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:
covered percent of daily need
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