Bob Evans' Vegetable Soup
Bob Evans' Vegetable Soup is a hearty, meal-in-a-bowl type of vegetable beef soup made with a bountiful mix of classic veggie soup ingredients simmered in a savory tomato broth with pieces of beef. I've got Grandma's Homespun Bounty here today. A Twist on Bob Evans' Iconic Veggie Soup
Bob Evans' Vegetable Soup
There's just something about a steaming bowl of vegetable soup that feels like home, isn't there? It's comfort food at its finest – hearty, nutritious, and brimming with all those familiar flavors we grew up with.
For me, no restaurant veggie soup captures that homespun essence quitlike the version served at Bob Evans. Their thick, beefy tomato broth swimming with tender potatoes, carrots, celery, and more...it's downright nostalgic. Like a warm hug from grandma's kitchen.
But as much as I love Bob Evans' timeless veggie soup, I've always wanted to put my own spin on it. To take that familiar base of simple, honest ingredients and kick it up a few humble notches with some unexpected twists.
So that's exactly what I'm doing today, folks. We're making a from-scratch version with the soul of the Bob Evans original, but with a fresh new farmer's bounty of flavors straight from grandma's pantry.
Now I'm not messing with the fundamental formula here – you'll still get that luscious tomato-beef broth that makes the original so irresistible. The satisfying combo of tender beef crumbles and a rainbow of classic veggies like carrots, celery, onions, and potatoes.
But we're also bringing some new players to the party. Earthy parsnips and turnips make an appearance, lending a delightfully rustic vibe. A spoonful of Bob Evans' own wildfire baked beans gets tossed in for that signature touch of tangy, smoky sweetness.
And let's not forget those sweet potato nuggets, contributing a subtle underlying sweetness that provides the perfect balance to all that savory goodness. It's like grandma raided the forgotten corners of her root cellar and threw it all in the pot with love.
To gild the lily, I'll be garnishing each bowl with crumbles of sharp cheddar biscuits from – you guessed it – Bob Evans themselves. That buttery cheesy crunch is the ultimate counterpoint to the velvety soup beneath.
Disclaimer: This is not an official Bob Evans recipe, simply my personal adaptation inspired by their classic dish.
So brush off your grandma's well-seasoned stock pot and prepare for the ultimate comfort meal, given a few rustic twists and turns. With each spoonful, you'll be tasting the heritage of simple, honest ingredients prepared with care and love – just like grandma used to make.
Bob Evans Grandma's Pantry Vegetable Soup Recipe
prep time with cook time.
Serves 6 and contains approximately 350 calories.
Ingredients
- 1 lb ground beef
- 1 tablespoon Bob Evans Buttery Beef Seasoning (mix of herbs, pepper, beef bouillon)
- 3 cups beef broth
- 2 cups tomato juice
- 1 cup Bob Evans Wildfire Baked Beans (or other savory baked beans)
- 1 large sweet potato, peeled and diced
- 2 parsnips, peeled and sliced
- 1 turnip, peeled and diced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Crumbled Bob Evans Cheddar Biscuit pieces for garnish
Directions
- In a large pot, cook the ground beef over medium-high heat until browned and crumbled. Drain excess fat and stir in the buttery beef seasoning.
- Add the broth, tomato juice, baked beans, sweet potato, parsnips, turnip, carrots, celery, onion, garlic, bay leaf and thyme.
- Bring to a boil, then reduce heat and simmer for 45-60 minutes until vegetables are very tender.
- Remove bay leaf. Season to taste with salt and pepper.
- Ladle soup into bowls and garnish with crumbled cheddar biscuit pieces.
This pulls in classic Bob Evans flavors like beefy seasoning, sweet potatoes, baked beans and cheddar biscuits. But it combines them with unique vegetable selections like parsnips and turnips for an extra homestyle, "pantry stalwart" vibe. The result is a hearty, savory, slightly sweet and undeniably comforting vegetable soup with that familiar Bob Evans flair. Let me know if you'd like me to modify or expand on this unique recipe!
Rated 4.9 by 27 reviewers.
Recipe Tags: Bob Evans' Vegetable Soup, Bob Evans' Vegetable Soup Recipe
Published by: Dish Dupes
Bob Evans' Vegetable Soup Recipe FAQ
Bringing a familiar comfort food favorite into your own kitchen can raise a lot of questions. What are the keys to nailing that nostalgic flavor? How do you elevate the classic while staying true to its roots? Here are answers to some frequently asked questions about my homespun riff on Bob Evans' iconic vegetable soup:
- Why put a spin on the original Bob Evans vegetable soup recipe?
While I adore the original version's homestyle flavors, I wanted to create a from-scratch recipe that took those familiar tastes in a fresher, more rustic direction by incorporating unexpected pantry veggie varieties.
- What makes this recipe "homespun" and nostalgic?
It leans into grandma's humble garden/root cellar bounty with the addition of parsnips, turnips, and sweet potatoes. The wildfire baked beans add a classic, hearty touch reminiscent of simple, passed-down recipes.
- What sort of beef is used?
I use ground beef, just like you'd find in the Bob Evans original. Cooking it with a beefy seasoning blend gives it amazing flavor throughout the broth.
- Why incorporate baked beans?
Bob Evans' own wildfire baked beans add a tangy, smoky-sweet dimension that makes the soup uniquely craveable. It's an unexpected but brilliant twist.
- How does the soup get its rich tomatoey base?
A combination of beef broth and tomato juice creates that luscious, beefy tomato foundation reminiscent of the restaurant version.
- What's the purpose of adding parsnips and turnips?
These underutilized root veggies lend incredible earthy, slightly peppery flavors you don't get from standard carrots and potatoes alone. They give the soup real rustic flair.
- How does the sweet potato factor in?
With its subtle sweetness, the sweet potato adds warmth and balance to all the savory, earthy flavors going on. It's an amazing felicitous veggie addition.
- Why garnish with cheddar biscuit crumbles?
Those crisp, buttery, cheesy biscuit nuggets are the ultimate crunchy, indulgent counterpoint to the velvety, rich soup underneath. They instantly elevate and Bob Evans-ify the dish.
- What techniques ensure the flavors meld perfectly?
Browning the beef first builds an incredible foundational base flavor. Simmering the soup for 45-60 minutes allows the stock to fully extract and marry all those layered veggie tastes.
- What does this homemade version capture about the Bob Evans original?
Like the restaurant version, it's hearty, comforting, and tastes like it's made with love and high-quality ingredients. But it takes those familiar flavors in an amazingly fresh, homespun direction.
So there you have it - all the keys to putting a loving, wholesome twist on an iconic dish while staying true to its roots! Let me know if any other questions come up.
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