Vegetable-Beef Soup

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Serve this hearty yet healthy Vegetable-Beef Soup with a slice of corn bread or a piece of baguette to soak up every last drop of the delicious classic vegetable soup broth.

Vegetable-Beef Soup
Prep Time:
25 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 50 mins
Servings:
8
Yield:
13 cups

Ingredients

  • 1 ½ pound boneless beef chuck roast, cubed, or beef stew meat

  • 1 tablespoon cooking oil

  • 4 14 ounce can beef broth

  • 1 teaspoon dried oregano, crushed

  • ½ teaspoon dried marjoram, crushed

  • ¼ teaspoon black pepper

  • 2 bay leaves

  • 2 cup chopped, peeled tomato (2 large) or one 14 12-ounce can diced tomatoes, undrained

  • 1 10 ounce package frozen whole kernel corn

  • 1 ½ cup cubed, peeled potatoes (2 medium)

  • 1 cup frozen cut green beans

  • 1 cup sliced carrot (2 medium)

  • 1 cup sliced celery (2 stalks)

  • ½ cup chopped onion (1 medium)

Directions

  1. In a 6- to 8-quart Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven. Stir in beef broth, oregano, marjoram, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Discard bay leaves. If necessary, skim fat .

  2. Stir in tomato, corn, potato, green beans, carrot, celery, and onion. Return to boiling; reduce heat. Simmer, covered, about 25 minutes more or until vegetables are tender.

  3. Makes 8 servings (13 cups)

Nutrition Facts (per serving)

208 Calories
6g Fat
19g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 208
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 52mg 17%
Sodium 821mg 36%
Total Carbohydrate 19g 7%
Total Sugars 5g
Protein 22g 44%
Vitamin C 14.8mg 16%
Calcium 40.4mg 3%
Iron 3.4mg 19%
Potassium 769mg 16%
Folate, total 36.3mcg
Vitamin B-12 2.3mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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