A hearty vegetable beef soup with tender beef, colorful vegetables, and a rich, savory broth.
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Calories: 320kcal
Equipment
- Large soup pot
- wooden spoon
Ingredients
- 1.5 lbs beef stew meat
- 2.5 tablespoons olive oil, divided
- salt, to taste
- black pepper, to taste
- 1.75 cups yellow onion, chopped
- 1.25 cups carrots, chopped
- 1 cup celery, chopped
- 1.5 tablespoons garlic, minced
- 8 cups low-sodium beef broth
- 28 oz diced tomatoes
- 1.5 teaspoons dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 lb potatoes, cubed
- 1.5 cups green beans, chopped
- 1.5 cups frozen corn
- 1 cup frozen peas
- 0.33 cup fresh parsley, chopped
Instructions
- Brown seasoned beef in olive oil in batches and set aside.
- Sauté onion, carrots, and celery, then add garlic.
- Add broth, tomatoes, herbs, and beef. Simmer 30 minutes.
- Add potatoes and simmer 20 minutes.
- Add green beans and simmer 15 minutes.
- Stir in corn, peas, and parsley. Heat through and serve.
Notes
Brown the beef well for maximum flavor.
Nutrition
Calories: 320kcal | Carbohydrates: 26g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 520mg | Potassium: 900mg | Fiber: 6g | Sugar: 7g | Vitamin A: 80IU | Vitamin C: 45mg | Calcium: 8mg | Iron: 25mg