Vegetable Beef Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty beef and vegetable soup simmered with herbs and beef broth until tender. Warming and filling, perfect for cold weather. Made in a single pot and ready in under an hour.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 pound boneless beef chuck, (cut into 1-inch pieces)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 small diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 teaspoons minced garlic
- 1 pound Yukon gold potatoes, (peeled and cut into 1-inch pieces)
- 1 cup frozen peas
- 2 (14-ounce) cans diced tomatoes, (with juices)
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons basil
- 2 teaspoons oregano
- 1 teaspoon thyme
- 1 teaspoon paprika
- salt and pepper to taste, (for serving)
At a glance
PER SERVING · TIME 45M
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
- 1799mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 909mg
- Calcium
- 80mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1799MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.