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:
And, here is the recipe updated for modern cooks:
Vegetable Chowder with Meat
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”
Sounds like a lovely soup. Thanks.
Nothing like a good hearty soup,chowder on a cold day. To me …any day… love chowders!
I love chowders, too. They are wonderful comfort foods.
A perfect winter dish.
I agree – soups are perfect winter dishes.
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.
mmm. . . the chicken soup you are making sounds delicious.
I can report that it is. 🙂
Wonderful recipe for the ultimate comfort food.
This vegetable chowder is a wonderful comfort food.
This sounds amazing! Perfect for all the cold weather we’re having.
Ok, so what makes this a chowder instead of a soup or a stew?
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.
This sounds like a delicious winter soup!
It’s a lovely winter soup.