Vegetable Beef Soup

If you want to add more gluten free, dairy free, and whole 30 recipes to your repertoire, Vegetable Beef Soup might be a recipe you should try. One portion of this dish contains roughly 27g of protein, 8g of fat, and a total of 267 calories. For $1.95 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 8. 380 people have made this recipe and would make it again. It is perfect for Autumn. Head to the store and pick up garlic, potatoes, celery, and a few other things to make it today. Plenty of people really liked this soup. It is brought to you by Gimme Some Oven. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is super. Beef Soup Series – Part 3: Hearty Beef Vegetable Soup, Steak Soup (Vegetable Beef Soup), and Beef Vegetable Soup are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 bay leaves

1.5 pounds sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1" cubes

8 cups beef stock

1/2 teaspoon freshly-ground black pepper

1 (28 oz.) can diced tomatoes, with juice

1 cup diced carrots

1 cup diced celery

3 cloves garlic, minced

1 Tablespoon Italian seasoning, homemade or store-bought

2 tablespoons olive oil

1 large onion, chopped

1 lb. potatoes (I like Yukon Gold), diced and (if desired) peeled

1 teaspoon salt, or more/less to taste

1 Tablespoon worcestershire sauce

Equipment:

pot

stove

slotted spoon

slow cooker

frying pan

bowl

Cooking instruction summary:

Stovetop Directions: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. Addthe remaining steak and cook until browned,thenremove 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 withthe 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.Slow Cooker Directions:In a large saute pan, 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 the bowl of a large slow cooker. Add the remaining steak to the pan and cook until browned, then transfer to the bowl of a slow cooker.Add the remaining ingredients to the slow cooker, and stir to combine.Cook on high for 3-4 hours or on low for 6-8 hours 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.

 

Step by step:


1. Stovetop Directions:In a large stockpot, heat 1 tablespoon of the oil over medium-high heat.

2. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes.

3. Remove the steak with a slotted spoon and transfer to a separate plate.

4. Addthe remaining steak and cook until browned,thenremove and transfer to a separate plate.Reduce the heat to medium-low and add the remaining tablespoon of oil to the pot.

5. Add the onion and cook, stirring occasionally for about 5 minutes.

6. Add the garlic, carrots, celery and potatoes, and continue sauteing for another 3 minutes.

7. Add the remaining ingredients along withthe 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.

8. Remove the bay leaves when ready to serve.

9. Serve the soup warm, garnished with chopped fresh parsley if desired.Slow Cooker Directions:In a large saute pan, heat 1 tablespoon of the oil over medium-high heat.

10. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes.

11. Remove the steak with a slotted spoon and transfer to the bowl of a large slow cooker.

12. Add the remaining steak to the pan and cook until browned, then transfer to the bowl of a slow cooker.

13. Add the remaining ingredients to the slow cooker, and stir to combine.Cook on high for 3-4 hours or on low for 6-8 hours until the steak and vegetables are all tender. Season with additional salt and pepper if needed.

14. Remove the bay leaves when ready to serve.

15. Serve the soup warm, garnished with chopped fresh parsley if desired.


Nutrition Information:

Quickview
234k Calories
25g Protein
8g Total Fat
15g Carbs
61% Health Score
Limit These
Calories
234k
12%

Fat
8g
13%

  Saturated Fat
2g
13%

Carbohydrates
15g
5%

  Sugar
7g
9%

Cholesterol
52mg
18%

Sodium
987mg
43%

Get Enough Of These
Protein
25g
52%

Vitamin A
2957IU
59%

Vitamin B3
9mg
47%

Vitamin B6
0.91mg
46%

Selenium
27µg
39%

Potassium
1167mg
33%

Phosphorus
307mg
31%

Zinc
4mg
29%

Vitamin B12
1µg
26%

Vitamin B2
0.44mg
26%

Iron
4mg
23%

Copper
0.42mg
21%

Vitamin K
18µg
18%

Vitamin B1
0.26mg
17%

Magnesium
64mg
16%

Manganese
0.32mg
16%

Vitamin E
2mg
15%

Vitamin C
12mg
15%

Fiber
3g
13%

Folate
41µg
10%

Calcium
99mg
10%

Vitamin B5
0.76mg
8%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Crock-Pot Beef and Vegetable Soup

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

Popular Recipes
Grilled Cheese Sandwiches with Broccolini, Sautéed Red Onions, & Red Pepper Flakes

Blogging Over Thyme

Sweet Potato Chess Pie

Foodnetwork

Whole-wheat sweet potato muffins

Blood Orange and Mixed Bean Salad With Sprouts

Epicurious

Creamy Tomato Soup

So How's it Taste