Natasha's Kitchen · by Natalya Drozhzhin★ 5.0 (121)
Vegetable Beef Soup Recipe
NUTRITION · PER SERVING115M COOK
CAL 13%·PRO 59%
CARBS 18G29% OF CAL
3G FIBER0G ADDED4G INTRINSIC11G OTHER4G TOTAL SUGAR
FAT 7G26% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot vegetable and beef soup with tender beef, potatoes, carrots, and green beans in a rich tomato broth. A satisfying, homey main course.
mainamericansoupbeef🫕 dutch oven🍲 stockpot🔥 ovendairy freegluten free
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tbsp olive oil
- 2 lb beef stew meat
- 1 medium onion (1 1/2 cups finely diced)
- 8 cups beef broth (low sodium )
- 14 oz can diced tomatoes
- 3 bay leaves
- 1 Tbsp fine sea salt
- 1 tsp freshly ground black pepper
- 1 lb potatoes (peeled and diced)
- 2 large carrots (peeled, and chopped)
- 1 cup celery (chopped)
- 1 cup green beans (cut into bite size pieces)
- 1/2 cup green onions (chopped)
- 1/4 cup parsley (chopped)
At a glance
PER SERVING · TIME 115M
CAL 13%·PRO 59%
CARBS 18G29% OF CAL
3G FIBER0G ADDED4G INTRINSIC11G OTHER4G TOTAL SUGAR
FAT 7G26% OF CAL
2G SAT5G 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
- 20m
- Cook
- 1h 35m
- Sodium
- 1589mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 693mg
- Calcium
- 60mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1589MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.