Vegetable Beef Soup Recipe

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


Submitted by gaplatt

Makes 12 servings



Large batch, freezes well. Note: the first step can be completed using a crock pot, transferring to a stew pot or dutch oven for remaining steps. Makes approximately 10 servings of 1 1/2 cups.

Recipe Ingredients for Vegetable Beef Soup

2 lbs beef stew meat (or sirloin roast, cubed)
2 quarts water
8 beef bouillon cubes
15 ounces canned diced tomatoes, with juice (can substitute two very ripe fresh tomatoes)
1 small onion, finely chopped
1 1/2 cups finely diced celery
2 cloves garlic, minced
3 large carrots, peeled, 1/4 inch rounds
1 medium onion, coarsly chopped
1 cup celery, sliced
2 cups sliced okra, frozen
2 bay leaves
1 teaspoon oregano
1 cup snap beans, frozen, 1 inch pieces (if fresh, add with celery)
1/2 cup green peas, frozen
1/2 cup fordhook lima beans, frozen
1 cup corn, frozen (if fresh, add with celery)
2 large russet potatoes, peeled (or not), 1 inch cubes
1 dash ground black pepper, to taste

Recipe Directions for Vegetable Beef Soup

  1. Trim stew beef and place in large dutch oven or stew pot. Cover with water, and add bouillon cubes, tomatoes, finely chopped onion, finely diced celery, and garlic. Bring to a boil, and reduce heat to slow simmer. Cover partially with pot lid, allowing some steam to escape. Cook for 1 hour, stirring occasionally. This step both cooks the beef and makes the broth.

  2. Add carrots, coarsly chopped onion, sliced celery, okra, and spices. If needed, add enough water to ensure all ingredients are covered by liquid. Cover and continue simmering until carrots are slightly cooked but still firm, approximately 10-15 minutes.

  3. Add snap beans, peas, lima beans, corn, and potatoes. Add sufficient water to cover ingredients, if broth has cooked down too much. Cook for another 10-15 minutes, until potatoes are about half cooked (they will continue to cook after you remove from heat). Remove from heat, and allow to sit for a few minutes to finish cooking.

  4. Serve hot with parmesan garlic toast points.

Categories

Soup

Nutrition Facts
Serving Size 442.8g
Amount Per Serving
Calories
212
Calories from Fat
42
% Daily Value*
Total Fat
4.7g
7%
Saturated Fat
1.5g
7%
Trans Fat
0.0g
Cholesterol
50mg
17%
Sodium
499mg
21%
Potassium
628mg
18%
Total Carbohydrates
22.5g
7%
Dietary Fiber
5.0g
20%
Sugars
5.2g
Protein
20.6g
Vitamin A 73% Vitamin C 48%
Calcium 7% Iron 16%
* 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
96% confidence
A-
  Good points
  • Very high in vitamin A
  • Very high in vitamin C
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement