Vegetable Beef Soup
User Reviews
5.0
639 reviews
Excellent
Vegetable Beef Soup
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Loaded with fresh veggies and tender beef, this hearty Vegetable Beef Soup is the perfect comfort food!
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Ingredients
- 1 ½ pounds beef chuck roast trimmed and cubed into ½" pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 6 cups beef broth
- 15 ounces canned diced tomatoes with juices, 1 can
- 1 teaspoon Italian seasoning
- 2 medium potatoes cubed ½-inch
- 3 medium carrots sliced ½-inch
- 1 rib celery sliced ½-inch
- 6 ounces green beans cut into 1-inch pieces
- ½ cup frozen corn kernels thawed
- chopped fresh parsley for garnish, optional
Instructions
- Season beef with salt & pepper.
- Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.
- Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.
- Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer covered for 45-65 minutes or until beef is fork-tender.
- Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).
- Season with salt & pepper to taste and serve.
Notes
- Chuck is our first choice for tender beef but you also use beef stew meat. Some cuts may need to cook longer.
- beef stew meat
- Brown the beef in small batches. Browning adds flavor. If the pan is crowded, the beef will steam instead of brown.
- When adding liquid, scrape up the brown bits for more flavor in the soup.
- The beef should be fork tender before adding the veggies. If the beef is not tender, it likely needs more time, cover and cook 20 minutes more and check it.
- To thicken the broth a little bit mix a tablespoon or so of cornstarch with an equal amount of water. Stir into the simmering soup and let it cook at least 1 minute
- Chuck is our first choice for tender beef but you also use beef stew meat. Some cuts may need to cook longer.
- Brown the beef in small batches. Browning adds flavor. If the pan is crowded, the beef will steam instead of brown.
- When adding liquid, scrape up the brown bits for more flavor in the soup.
- The beef should be fork tender before adding the veggies. If the beef is not tender, it likely needs more time, cover and cook 20 minutes more and check it.
- If substituting ground beef, it won't need to simmer for a long time to tenderize.
- This recipe uses dry spices, if adding fresh herbs, stir them in with the beans and corn.
- If you'd like to use frozen vegetables, they can be added along with the corn and beans.
- To thicken the broth a little bit mix a tablespoon or so of cornstarch with an equal amount of water. Stir into the simmering soup and let it cook at least 1 minute
Nutrition Information
Show Details
Serving
2cups
Calories
229
(11%)
Carbohydrates
11g
(4%)
Protein
21g
(42%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
59mg
(20%)
Sodium
636mg
(27%)
Potassium
964mg
(28%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
4064IU
(81%)
Vitamin C
10mg
(11%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 229 | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 59mg | 20% |
| Sodium | 636mg | 27% |
| Potassium | 964mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4064IU | 81% |
| Vitamin C | 10mg | 11% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
639 reviews
Excellent
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