Harvest Veggie and Beef Soup

This is one of my favorite soups to make during the fall and winter months.  I first had it when a friend cooked it for a group of us for dinner about 10 years ago.  I’ve been making it (and tweaking it) since that night.  I figured it was time to share it with all of you!

Soups are such a great way to get more vegetables into your diet.  This soup incorporates some of the best vegetables that winter and fall have to offer.  It’s comfort food at it’s best – warm, nourishing, and delicious!  And like most soups it’s even better the second day.  It does take some time to make simply because it involves a lot of chopping but you can always swap out some of the fresh vegetables for frozen veggies to make it a little easier.  You can find frozen swiss chard, onions, green beans, and many of the other veggies in the frozen food section.

chopped vegetables

A few tips for making it more kid friendly:  Cut the beef into very small pieces to make it easier to chew and swallow.  If you have picky kiddos that might be turned off by some of the veggies, cut those really small.  I make sure to chop the chard or kale into very small pieces because those can cause issues for my kiddos.  Finally, serve with crackers!  My kids will eat just about any soup when they can scoop it up with crackers.

Harvest Vegetable and Beef Soup Harvest Vegetable and Beef Soup in a bowl

Harvest Vegetable and Beef Soup
A hearty, nutritious, and delicious soup that is full of tender beef and some of the best vegetables that fall and winter have to offer.
Serves: 8-10
  • 3 T olive oil
  • 1 pound stew beef, cut into bite sized pieces
  • flour for dredging (I used white whole wheat)
  • 1 large onion, diced
  • 1 cup thinly sliced mushroom caps
  • 3 garlic cloves, minced
  • 8 cups beef broth
  • 2 cups winter squash, cut into ¾ inch cubes (I use butternut squash)
  • 1 small baking potato, peeled and cut into ¾ inch cubes
  • 1 cup green beans, trimmed and sliced into inch long pieces
  • 2 large carrots, peeled and thinly sliced
  • 1 stalk celery, thinly sliced
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • 4-5 cups swiss chard or kale, rinsed and chopped (see notes)
  • 14½ oz. can petite diced tomatoes, drained
  • 1 to 1½ tsp Worcestershire sauce
  1. STEP 1: Heat the oil in a large soup pot. Dredge the beef in flour, coating lightly, and add to pan. Brown beef over med-high heat for 2-3 minutes. Add onions, mushrooms, and garlic. Cook for 2 minutes, stirring often. Add in beef broth. Lightly salt and pepper and cover. Simmer gently for 30 minutes.
  2. STEP 2: After 30 minutes, add in the winter squash, potatoes, carrots, celery, green beans, basil, and thyme. (Add kale here if using it instead of chard.) Return to a simmer and cover. Simmer for an additional 20 minutes.
  3. STEP 3: Stir in the swiss chard, tomatoes, and Worcestershire sauce, taste. Add more salt, pepper, and Worcestershire sauce if desired. Cover and simmer for about 10 minutes or until chard is soft.
1. If you use kale instead of the chard add it in during step 2 instead of step 3.
2. Occasionally I add in some kidney beans during step 3 if I have them on hand.


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