Vegetable Beef Soup Recipe
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Foolproof Living · by Aysegul Sanford★ 5.0 (14)

Vegetable Beef Soup Recipe

NUTRITION · PER SERVING50M COOK
CAL 23%·PRO 85%
CARBS 41G36% OF CAL
7G FIBER13G SUGAR21G OTHER
FAT 14G28% OF CAL
4G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetable beef soup packed with carrots, celery, potatoes, and tender beef in a rich broth. Warming and filling, ready in under an hour, and freezes beautifully.

mainamericansoupbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 pounds beef stew meat (cut into 1-inch cubes (such as chuck roast))
  • 1 ½ teaspoons Kosher salt
  • ½ teaspoon black pepper (freshly ground)
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon olive oil
  • 2 medium onions (chopped - approximately 1 cup)
  • 5 carrots (peeled and sliced ½-inch thick slices - approximately 1 cup)
  • 5 stalks of celery (chopped - approximately 1 cup)
  • 2 cloves of garlic (minced)
  • 1 can diced tomatoes ((28 oz.))
  • 1 pound Yukan Gold potatoes (cut into 1/2-inch cubes)
  • 3 sprigs of fresh thyme
  • 1 bay leaf
  • 4 cups low-sodium or homemade chicken (or beef stock)
  • 1 cups water
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ cups fresh green beans
  • 1 cup frozen peas
  • ¼ cup chopped fresh parsley (as garnish)
PREP
20M
SODIUM
1246MG
ESTIMATE
COMPLETE

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