because I just grabbed whatever ingredients I had handy, I didn’t bother with measuring so I have approximated here. Just add however many seem right to you. I hope you can roll with it.

Here’s a picture of the soup. I probably should have chosen a better color bowl than pink.








stew meat

1 Tbsp. garlic, minced

½ large onion, diced

4 cups chicken stock

28 oz can diced tomatoes

6 oz tomato paste

2 large potatoes, 1” dice

Carrots, handful, sliced

Green beans, handful, sliced in half

2 small zucchinis or summer squash, sliced

Kale, handful, diced

1/4 cup Barley

Pesto – I used store bought by Christopher Ranch

Crusty bread like a baguette


In a large pot on high heat, sauté the stew meat until it is no longer pink on the outside. Add the garlic and onion and sauté for 5 minutes more. Add the chicken stock, 3 cups of water, diced tomatoes and tomato paste and stir. Add the potatoes, carrots, green beans, zucchini, kale and barley. Stir and reduce heat to low. Simmer the soup for about an hour. Serve with a dollop of pesto on top and crusty bread on the side.

Enjoy and stay warm!



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