Vegetable Beef Soup
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Spicy Southern Kitchen · by Christin Mahrlig★ 4.7 (3)

Vegetable Beef Soup

NUTRITION · PER SERVING27M COOK
CAL 14%·PRO 50%
CARBS 31G45% OF CAL
6G FIBER12G OTHER13G TOTAL SUGAR
FAT 8G25% OF CAL
2G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty soup brimming with tender chunks of beef and fresh vegetables from the summer garden. Comforting and substantial, built on a savory broth base.

mainsouthernsoupbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 10
  • 1 tablespoon Vegetable oil
  • 2 pounds stew meat or top sirloin steak cut into 1-inch dice
  • salt and pepper
  • 2 (28-ounce) cans whole tomatoes, (undrained and roughly chopped)
  • 1 (14.5-ounce) can stewed tomatoes
  • 2 (8-ounce) cans tomato sauce
  • 2 cups chicken broth
  • 1 yellow onion, (chopped)
  • 1 celery stalk, (chopped)
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 bay leaf
  • 2 small russet potatoes, (peeled and diced)
  • 2 carrots, (peeled and chopped)
  • 1 cup green beans trimmed and cut into 1 1/2-inch pieces
  • 1 1/2 cups sliced okra
  • kernels from 2 ears of corn
PREP
15M
SODIUM
1304MG
ESTIMATE
COMPLETE

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