The Forked Spoon · by Jessica Randhawa★ 4.7 (9)
Vegetable Beef Soup Recipe
NUTRITION · PER SERVING105M COOK
CAL 28%·PRO 73%
CARBS 35G25% OF CAL
5G FIBER23G OTHER7G TOTAL SUGAR
FAT 32G51% OF CAL
10G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, herb-infused soup with tender beef chunks, potatoes, and mixed vegetables in a rich tomato broth. A comforting classic that freezes well.
mainamericansoupbeef🫕 dutch oven🍲 stockpotdairy freegluten free
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoon olive oil (plus more if needed)
- 2 pounds chuck roast (cut into 1-inch cubes)
- 1 large white or yellow onion (diced)
- 2 tablespoon tomato paste
- 3 cloves garlic (minced)
- 2 bay leaves
- 2 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1½ pounds yellow potatoes (cut into 1-inch pieces (peeling is optional))
- 3 large carrots (sliced)
- 1 (15-ounce) can diced tomatoes (plus juices)
- 1 cup frozen corn
- 1 cup frozen peas
- 64 ounces low-sodium beef broth
- fresh parsley (to garnish)
At a glance
PER SERVING · TIME 105M
CAL 28%·PRO 73%
CARBS 35G25% OF CAL
5G FIBER23G OTHER7G TOTAL SUGAR
FAT 32G51% OF CAL
10G SAT22G UNSAT
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
- 1h 30m
- Sodium
- 1242mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1245mg
- Calcium
- 78mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1242MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.