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Vegetable Beef Soup

This vegetable beef soup is perfect for chilly, wet days. Those are the only kind of days we’re having lately! I think spring is skipping us! So cooking up a batch of soup was the perfect thing to do this week. One pot is enough for several people. Not sure exactly how many servings it provides but I promise, you’ll have more than enough for a couple of meals and you’ll probably just want to put some in the freezer.
Course: Soup
Cuisine: American
Keyword: vegetable beef soup, vegetable soup
Servings: 18
Calories: 115kcal

Equipment

  • Stock Pot Any 8 qt stock pot will do or deep dutch oven

Ingredients

Instructions

  • Add 2 T vegetable oil to a skillet and brown 1 1/2 pound of stew meat. Chop it into smaller pieces before or after it's cooked. It will not be tender with just browning, but should become tender during the simmering.
    Add 32 oz of beef broth to a stock pot or deep dutch oven. Add 4 14.5 oz cans of diced tomatoes. Add 28 oz of frozen soup vegetables. Add chopped onion and celery. Add the browned stew beef and four tomato cans of water. Bring it to a boil then turn heat down and simmer for at least an hour. Longer if the meat is not tender. Season with salt and pepper to taste.
    Serve with cornbread or crackers.

Video

Notes

This recipe makes a large amount! Leftovers do well in the freezer. Freeze in 1-2 portion servings for a quick warm-up in the microwave later. 
Nutritional figures and servings are just estimates and not calculated by a nutritionist.

Nutrition

Serving: 1cup | Calories: 115kcal | Carbohydrates: 10g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 242mg | Potassium: 437mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2366IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 2mg