Vegetable Beef Soup
Jenny Rice
over 1 year ago
A hearty and nutritious soup filled with tender beef and a variety of vegetables.
Cooking Time
1 hour 30 minutes
Serving Size
4-6 servings
Nutrition Per Serving
Cal
250
Protein
25g
Fat
8g
Sat Fat
3g
Carbs
20g
Chole
50mg
Fiber
4g
Sugar
6g
Sodium
800mg
Ingredients
- 1 pound beef stew meat, cut into small pieces
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup chopped green beans
Instructions
- In a large pot, heat some oil over medium heat.
- Add the beef stew meat and cook until browned on all sides.
- Remove the meat from the pot and set aside.
- In the same pot, add the diced onion and minced garlic.
- Cook until the onion is translucent and the garlic is fragrant.
- Add the sliced carrots and celery to the pot.
- Cook for a few minutes until the vegetables start to soften.
- Return the beef stew meat to the pot.
- Add the diced tomatoes, beef broth, dried thyme, dried rosemary, bay leaf, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 1 hour.
- Add the frozen corn, peas, and chopped green beans to the pot.
- Simmer for an additional 15-20 minutes until the vegetables are tender.
- Remove the bay leaf before serving.
- Serve the vegetable beef soup hot and enjoy!
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