Beef and Vegetable Soup
Hearty beef soup packed with vegetables - a simple, nourishing Southern soup that's perfect for cold days.
Prep Time
20m
Cook Time
90m
Servings
10
Difficulty
Easy
Nutrition Per Serving
fat
10
carbs
26
fiber
5
protein
28
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Ingredients
Shop- 2 lbs beef stew meat, cubed
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 potatoes, diced
- 1 can (14 oz) diced tomatoes
- 6 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 2 cups frozen mixed vegetables
- Salt and pepper
Instructions
Heat oil in large pot and brown beef in batches. Remove.
Sauté onion, carrots, and celery until softened.
Return beef to pot with broth, tomatoes, bay leaves, thyme, and Worcestershire.
Bring to boil, then simmer 1 hour.
Add potatoes and simmer 20 minutes.
Add frozen vegetables and simmer 10 more minutes.
Remove bay leaves and season with salt and pepper.
Serve hot with crusty bread.
Chef's Comfy Tip
This soup freezes beautifully - make a big batch and freeze in portions for easy weeknight dinners.
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