How To Make Vegetable Beef Soup
Warm yourself with this umami-filled beef soup. Starchy potatoes add to the thickness of this soup while tomatoes give it a sweet and sour flavor. Try it!
Serves:
Ingredients
- 1tbspolive oil
- 2lbbeef stew meat
- salt and pepper,to taste
- ½cuponion,chopped
- 3pcscarrots,peeled, halved and sliced
- 2stalkscelery,sliced
- 2tspgarlic,minced
- 28oztomatoes,diced, do not drain
- 1½tspItalian seasoning
- 1bay leaf
- 7cupsbeef broth
- 2cupsRusset potato,peeled and cut into ½ inch pieces
- ½cupcorn,frozen
- ½cuppeas,frozen
- ¾cupgreen beans,frozen cut
- 2tbspparsley,chopped
Instructions
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Heat the olive oil in a large pan over medium high heat. Season the stew meat with salt and pepper to taste.
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Place half of the meat in the pan in a single layer. Cook for 3 to 4 minutes per side or until browned.
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Repeat the process with the remaining beef. Place the meat on a plate and cover to keep warm.
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Add the onion, carrot, and celery to the pan. Cook for 4 to 5 minutes or until softened. Add the garlic and cook for 30 seconds.
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Add the beef back to the pot along with the tomatoes, Italian seasoning, bay leaf and beef broth. Bring to a low simmer.
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Simmer for 60 minutes or until beef is tender.
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Add the potatoes to the pot and cook for an additional 20 minutes or until tender.
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Stir in the corn, peas and green beans. Cook for 5 minutes. Season the soup to taste with salt and pepper.
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Discard bay leaf. Sprinkle with parsley and serve.
Nutrition
- Calories: 448.15kcal
- Fat: 10.63g
- Saturated Fat: 3.61g
- Trans Fat: 0.38g
- Monounsaturated Fat: 5.69g
- Polyunsaturated Fat: 1.07g
- Carbohydrates: 47.41g
- Fiber: 6.82g
- Sugar: 10.00g
- Protein: 44.79g
- Cholesterol: 95.25mg
- Sodium: 1894.25mg
- Calcium: 121.67mg
- Potassium: 2307.20mg
- Iron: 6.78mg
- Vitamin A: 333.03µg
- Vitamin C: 39.20mg
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