FeelGoodFoodie · by Yumna Jawad★ 5.0 (35)
Instant Pot Vegetable Beef Soup Recipe
NUTRITION · PER SERVING80M COOK
CAL 11%·PRO 40%
CARBS 23G41% OF CAL
5G FIBER12G OTHER6G TOTAL SUGAR
FAT 6G26% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Beef stew soup with vegetables and potatoes cooked in the Instant Pot in under an hour. A hearty, warming one-pot meal.
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 pound beef stew meat
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 1 onion (diced)
- 1 medium Yukon Gold potato (scrubbed and diced (about 12 ounces of diced potato))
- 3 celery stalks (diced)
- 2 tablespoons fresh thyme
- 1 tablespoon tomato paste
- 1 14.5-ounce can canned diced tomatoes
- 1 quart low-sodium vegetable broth
- 2 cups mixed frozen veggies
At a glance
PER SERVING · TIME 80M
CAL 11%·PRO 40%
CARBS 23G41% OF CAL
5G FIBER12G OTHER6G TOTAL SUGAR
FAT 6G26% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 653mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 895mg
- Calcium
- 70mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 653MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.