Homemade garden vegetable soup is what fall afternoons were made for. So full of veggies and tomato based broth, its hearty and light at the same time. The taste is rich and full, getting a big bite of every flavorful vegetable in every spoonful. The most amazing part of making Garden Fresh Vegetable Soup is that you can mix any veggies your family likes. There is no right or wrong way to make this soup.
When I was a wee one, many moons ago, my mom and grandmother would use freezer containers and add whatever leftover veggies from the garden we had after canning to the containers. After the season was over we would have a dozen or more freezer containers (the Tupperware kind) loaded with mixed vegetables and when fall and winter came we would make this soup and add the frozen veggies to the broth and simmer all day. Dinner was always a treat! Each year the vegetables in the soup changed a bit…I will say I didn’t miss the lima beans!!! Oh, wow! I still don’t!! HA!
Ingredients & Preparation
The Usual Suspects:
- 2 pounds bone-in shorts ribs
- 2 cups Beef Broth (Homemade is best)
- Olive oil
- Salt and Pepper
- 2 quarts homemade tomato juice (***recipe follows)
- 2 cups chopped red potatoes with skin on
- 2 cups chopped carrots
- 2 cups chopped green beans
- 2 cups corn kernels (fresh off the cob)
- ½ cup chopped onions (optional)
- ½ cup okra (optional)
- ½ cup cabbage (optional)
- 2 to 3 Bay leaves
- ¾ tsp Thyme
- ¾ tsp Rosemary
- ½ tsp Garlic salt
- ½ tsp Seasoning salt
- ½ tsp Celery salt
- Additional S&P to taste
The Plan:
Rinse the short ribs to make sure they are clean and that all bone particles are removed. Using paper towels, pat the ribs dry then sprinkle with salt and pepper on all sides.
In an Instapot turn the sauté setting on, wait until the Instapot reads “HOT” then add 1 tablespoon olive oil and working in batches, sear ribs on all sides until caramelized, 4 to 5 minutes per side. Transfer to a plate.
Turn off sauté function. Return all short ribs to pot and add the broth. Put lid on Instapot and set sealing switch/valve to sealing. Turn Instapot to “Pressure Cook” function, then use the “+” button and turn time to 45 minutes.
When Instapot is done, let pot naturally release pressure for 15 minutes, then carefully complete depressurization following the manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
Remove the short ribs from the pot leaving the broth in the pot and add all remaining ingredients except salt and pepper. (Optional: add some of the short rib bones to the soup for added flavor, removing before serving.)
Put Instapot lid on and set sealing switch/valve to sealing. Turn on Soup/Broth function. Soup will cook for about 20 minutes.
While soup is cooking, remove meat from short ribs. Shred a little so the meat is bite sized for the soup.
Let pot naturally release pressure for 15 minutes, then carefully complete depressurization following the manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
After removing lid, add the meat and stir a little. Add salt and pepper to taste.
Ready to serve!
***Homemade Tomato Juice
There are several ways to make homemade tomato juice.
One is the old, old fashioned way, which is to take fresh tomatoes and steam or par boil, then put through a mesh sieve and catch all the juice. Time consuming and very messy.
Another way is to take fresh tomatoes, wash and clean. (Usually, we did this with a ½ bushel amount, which made about 7 quarts. A canner holds 7 quarts. So you can adjust the amounts pretty easily). Then core the tomatoes and cut into fourths. Put tomatoes in batches in a blender and blend them, skin and all until juiced.
Pour into a large stockpot and bring to a boil. Skim off the foam. Ladle into quart jars. Add one teaspoon canning salt and put sterilized rings and lids on the sterilized jars. Pressure can your quart jars in a pressure canner 5 pounds pressure for 10 minutes.
Note: the number of jars would depend on the amount of tomatoes you have.
The third quick method is to use a can of San Marzano tomatoes, whole. Blend tomatoes in a stand blender or an emulsion blender. Blend enough to get two quarts of juice. Add to the soup. I have found these tomatoes to taste the best.
Garden Fresh Vegetable Soup
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Loading...Ingredients
- The Usual Suspects:
- • 2 pounds bone-in shorts ribs
- • 2 cups Beef Broth (Homemade is best)
- • Olive oil
- • Salt and Pepper
- • 2 quarts homemade tomato juice (***recipe follows)
- • 2 cups chopped red potatoes with skin on
- • 2 cups chopped carrots
- • 2 cups chopped green beans
- • 2 cups corn kernels (fresh off the cob)
- • ½ cup chopped onions (optional)
- • ½ cup okra (optional)
- • ½ cup cabbage (optional)
- • 2 to 3 Bay leaves
- • ¾ tsp Thyme
- • ¾ tsp Rosemary
- • ½ tsp Garlic salt
- • ½ tsp Seasoning salt
- • ½ tsp Celery salt
- • Additional S&P to taste
Instructions
The Plan:
Rinse the short ribs to make sure they are clean and that all bone particles are removed. Using paper towels, dry the ribs and sprinkle with salt and pepper on all sides.
In an Instapot turn the sauté setting on, wait until the Instapot reads “HOT” then add 1 tablespoon olive oil and working in batches, sear ribs on all sides until caramelized, 4 to 5 minutes per side. Transfer to a plate.
Turn off sauté function. Return all short ribs to pot and add the broth. Turn Instapot to “Pressure Cook” function, then use the “+” button and turn time to 45 minutes.
When Instapot is done, let pot naturally release pressure for 15 minutes, then carefully complete depressurization following the manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
Remove the short ribs from the pot leaving the broth in the pot and add all remaining ingredients except salt and pepper. (Optional: add some of the short rib bones to the soup for added flavor, removing before serving.)
Put Instapot lid on and set sealing switch/valve to sealing. Turn on Soup/Broth function. Soup will cook for about 20 minutes.
While soup is cooking, remove meat from short ribs. Shred a little so the meat is bite sized for the soup.
Let pot naturally release pressure for 15 minutes, then carefully complete depressurization following the manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
After removing lid, add the meat and stir a little. Add salt and pepper to taste.
Ready to serve!
Homemade Tomato Juice
There are several ways to make homemade tomato juice.
One is the old, old fashioned way, which is to take fresh tomatoes and steam or par boil, then put through a mesh sieve and catch all the juice. Time consuming and very messy.
Another way is to take fresh tomatoes, wash and clean. (Usually, we did this with a ½ bushel amount, which made about 7 quarts. A canner holds 7 quarts. So you can adjust the amounts pretty easily). Then core the tomatoes and cut into fourths. Put tomatoes in batches in a blender and blend them, skin and all until juiced.
Pour into a large stockpot and bring to a boil. Skim off the foam. Ladle into quart jars. Add one teaspoon canning salt and put sterilized rings and lids on the sterilized jars. Pressure can your quart jars in a pressure canner 5 pounds pressure for 10 minutes.
Note: the number of jars would depend on the amount of tomatoes you have.
The third quick method is to use a can of San Marzano tomatoes, whole. Blend tomatoes in a stand blender or an emulsion blender. Blend enough to get two quarts of juice. Add to the soup. I have found these tomatoes to taste the best.
