Beef Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty beef and vegetable soup laden with carrots, potatoes, tomatoes, and beans in a savory broth. It's flexible enough to make on the stovetop, slow cooker, or pressure cooker and makes a complete dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 lb beef stew meat cut 1/2 inch cubes ((or chuck roast, top or bottom round))
- 1 tablespoon garlic (minced)
- ½ cup onions (minced (1 medium onion)
- ½ cup celery (minced (2 celery ribs))
- 1 cup carrots (cut in small coins)
- 2 cups potatoes (cut in small cubes)
- 4 cups beef broth
- 1 14 oz canned petite diced tomatoes
- 2 bay leaves
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 cup frozen corn (thawed)
- 1 cup frozen peas (thawed)
- 1 cup frozen green beans (thawed)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1161mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1412mg
- Calcium
- 114mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.