Vegetable Beef Soup
This vegetable beef soup is made with tender chunks of beef, plenty of vegetables and potatoes, all simmered in a tomato broth.
Servings: 4
Calories: 412.99kcal
Equipment
- stockpot
Ingredients
- 1 tablespoon olive oil
- 1 pound beef stew meat cut into about 1 inch cubes
- 1/2 large onion chopped
- 2 cloves garlic minced
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 3 potatoes cubed and peeled
- 1 8 oz. can diced tomatoes, with juice
- 1 tablespoon sauce
- 1 1/2 cups chopped green beans trim ends first
- 1 cups frozen corn
- 1 cup frozen peas
- 4 cups beef stock or chicken broth
- 1 cup water
- 2 bay leaves
- salt and pepper
- fresh parsley
Instructions
- In a large stockpot, heat 1 tablespoon of the oil over medium-high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon and transfer to a separate plate. Add the remaining steak and cook until browned, then remove and transfer to a separate plate.
- Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally for about 5 minutes. Add the garlic, carrots, celery and potatoes, and continue sauteing for another 3 minutes.
- Add the remaining ingredients along with the cooked steak to the pot, and stir to combine. Bring to a boil, stirring occasionally. Reduce the heat to medium-low, cover pot, and simmer for at least 20-30 minutes, or until the steak and vegetables are all tender. Season with additional salt and pepper if needed.
- Remove the bay leaves when ready to serve. Serve the soup warm, garnished with chopped fresh parsley if desired.
Nutrition
Calories: 412.99kcal | Carbohydrates: 43.94g | Protein: 35.26g | Fat: 11.92g | Saturated Fat: 2.97g | Cholesterol: 70.86mg | Sodium: 1001.22mg | Potassium: 1708.2mg | Fiber: 9.37g | Sugar: 5.79g | Vitamin A: 3547.73IU | Vitamin C: 64.2mg | Calcium: 127.18mg | Iron: 9.35mg