Beef & Vegetable Soup Recipe

Looking for an easy Beef & Vegetable Soup recipe? Learn how to make Beef & Vegetable Soup using healthy ingredients.


Submitted by rockinthereddog

Makes 5 servings



1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces 3 medium carrots, cut into 1/2-inch-thick slices 2 small potatoes, peeled and cut into 1/2-inch cubes 1 medium onion, chopped 1/2 teaspoon salt 1/2 teaspoon dried thyme 1 bay leaf 2 14-1/2-ounce cans diced tomatoes 1 cup water 1/2 cup loose-pack frozen peas Fresh parsley sprigs (optional) Directions 1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined. 2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 3. Remove and discard bay leaf. Stir in peas and garnish with parsley if desired. Nutrition facts per serving: 269 calories, 28g protein, 29g carbohydrate, 4g fat (1g saturated), 4g fiber

Recipe Ingredients for Beef & Vegetable Soup

1 potato small (1-3/4" to 2-1/4" dia) Potatoes, Red, Flesh And Skin
2 potato medium (2-1/4" to 3-1/4" dia) Potatoes, Red, Flesh And Skin
4 carrot (7-1/2") Carrots
2 medium (2-1/2" dia) Onions
14.5 oz Diced Basil Garlic and Oregano Tomatoes
14.5 oz Original Diced Tomatoes
21.44 oz raw Beef Stew Meat
0.75 cup Peas, Green

Recipe Directions for Beef & Vegetable Soup

  1. 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces

  2. 3 medium carrots, cut into 1/2-inch-thick slices

  3. 2 small potatoes, peeled and cut into 1/2-inch cubes

  4. 1 medium onion, chopped

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon dried thyme

  7. 1 bay leaf

  8. 2 14-1/2-ounce cans diced tomatoes

  9. 1 cup water

  10. 1/2 cup loose-pack frozen peas

  11. Fresh parsley sprigs (optional)

  12. Directions

  13. 1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined.

  14. 2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  15. 3. Remove and discard bay leaf. Stir in peas and garnish with parsley if desired.

  16. Nutrition facts per serving: 269 calories, 28g protein, 29g carbohydrate, 4g fat (1g saturated), 4g fiber

Categories

Main Dish

Nutrition Facts
Serving Size 530.5g
Amount Per Serving
Calories
353
Calories from Fat
61
% Daily Value*
Total Fat
6.8g
10%
Saturated Fat
2.2g
11%
Trans Fat
0.0g
Cholesterol
80mg
27%
Sodium
673mg
28%
Potassium
994mg
28%
Total Carbohydrates
40.2g
13%
Dietary Fiber
7.7g
31%
Sugars
13.0g
Protein
32.7g
Vitamin A 208% Vitamin C 70%
Calcium 11% Iron 28%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B+
  Good points
  • Very high in vitamin A
  • High in vitamin C
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