Vegetable Beef Soup
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Kristine's Kitchen · by Kristine Rosenblatt★ 4.9 (8)

Vegetable Beef Soup

NUTRITION · PER SERVING140M COOK
CAL 13%·PRO 58%
CARBS 18G27% OF CAL
4G FIBER0G ADDED0G INTRINSIC8G OTHER7G TOTAL SUGAR
FAT 9G30% OF CAL
3G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty beef soup loaded with vegetables, herbs, and a rich broth. This warming one-pot meal is perfect for a comforting Sunday dinner and tastes even better the next day.

mainamericansoupbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons olive oil
  • 2 pounds beef stew meat
  • ¾ teaspoon Kosher salt (or to taste)
  • ½ teaspoon black pepper
  • 1 ½ cups chopped yellow onion
  • 3 ribs celery (chopped)
  • 2 tablespoons balsamic vinegar
  • 4 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 4 cups low sodium beef broth
  • 15 ounces diced tomatoes
  • 1 bay leaf
  • ½ pound Yukon gold potatoes (about 2 medium, chopped into ¾-inch pieces)
  • 3 carrots (chopped into ¼-inch pieces)
  • 1 cup chopped green beans (1-inch pieces, fresh or frozen)
  • 1 cup frozen peas
  • chopped fresh parsley (optional, for serving)
PREP
35M
SODIUM
639MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.