Vegetable Beef Soup Recipe
This Vegetable Beef Soup is packed with veggies, tender beef, and potatoes in a tomato beef broth. This easy Vegetable and Beef Soup comes together in one pot.
Ingredients
- 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
Instructions
- Preheat a heavy soup pot or dutch oven with oil over medium-high heat. Add beef in a single layer and cook until browned on all sides. Brown in batches if needed to get a good sear.
- To the beef add onions and continue cooking for about 3 minutes or until the onions are softened and lightly golden.
- Add beef broth, canned tomatoes, bay leaves, salt, and pepper. Bring to a boil and reduce heat to simmer. Partially cover and cook until beef is tender, for about 55-75 minutes.*
- Add in potatoes, carrots, and celery. Cook for about 20 minutes.
- Add in green beans and green onion and simmer for 10 more minutes.
- Add the parsley, season to taste with salt and pepper, and take it off the heat.
Notes
*Beef cook time can vary depending on the size of the beef pieces and type of beef used. Cook until the beef is fork-tender.
Nutrition Facts
Vegetable Beef Soup Recipe
Amount per Serving
Calories
263
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
70
mg
23
%
Sodium
1474
mg
64
%
Potassium
1361
mg
39
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
32
g
64
%
Vitamin A
2983
IU
60
%
Vitamin C
23
mg
28
%
Calcium
71
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
