Vegetable Beef Soup
Servings: 6 Servings
Ingredients
For Sauteing the Meat
- 1 tablespoon cooking oil canola, vegetable, etc.
- 1 ½ pounds stew meat
- Salt and pepper for seasoning meat and the soup
For the Soup
- 1 tablespoon cooking oil canola, vegetable, etc.
- 1 white onion large in size, diced
- 2 carrots large in size, peeled and chopped into small pieces
- 1 celery stalk finely chopped
- 1 garlic cloves minced
- 8 cups beef broth may substitute with chicken or vegetable broth
- 15 ounces diced tomatoes undrained (1 can)
- 2 teaspoons Italian seasoning
- ½ teaspoon thyme dried
- 1 pound russet potatoes peeled and cut into ½ inch cubes
- 12 ounces mixed vegetables frozen
Instructions
To Saute the Meat
- Heat a large pan or Dutch oven over medium heat. Add a tablespoon of cooking oil to the pan. While the oil heats, season the meat with salt and pepper. Work in batches and add pieces of stew meat to the hot pan.1 tablespoon cooking oil, 1 ½ pounds stew meat, Salt and pepper
- Cook the meat for 1-2 minutes on each side, just until browned. Use tongs to remove the meat, and place on a waiting plate. Continue with the remaining meat.
To Make the Soup
- After the meat is cooked, add the remaining tablespoon of oil to the pan along with the onion, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for an additional 30 seconds to 1 minute.1 tablespoon cooking oil, 1 white onion, 2 carrots, 1 celery stalk, 1 garlic cloves
- Pour in the broth, diced tomatoes, Italian seasoning, thyme, and return the meat back to the pan. Cook over a low simmer for 45 minutes to 1 hour.8 cups beef broth, 15 ounces diced tomatoes, 2 teaspoons Italian seasoning, ½ teaspoon thyme
- Add the potatoes, and cook for an additional 15-20 minutes, or until the potatoes are fork tender. The stew meat should also be cooked through and tender.1 pound russet potatoes
- Add the frozen mixed vegetables, and cook for another 2-3 minutes. Serve hot!12 ounces mixed vegetables
- See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of soup. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
Nutrition Facts
Vegetable Beef Soup
Serving Size
2 cup
Amount per Serving
Calories
349
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
70
mg
23
%
Sodium
1307
mg
57
%
Potassium
1233
mg
35
%
Carbohydrates
29
g
10
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
33
g
66
%
Vitamin A
6382
IU
128
%
Vitamin C
20
mg
24
%
Calcium
110
mg
11
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
