Beef Soup Series – Part 3: Hearty Beef Vegetable Soup

You can never have too many soup recipes, so give Beef Soup Series – Part 3: Hearty Beef Vegetable Soup a try. This recipe makes 14 servings with 224 calories, 14g of protein, and 7g of fat each. For $1.74 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of tomato paste, bell pepper, beef stock, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Autumn. 2188 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. It is brought to you by A Family Feast . It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 93%, this dish is super. Try Beef Soup Series – Part 2: Beef and Barley Soup, Beef Soup Series – Part 4: Hamburger Soup, and Beef Soup Series – Part 1: Brown Stock for similar recipes.

Servings: 14

Preparation duration: 30 minutes

Cooking duration: 75 minutes

 

Ingredients:

3 ounce baby spinach

1 pound chuck beef cut into small pieces (or use the cooked beef that is leftover from making your brown stock)

2 quarts brown stock (see recipe here),or canned beef stock

1 cup cabbage chopped

1 14-ounce can white beans drained and rinsed

1 cup carrots diced

½ cup celery diced

1 11-ounce can kernel corn drained

1 teaspoon dried thyme

2 tablespoons extra virgin olive oil

1 clove garlic minced

½ cup green beans roughly chopped

2 6-ounce cans of V-8 juice

½ cup leeks diced

1 cup onions diced

Pepper as needed

½ cup red wine

Salt as needed

1 14-ounce can diced tomato

1 6-ounce can tomato paste

½ cup white turnip diced

2 cups water

1 cup white potato diced

Equipment:

dutch oven

frying pan

Cooking instruction summary:

In a 10-quart pot or Dutch oven, heat olive oil over medium high heat.Place beef in oil and sear on all sides. Do not crowd pan so cook in batches.Add onion, celery, carrots and leeks and saut for 3-5 minutes until vegetables are slightly tender.Add garlic and cook one more minute.Add tomato paste and cook an additional minute then add dried thyme.Add V-8 and red wine to deglaze pan. Cook for one additional minute scraping up any brown bits from bottom of pan.Add brown stock and water and bring to a boil. Reduce to simmer, and cook for one hour.Add diced tomatoes, cabbage, turnip and green beans and bring to a boil. Reduce heat and simmer for 10 minutes.Add potato, spinach, corn and white beans and bring back to a boil. Simmer for five more minutes or until potato is cooked.Adjust with salt and pepper if needed.

 

Step by step:


1. In a 10-quart pot or Dutch oven, heat olive oil over medium high heat.

2. Place beef in oil and sear on all sides. Do not crowd pan so cook in batches.

3. Add onion, celery, carrots and leeks and saut for 3-5 minutes until vegetables are slightly tender.

4. Add garlic and cook one more minute.

5. Add tomato paste and cook an additional minute then add dried thyme.

6. Add V-8 and red wine to deglaze pan. Cook for one additional minute scraping up any brown bits from bottom of pan.

7. Add brown stock and water and bring to a boil. Reduce to simmer, and cook for one hour.

8. Add diced tomatoes, cabbage, turnip and green beans and bring to a boil. Reduce heat and simmer for 10 minutes.

9. Add potato, spinach, corn and white beans and bring back to a boil. Simmer for five more minutes or until potato is cooked.Adjust with salt and pepper if needed.


Nutrition Information:

Quickview
229 Calories
14g Protein
6g Total Fat
29g Carbs
28% Health Score
Limit These
Calories
229
11%

Fat
6g
10%

  Saturated Fat
2g
13%

Carbohydrates
29g
10%

  Sugar
10g
12%

Cholesterol
22mg
7%

Sodium
654mg
28%

Alcohol
0.91g
5%

Get Enough Of These
Protein
14g
28%

Vitamin C
112mg
136%

Vitamin A
4970IU
99%

Vitamin K
49µg
47%

Vitamin B6
0.63mg
31%

Potassium
1093mg
31%

Manganese
0.52mg
26%

Folate
96µg
24%

Zinc
3mg
24%

Fiber
5g
23%

Vitamin B3
4mg
22%

Phosphorus
204mg
21%

Iron
3mg
19%

Vitamin B2
0.32mg
19%

Vitamin E
2mg
18%

Magnesium
67mg
17%

Copper
0.3mg
15%

Vitamin B12
0.88µg
15%

Selenium
10µg
14%

Vitamin B1
0.2mg
13%

Calcium
77mg
8%

Vitamin B5
0.76mg
8%

covered percent of daily need
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