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Tender chunks of beef and a medley of fresh, hearty vegetables simmered in a rich, savory tomato broth made from scratch. This classic, comforting soup is a complete meal in a bowl, perfect for a chilly evening.
For 4 servings
Season and Sear the Beef
Sauté Aromatics and Build Flavor
Deglaze and Simmer the Soup
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Tender chunks of beef and a medley of fresh, hearty vegetables simmered in a rich, savory tomato broth made from scratch. This classic, comforting soup is a complete meal in a bowl, perfect for a chilly evening.
This american recipe takes 125 minutes to prepare and yields 4 servings. At 598.31 calories per serving with 42.86g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Add Final Vegetables and Serve
To make this soup gluten-free, simply omit the all-purpose flour or replace it with a gluten-free all-purpose blend for coating the beef.
For a low-carb version, omit the potatoes and corn. Replace them with chopped cauliflower, zucchini, or mushrooms.
To save time, use a pressure cooker or Instant Pot. Sear the beef and sauté the aromatics, then pressure cook for 35-40 minutes before releasing pressure and adding the final vegetables.
Boost the vegetable content by adding chopped spinach or kale during the last 5 minutes of cooking for extra nutrients and fiber.
Beef is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The variety of vegetables like carrots, tomatoes, and peas provides a wide range of essential vitamins, including Vitamin A, Vitamin C, and Vitamin K.
Beef provides heme iron, a form that is easily absorbed by the body, which helps prevent anemia and supports energy levels.
With numerous vegetables and potatoes, this soup is a good source of dietary fiber, which aids digestion and promotes gut health.
Yes, this Vegetable Beef Soup is very healthy. It's packed with protein from the beef and loaded with vitamins, minerals, and fiber from a wide variety of fresh vegetables. Using water instead of broth and minimal salt makes it a wholesome, low-sodium choice.
One bowl of this Vegetable Beef Soup contains approximately 350-400 calories, making it a satisfying and balanced meal. Calories come from the beef, potatoes, and vegetables.
Absolutely. While beef chuck is ideal for its tenderness, you can also use beef round or sirloin. Just be mindful that leaner cuts may not become as tender with slow cooking.
Yes, this soup is very versatile. Feel free to add other vegetables like parsnips, turnips, mushrooms, or bell peppers. Add them along with the onions and carrots.
If the beef is tough, it likely needs more cooking time. Low and slow is the key. Ensure the soup is at a gentle simmer, not a rolling boil, and continue cooking until the beef is easily pierced with a fork.