Garden Fresh Vegetable Beef Soup

Garden Fresh Vegetable Beef Soup

2
eandbtaylor 1

"Soup is the ultimate comfort food for a cold night. This is a great way to get your daily vegetables and even my picky kids loved it! This version of vegetable beef soup uses a tomato-based broth with chunky fresh vegetables and herbs."

Ingredients

6 h 30 m {{adjustedServings}} servings 205 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Heat vegetable oil in a large stockpot over medium heat.
  2. Put flour into a wide, shallow dish. Dredge beef chunks in flour to coat.
  3. Cook beef in hot oil until completely browned, 3 to 5 minutes. Add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low.
  4. Cook soup at a simmer, stirring periodically, for about 6 hours.
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Reviews

2
  1. 2 Ratings

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Nice soup! I omitted the oil and put everything in the crock pot on low for 8 hours. I also added some cabbage that I needed to use. Very comforting on a chilly day! Thanks for the recipe, e...

This is a great way to use vegetables you may have in your home. It is so flavorful:) Yummy! I also used leftover roast so that worked wonderfully.