Vegetable Beef Soup
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs
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Servings
10 people
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Calories
338 kcal
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Course
Main Course
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Cuisine
American
Vegetable Beef Soup
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With chunks of tender beef, potatoes, and veggies, this Vegetable Beef Soup is hearty, filling, and super easy to make. Serve with a side of crusty bread for the perfect dinner to enjoy on a chilly day.
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Ingredients
- 3 Tablespoons olive oil
- 2 pounds beef stew meat patted dry
- 1-2 teaspoons salt
- 1 teaspoon black pepper
- 2 Tablespoons onion powder or 2 small yellow onions diced
- 1 Tablespoon garlic minced
- 4 celery diced, stalks
- 5 carrot chopped into 1-inch pieces, large
- 8 Tablespoons flour
- 2 cups red wine dry
- 3 cups water
- 5 cups beef broth
- 4 Tablespoons tomato paste
- 4 bay leaf
- 2 teaspoons thyme dried
- 2 cups peas frozen
- 2 cups green beans frozen, cut
- 1 cup corn
- 1 pound yellow potatoes cut in half, baby
Instructions
- Heat 1 Tablespoon of oil in a dutch oven or large stock pot over medium-high heat
- Sprinkle the beef meat with salt and pepper and brown all sides of the meat in 2 to 3 batches adding additional oil as needed. Remove the browned meat to a bowl and set aside.
- Add 1 Tablespoon of oil and add the garlic and onion powder (or diced onion if using) and cook for 2-3 minutes until the garlic is fragrant, but not brown.
- Add the carrots and celery and cook for an additional 2-3 minutes. (If using onion, cook until translucent).
- Add the flour and stir the vegetables coating them.
- Slowly add the beef broth while stirring constantly.
- Next add the wine, water, tomato paste, bay leaves and thyme. Stir well.
- Add the beef back to the pot.
- Adjust the heat to medium-low or low and bring to a gentle simmer. Cover the pot and vent slightly. Simmer for 1 ½ hours or until the beef is tender.
- Remove the lid and add the potatoes, peas and green beans. Give it a good stir then simmer for an additional 20 minutes with the lid off.
- When the potatoes are tender the soup is ready.
- Taste and add additional salt and pepper to taste.
Nutrition Information
Show Details
Calories
338kcal
(17%)
Carbohydrates
29g
(10%)
Protein
27g
(54%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
56mg
(19%)
Sodium
587mg
(24%)
Potassium
1086mg
(23%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
5626IU
(113%)
Vitamin C
28mg
(31%)
Calcium
67mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 587mg | 24% |
| Potassium | 1086mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 5626IU | 113% |
| Vitamin C | 28mg | 31% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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