Vegetable Beef Soup {Swiss Diamond Giveaway!}
The recipe Vegetable Beef Soup {Swiss Diamond Giveaway!} can be made in about 1 hour. This soup has 232 calories, 18g of protein, and 3g of fat per serving. This recipe serves 8. For $1.52 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 588 people were impressed by this recipe. It will be a hit at your Winter event. A mixture of parsley, onion, low sodium beef broth, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by The Lemon Bowl. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. With a spoonacular score of 97%, this dish is great. If you like this recipe, take a look at these similar recipes: Courgette and goat’s cheese frittata (and a Swiss Diamond giveaway!), Hash Brown Casserole with Artichokes and Pancetta {Swiss Diamond Giveaway}, and Lentil Soup with Swiss Chard and Sausage and Giveaway.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1 pound beef stew meat (or sirloin cut in 1 inch cubes)
2 carrots - diced
3 celery stalks - diced
1 teaspoon dried thyme
2 cups frozen mixed vegetables
3 garlic cloves - minced
32 ounces V8 juice
32 ounces beef broth - low sodium
1 large onion - diced
fresh parsley - garnish
½ teaspoon pepper
2 russet potatoes - peeled and cubed
1 teaspoon salt - divided
1 teaspoon all-purpose steak seasoning
2 tablespoons Worcestershire sauce
Equipment:
frying pan
pot
slotted spoon
Cooking instruction summary:
Heat a large soup pot over medium-high heat. Spray with non-stick cooking spray or a little oil if you're not using a non-stick pan.Sprinkle beef with half of the salt and pepper then add to hot pan. Sear beef on both sides, about 1-2 minutes per side, until nicely browned. Remove from pan with a slotted spoon and set aside.Add diced onion, carrots, celery and garlic to the pan along with the remaining salt and pepper. Saut until veggies soften, 6-8 minutes, stirring frequently. Stir in Worcestershire, thyme, steak seasoning and potato cubes. Cook for 1-2 more minutes, stirring occasionally.Pour beef broth and V8 into the pan then bring to a boil. Stir in frozen vegetables then bring back to a boil.Cover pot with a lid then reduce heat to low and simmer for 30 minutes before serving with fresh parsley.
Step by step:
1. Heat a large soup pot over medium-high heat. Spray with non-stick cooking spray or a little oil if you're not using a non-stick pan.Sprinkle beef with half of the salt and pepper then add to hot pan. Sear beef on both sides, about 1-2 minutes per side, until nicely browned.
2. Remove from pan with a slotted spoon and set aside.
3. Add diced onion, carrots, celery and garlic to the pan along with the remaining salt and pepper. Saut until veggies soften, 6-8 minutes, stirring frequently. Stir in Worcestershire, thyme, steak seasoning and potato cubes. Cook for 1-2 more minutes, stirring occasionally.
4. Pour beef broth and V8 into the pan then bring to a boil. Stir in frozen vegetables then bring back to a boil.Cover pot with a lid then reduce heat to low and simmer for 30 minutes before serving with fresh parsley.
Nutrition Information:
covered percent of daily need
