Vegetable Beef Soup
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Cooking Classy · by Jaclyn★ 5.0 (222)

Vegetable Beef Soup

NUTRITION · PER SERVING100M COOK
CAL 14%·PRO 51%
CARBS 28G39% OF CAL
5G FIBER9G SUGAR13G OTHER
FAT 9G29% OF CAL
2G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty beef and vegetable soup loaded with tender chunks of beef, potatoes, carrots, green beans, and corn in a tomato-herb broth. Perfect for using summer vegetables and even better as leftovers.

mainamericansoupbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 1/2 lbs beef stew meat*
  • 2 1/2 Tbsp olive oil, (divided)
  • Salt and freshly ground black pepper
  • 1 3/4 cups chopped yellow onion ((1 large))
  • 1 1/4 cups peeled and chopped carrots ((3 medium))
  • 1 cup chopped celery ((3 medium))
  • 1 1/2 Tbsp minced garlic ((4 cloves))
  • 8 cups low-sodium beef broth or chicken broth
  • 2 (14 oz.) cans diced tomatoes
  • 1 1/2 tsp dried basil**
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 lb red or yellow potatoes, (chopped into 3/4-inch cubes)
  • 1 1/2 cups (5 oz.) chopped green beans ((trim ends first))
  • 1 1/2 cups frozen corn***
  • 1 cup frozen peas
  • 1/3 cup chopped fresh parsley
PREP
30M
SODIUM
885MG
ESTIMATE
COMPLETE

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