Garden Bounty Vegetable Beef Soup

Garden Bounty vegetable beef soup with cabbage, root vegetables, and corn, served beside crusty buttered bread.
Garden Bounty Soup — A Bowl of Comfort: Vegetable Beef Soup like Mom’s.

Garden Bounty Vegetable Beef Soup brings me back to Mom’s kitchen, where a bowl of vegetable beef soup and a crusty piece of buttered bread could settle so many childhood cares. Rich tomato broth, ground beef, cabbage, and old-fashioned root vegetables make this a comforting meal to share. Below, you’ll find the printable recipe and “A Bowl of Comfort,” a devotional reflecting on autumn memories, changing seasons, and the faithful care of the Lord who watches over us through them all.

How to Make Garden Bounty Soup

Makes: Approximately 36 cups / 9 quarts
Cook time: 4–6 hours
Equipment: Roaster or large heavy soup pan

Ingredients

  • 7 pounds tomatoes
  • 3 cups cherry tomatoes
  • ½ medium head cabbage, about 3 cups chopped
  • 5 medium sweet onions
  • 2 medium sweet peppers
  • 2 pounds ground beef
  • 6 large carrots
  • 1 whole bunch celery, including leaves
  • 4 medium parsnips
  • 4 small potatoes
  • One 15-ounce can sweet corn
  • 3 cups butternut squash, cut into ½-inch dice
  • ¼ teaspoon nutmeg
  • 10 cloves garlic, about 1 bulb
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 2 teaspoons dried basil
  • Water as needed to reach 36 cups after cooking

Directions

  1. Prepare the vegetables.
    Chop cabbage into 1-inch squares, onions into ½-inch cubes, carrots into 1-inch chunks, and celery into ½-inch pieces. Cut large tomatoes into eighths and squash into ½-inch dice.
  2. Pre-cook the beef.
    Cook ground beef until no longer pink. Add to the raw vegetables and canned corn in a roaster or large heavy soup pan. Add seasonings and water to cover.
  3. Cook the soup.
    Cook on low-medium heat for 4–6 hours, until vegetables are softening. Cook the celery leaves in the soup for flavor, then remove them before serving.
  4. Check the yield.
    Add water as needed to reach 36 cups after cooking. The finished batch makes approximately nine quarts.
  5. Canning.
    Can according to approved directions for seven quarts of vegetable beef soup.

Helpful Equipment:

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