Hearty, nourishing, and brimming with the richness of seasonal vegetables, Heaven’s Ladle Beef & Harvest Soup is the ultimate comfort food for chilly days or whenever you crave a wholesome bowl of goodness. This recipe brings together tender beef chunks, a medley of fresh vegetables, and fragrant herbs, simmered to perfection in a savory broth. It is a dish that warms both body and soul, offering balanced nutrition while delivering a satisfying depth of flavor. Designed for families and gatherings, this soup is not only delicious but also mindful of wellness with its thoughtful ingredient balance.
Ingredients
- 1 pound lean beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 medium zucchini, diced
- 1 cup butternut squash, cubed
- 1 cup green beans, trimmed and cut
- 1 can (14.5 oz) diced tomatoes, no salt added
- 6 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/4 cup pearl barley or brown rice (optional for extra heartiness)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat. Add beef and cook until browned on all sides. Remove beef and set aside. In the same pot, sauté onion and garlic until fragrant and translucent.
- Add carrots, celery, zucchini, squash, and green beans, stirring for about 5 minutes to release flavors. Return beef to the pot, add diced tomatoes, beef broth, thyme, oregano, bay leaf, and barley or rice if using. Bring to a boil, then reduce heat to low.
- Cover and simmer for 45–60 minutes, or until beef is tender and vegetables are cooked through. Remove bay leaf, season with salt and pepper, and garnish with fresh parsley before serving.
Servings
Makes 6 servings
Nutritional Info (per serving, approx.)
Calories: 265
Protein: 22g
Carbohydrates: 22g
Fat: 9g
Fiber: 5g
Sodium: 320mg
Notes
This soup can easily be customized with seasonal produce such as corn, sweet potatoes, or kale. If you prefer a lighter version, substitute chicken breast for beef and use chicken broth. For a vegetarian twist, swap beef with hearty lentils and vegetable broth. Leftovers taste even better as the flavors meld, making it perfect for meal prep.
Tips
Cut the beef into smaller pieces for faster cooking and more tender bites. Always skim off excess fat from the broth to keep the soup lighter. Freeze individual portions in airtight containers for easy weeknight dinners. To deepen the flavor, roast the vegetables before adding them to the soup.
Health Benefits
This soup provides a balance of protein, complex carbohydrates, and fiber, making it a complete meal in one bowl. Lean beef delivers high-quality protein and essential minerals like iron and zinc, which support energy and immune function. Vegetables such as carrots, squash, and green beans contribute antioxidants, vitamins A and C, and dietary fiber, promoting good digestion and overall wellness. Barley or brown rice adds whole-grain nutrition, stabilizing blood sugar and enhancing satiety. With low sodium broth and olive oil, this dish leans toward heart-healthy choices without compromising on comfort.
Q & A
Q: Can I make this soup in a slow cooker?
A: Yes, simply brown the beef first, then transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
Q: How can I thicken the soup naturally?
A: Add a bit more barley or simmer uncovered for the last 15 minutes to reduce the broth.
Q: Can I use frozen vegetables instead of fresh?
A: Yes, frozen vegetables work well and save time, though add them in the last 20–25 minutes of cooking.
Q: Is this soup kid-friendly?
A: Absolutely. The mild flavors and tender beef make it appealing for children, and you can dice vegetables smaller to suit their taste.
Q: How long does it last in the fridge?
A: Properly stored, it lasts 3–4 days and up to 3 months in the freezer.