Granny’s Garden Vegetable SOUP
- 20m Prep Time
- 3h Cook Time
- 3h Ready In
A hearty vegetable soup made with fresh garden vegetables and a beef soup bone for rich flavor. This big-batch soup freezes beautifully and is perfect for any season.
Ingredients
- 59.1 ml extra-virgin olive oil
- 29.6 ml unsalted butter
- 1 large beef marrowbone (soup bone)
- 454 g Yukon Gold potatoes diced
- 2 sweet onions diced
- 473 ml celery diced
- 1.89 L beef stock
- 1 can diced tomatoes
- 1 can whole peeled tomatoes with juice
- 1 pack frozen baby lima beans
- 1 pack frozen sweet corn
- 227 g fresh okra sliced into 1/2-inch rounds
- 12 sprig fresh thyme tied with butcher's twine
- 2 bay leaves
- 44.4 ml apple cider vinegar
- 29.6 ml packed dark brown sugar
- 19.7 ml kosher salt
- 9.86 ml freshly ground black pepper
- French bread
- Texas Pete or Crystal hot sauce
Nutrition (per serving, estimated)
Estimated based off 15 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 103 mg
- Iron: 3.28 mg
- Magnesium: 99.4 mg
- Phosphorus: 227 mg
- Potassium: 1111 mg
- Zinc: 1.5 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml extra-virgin olive oil
- 29.6 ml unsalted butter
- 1 large beef marrowbone (soup bone)
- 1.89 L beef stock
- 1 can diced tomatoes
- 1 can whole peeled tomatoes with juice
- 1 pack frozen baby lima beans
- 1 pack frozen sweet corn
- 2 bay leaves
- 44.4 ml apple cider vinegar
- 29.6 ml packed dark brown sugar
- 19.7 ml kosher salt
- 9.86 ml freshly ground black pepper
- French bread
- Texas Pete or Crystal hot sauce
Prepare
- Dice 454 g Yukon Gold potatoes
- Dice 2 sweet onions
- Dice 473 ml celery
- 227 g fresh okra, sliced into 1/2-inch rounds
- 12 sprig fresh thyme, tied with butcher's twine
Let's Cook
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Step 1.
In a large Dutch oven over medium-high heat, heat ¼ cup olive oil and 2 tablespoons unsalted butter. When the butter is melted and the oil shimmers, sear the beef soup bone(s) on both sides, about 2–3 minutes per side, then push the bone(s) to the side of the pot.
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Step 2.
Add 1 pound diced Yukon Gold potatoes, 2 diced sweet onions, and 2 cups diced celery to the pot. Sauté, stirring occasionally, until the onions are translucent, 6 to 7 minutes.
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Step 3.
Add 8 cups beef stock, one 28-ounce can diced tomatoes (with juice), one 28-ounce can whole peeled tomatoes (with juice, crushing them with your hands or a spoon as you add), one 20-ounce package frozen baby lima beans, one 16-ounce package frozen sweet corn, ½ pound sliced fresh okra (if using), a bundle of 12–15 fresh thyme sprigs tied with twine, and 2 bay leaves. Stir to combine.
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Step 4.
Bring the soup to a boil over high heat, then reduce the heat to medium-low so it gently simmers. Cover the pot three-quarters of the way (leave a small gap for steam to escape) and simmer for at least 2 hours, preferably 3 hours, stirring every 30 minutes. The soup will thicken and the flavors will meld.
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Step 5.
After simmering, stir in 3 tablespoons apple cider vinegar, 2 tablespoons packed dark brown sugar, 4 teaspoons kosher salt, and 2 teaspoons freshly ground black pepper. Cook for 10 more minutes, stirring occasionally.
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Step 6.
Taste the soup and adjust seasoning with additional salt and pepper if needed. Remove and discard the thyme bundle and bay leaves. Serve hot with crusty French bread and a dash of hot sauce (such as Texas Pete or Crystal) on top.