Harvest Beef Vegetable Soup

This soup was extraordinary. It was one of those “stone soup” moments. Stone Soup is a story in which hungry strangers convince people in a small European town to share ingredients to create a soup that everyone in the town is able to enjoy.

Originally, I planned to make vegetable soup with a potpourri of fall vegetables but then I remembered I had beef broth in my freezer leftover from making a pot roast.

I also looked in my pantry and realized I had two containers of dill. I love dill mixed with cottage cheese and horseradish so I’m sure I purchased the spice twice not realizing I already had some; use what you have on hand when possible.

This recipe uses the broth and extra steak leftover from the pot roast as well as kale, lima beans, zucchini, carrots, garlic and celery. One tip to remember, you do not need to purchase an entire bag of carrots or celery. I frankly don’t use carrots and celery quick enough to warrant a whole bag so I buy these individually.

I also used one of the pitas left over from the Eggplant and Cucumber Pita sandwich. I toasted it and used it as crunky accompaniment.


4 ouncesSirloin steak, cut into 1/3 inch cubes
2 tablespoonsOlive oil
1 cupBeef broth
Produced by deglazing skillet used to prepare
the Sirloin steak recipe
2 cupsBeef broth
1Shallot, chopped
1 cloveGarlic, chopped
2Carrots, peeled and diced
3Celery stalks, diced
1Medium zucchini squash, diced
1 cupLima beans, frozen or fresh
1 cupKale, chopped
1 teaspoonDried dill


  1. Place olive oil in a stock pan on medium heat.
  2. If you are using fresh sirloin, add the sirloin, brown on all sides and then add chopped garlic and shallots. If you are using sirloin left over from a previous day, then add the cooked steak in step 4 below.
  3. When garlic and shallots are soft add carrots, celery and zucchini, cook until tender.
  4. Add beef broth, lima beans and dried dill.
  5. Bring to a boil and then lower flame to a simmer for 30 minutes.
  6. Add chopped kale and cook for another 30 minutes.
  7. Serve with toasted pita wedges.
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