The Real Food Dietitians · by Jessica Beacom★ 4.9
Instant Pot Vegetable Beef Soup Recipe
NUTRITION · PER SERVING45M COOK
CAL 14%·PRO 61%
CARBS 24G34% OF CAL
5G FIBER0G ADDED6G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 9G27% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty beef and vegetable soup made quickly in the Instant Pot with tender beef, potatoes, carrots, and fresh herbs. Comforting and ready in under an hour.
mainamericansoupbeef🥘 pressure cookerdairy freegluten freewhole30
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Nutrition & ingredients
Ingredients
serves 6- 1 ½ lb. beef stew meat, trimmed of excess fat
- 1 tablespoon avocado oil or olive oil
- 1 medium yellow onion, diced
- 1 lb. potatoes, cut into ½ -inch cubes, skin on (Red, Yukon Gold, or Russet will work)
- 3 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 4 cloves garlic, peeled and minced
- 1 (14-ounce) can diced tomatoes, with their liquid
- 4 cups low-sodium beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian seasoning
- 1 cup frozen green beans (may substitute fresh green beans cut and trimmed into 1-inch pieces)
- 1 cup frozen peas
- Salt and pepper to taste
At a glance
PER SERVING · TIME 45M
CAL 14%·PRO 61%
CARBS 24G34% OF CAL
5G FIBER0G ADDED6G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 9G27% OF CAL
3G SAT6G 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
- 30m
- Sodium
- 677mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1078mg
- Calcium
- 77mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 677MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.