Aspen Ridge Natural Beef

Vegetable Beef Soup



  • 1 pound Aspen Ridge® beef tenderloin, cut into small pieces
  • 1 whole head of garlic, roasted (cut top of head off, drizzle with olive oil and roast at 375 F for 35 minutes)
  • olive oil
  • 1 medium onion, chopped
  • 1 cup diced celery
  • 1 cup chopped carrots
  • 1 large russet potato, diced
  • 1 cup frozen corn
  • 1 cup frozen sliced okra
  • 16-ounce can diced tomatoes
  • 1 can chicken broth
  • 1 can beef broth
  • 1 1/2 cups V8 Juice
  • 2 teaspoons dried basil
  • salt and pepper to taste
  • dash of Worcestershire sauce
  • 1/2 cup dried orzo, cooked in salted water and drained

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Nutrition Profile

Calories: 401.0, Total Fat: 16.7g, Cholesterol: 57.7mg, Sodium: 856.6mg, Potassium: 1,184.2mg, Total Carbohydrate: 41.0g, Protein: 21.4g


  1. Brown beef in olive oil. Add onions, carrots, and celery and cook until soft.
  2. Add the rest of the ingredients except pasta. Squeeze the roasted garlic head to release all the individual cloves.
  3. Stir and bring to a simmer for about an hour or until veggies are soft.
  4. Before serving, add cooked orzo, stir, and allow to cook till warm.

Learn how we use a natural process to produce natural beef.