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4.8 from 15 votes

Vegetable Beef Soup

Featuring savory, tender beef and bright vegetables, this Vegetable Beef Soup is nourishing and comforting for those chilly winter days!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 394 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 tbsp olive oil
  • 1 lb chuck beef cut into ½-inch pieces
  • salt to taste
  • cracked black pepper to taste
  • 1 white or yellow onion diced
  • 1 tsp garlic minced
  • 1 cup frozen chopped vegetables
  • 14 oz canned diced tomatoes
  • 3 ½ cups low sodium beef or chicken broth
  • 1 sprig fresh thyme
  • ½ tbsp Worcestershire sauce 
  • dash of paprika
  • 2 large potatoes peeled and diced
  • 1 cup Shredded White Cabbage
  • shredded sharp cheddar cheese optional, for serving
  • chopped parsley optional, for serving

Instructions

    Cup of Yum
  1. Heat the oil in the bottom of a large, heavy bottomed saucepan or casserole dish set over a medium high heat. Season the beef well with salt and pepper. Add to the pan and cook, stirring occasionally, until the meat is well browned.
  2. Add the onions and continue to cook until they have started to soften and color. Stir in the garlic and cook for a minute more, until aromatic.
  3. Stir in the mixed vegetables, followed by the diced tomatoes. Use the wooden spoon to scrape up any browned bits from the bottom of the pan.
  4. Add the broth along with the thyme, Worcestershire sauce, and paprika. Season with salt and pepper again and bring to a boil. Then, reduce the heat for a low simmer and cook with the lid on 30 minutes, or until the beef is just starting to get tender.
  5. Stir in the potatoes and the cabbage. Continue to cook with the lid on for another 20 minutes, or until the potatoes are tender.
  6. Add more salt and pepper to taste, if needed. Finish each bowl with grated cheese and chopped parsley, if desired.

Notes

  • The Beef: When dicing the beef, you want pieces smaller than they would come if you bought pre-cut stewing meat; you want a piece to be able to happily sit on a soup spoon with a cube of potato, some veggies and a bit of broth! 
  • The Beef: When dicing the beef, you want pieces smaller than they would come if you bought pre-cut stewing meat; you want a piece to be able to happily sit on a soup spoon with a cube of potato, some veggies and a bit of broth! 
  • The Veggies: A mix of carrots, corn, peas and green beans works well. Fresh vegetables cut into similar size pieces also work well, but add the green beans with the potatoes and the peas and corn during the final 10 minutes of cooking time to retain their vibrancy. 
  • The Veggies: A mix of carrots, corn, peas and green beans works well. Fresh vegetables cut into similar size pieces also work well, but add the green beans with the potatoes and the peas and corn during the final 10 minutes of cooking time to retain their vibrancy. 
  • The Cabbage: Savoy cabbage can be swapped for the white cabbage, but red cabbage will leak color into the soup, so should be avoided.
  • The Cabbage: Savoy cabbage can be swapped for the white cabbage, but red cabbage will leak color into the soup, so should be avoided.

Nutrition Information

Calories 394kcal (20%) Carbohydrates 34g (11%) Protein 28g (56%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 82mg (27%) Sodium 1056mg (44%) Potassium 1235mg (35%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 2467IU (49%) Vitamin C 44mg (49%) Calcium 99mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 394

% Daily Value*

Calories 394kcal 20%
Carbohydrates 34g 11%
Protein 28g 56%
Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 82mg 27%
Sodium 1056mg 44%
Potassium 1235mg 26%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 2467IU 49%
Vitamin C 44mg 49%
Calcium 99mg 10%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.