Old-fashioned Vegetable Chowder with Meat

Vegetable Chowder with Meat is the ultimate comfort food. This hundred-year-old recipe makes a delicious hearty soup that is perfect on these cold winter days. This flavorful  soup features carrots, potatoes, cabbage, tomatoes, onion, and celery, as well as a little barley.  I used beef in this recipe, though other meats would also work.

Here is the hundred-year-old recipe:

Source: Good Housekeeping (february, 1917)
Source: Good Housekeeping (February, 1917)

And, here is the recipe updated for modern cooks:

Vegetable Chowder with Meat

  • Servings: 6 - 8
  • Difficulty: easy
  • Print

1 1/2 pounds stewing beef

4 quarts water

2 tablespoons barley

1 cup carrots, diced

1 cup potatoes, diced

1 cup cabbage, shredded

1/2 cup onion

1/2 cup celery

2 cups tomatoes, diced (or use 1 16-oz. can of tomatoes)

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 tablespoon finely chopped parsley

Put the meat and water in a stewing pot or dutch oven. Cover and bring to a boil using high heat, reduce heat to medium and simmer for one hour. Add barley and cook for an additional half hour.  Add carrots, potatoes, cabbage, onions, celery, and tomatoes. Continue cooking for an additional hour. Add salt, pepper, and parsley. Remove the meat from the pot and cut into bite-sized pieces. Return the meat to the pot. Reheat until the soup is hot, and then serve.

17 thoughts on “Old-fashioned Vegetable Chowder with Meat

  1. I’ve got this on the stove right now, except I started mine with chicken. Otherwise? It’s almost the same, although I didn’t add tomatoes. If I’d made it with beef, I would have.

    1. Even though this recipe does not contain milk, I tend to think that chowders often have a milk base. And, in my opinion, stews are chunkier, and have a gravy-type broth.

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