Vegetable Beef Soup
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The Seasoned Mom · by Blair Lonergan★ 5.0 (1)

Vegetable Beef Soup

NUTRITION · PER SERVING115M COOK
CAL 8%·PRO 32%
CARBS 13G33% OF CAL
3G FIBER5G OTHER4G TOTAL SUGAR
FAT 5G29% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty old-fashioned vegetable beef soup loaded with beef, potatoes, carrots, celery, mushrooms and herbs in a rich broth. Comfort food perfect for cool days.

mainamericansoupbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon olive oil
  • 1 lb. beef stewing meat or boneless chuck roast, cut into cubes
  • Kosher salt and pepper, to taste
  • ¾ cup peeled and diced carrots
  • ½ cup diced celery
  • ½ of a small onion, finely-diced
  • 4 ounces sliced fresh mushrooms
  • 1 clove garlic, minced
  • 1 tablespoon tomato paste
  • 4 cups beef broth or beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 (14.5 oz) can petite diced tomatoes, not drained
  • 1 teaspoon minced fresh rosemary ((or ¼ teaspoon dried rosemary))
  • 1 teaspoon minced fresh thyme ((or ¼ teaspoon dried thyme))
  • 1 teaspoon minced fresh parsley ((or ¼ teaspoon dried parsley))
  • ¼ teaspoon dried oregano
  • 1 bay leaf
  • 1 russet potato, peeled and cut into bite-sized cubes
  • 2 cups frozen cut green beans
  • Optional garnish: additional chopped fresh herbs; crushed red pepper flakes
PREP
15M
SODIUM
750MG
ESTIMATE
COMPLETE

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