Vegetable Beef Soup
Filled with tender stew meat, comforting broth, and tons of veggies, Vegetable Beef Soup is a perfectly cozy dish to try while it's still cold!
Servings 8 servings
- 3 tablespoons olive oil
- 1 pound stew meat
- 1/2 large onion diced
- 1 1/2 cups carrots diced
- 3 bay leaves
- salt & pepper to taste
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried basil
- 8 cups beef stock
- 1 tablespoon Worchestershire Sauce
- 3 small yukon gold potatoes about 1 pound
- 14.5 oz petite diced tomatoes
- 15 oz green beans drained (1 can)
In a large, heavy bottomed pot, heat olive oil over medium heat. Add in the onions and start cooking until tender. Salt and pepper the stew meat well and add that into the pot with the onions. Cook, stirring frequently, until the meat has completely browned.
Once the beef has browned, add in carrots, potatoes, beef stock, Worcestershire Sauce, spices, salt, pepper and diced tomatoes. (You will reserve the green beans for later.)
Increase heat to high, bring soup to boil, then reduce to simmer for 30 minutes or until the stew meat is very tender and carrots and potatoes are soft. Taste and adjust seasonings. It may need more salt.
Right before serving, stir in drained can of green beans. Since these are canned, they are soft and fully cooked. They just need to warm through in the broth before serving.Ladle Vegetable Beef Soup into bowls and enjoy hot!
Brown the beef and onions just as stated in step 1. Transfer to the bottom of a cold crockpot. Add the vegetables (excluding green beans), broth, tomatoes and spices. Stir, add lid and cook on high for 4 hours or until beef is very tender and potatoes and carrots are soft. Taste and adjust seasonings. Stir in drained green beans to warm through. Serve hot.
Calories: 253kcal | Carbohydrates: 25g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 601mg | Potassium: 1243mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3787IU | Vitamin C: 25mg | Calcium: 86mg | Iron: 4mg