Damn. Doesn't anyone make a decent vegetable soup?

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One of those soups where if you want it done right, you have to make it yourself. It's pretty easy to make and relatively cheap for the giant pot it yields.

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This....

I make a couple large pots of veg/beef soup every winter and it is a hit. My normal pot full is about 3 gallons when done.

I'll use beef chuck roast, about 5 lbs. worth and for vegetables, the following:

Cabbage
turnips
potatoes
onions
celery
garlic
corn
lima beans
peas
green beans
diced tomatoes
carrots
Swiss chard or Kale
broccoli
stewed okra from my summer garden

I also add a fair amount of dark roux and my soup comes out with a hearty gravy/broth, not that watery stuff.

I had a decent one at a little store one time in a small town. I don't even see it being served very often in restaurants. I made about 4 gallons for the freezer last weekend. I don't use potatoes because I don't like the way they break down in the soup, particularly after it's been frozen and reheated. I use a lot of turnips instead. I love the flavor and the texture. I can't say I use a lot of different vegetables, but I just a lot of what I include which is onions, celery, bell pepper, turnips, green beans, tomatoes and canned shoepeg white corn (which holds up so much better than the yellow and tastes better, as well). It has a lot of meat.
ETA: I forgot carrots and cabbage.

You might find you enjoy minestrone more and you can find that in some of the old Italian restaurants. It's probably a better option than vegetable soup in a restaurant setting.

I make a vegetable soup using deer neck roast and it's one of my all time favorite venison recipes



1/2 cup butter
2 pounds venison stew meat
3 cups chopped cabbage
3 large potatoes, cubed
2 cans peas, drained
2 cans carrots, drained
2 cans green beans, drained
2 cans whole kernel corn, drained
2 cans diced tomatoes with juice
1 bottle tomato juice (64oz)
1 container beef broth
2 tablespoons white sugar
Tony's


Brown the seasoned venison in the melted butter, let it stick and stir to add some texture.

Add the cabbage, potatoes, peas, carrots, green beans, corn, and diced tomatoes.

Pour in the tomato juice and beef broth, season w/ Tony's.

Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the venison is tender, and the soup slightly thickened, about 1 1/2 hours.


Warning: This makes a ton of soup


No it's not my original recipe, I looked online and tweaked one to my liking

Is it just me or are most of y’all describing beef stew?

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Is it just me or are most of y’all describing beef stew?

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It's vegetable beef soup. It's not nearly as thick as stew. There's no flour in the soup and it's not cooked down into a gravy. It's brothy.