Vegetable Beef Soup
Featuring savory, tender beef and bright vegetables, this Vegetable Beef Soup is nourishing and comforting for those chilly winter days!
Servings:4 servings
Ingredients
- 1 tbsp olive oil
- 1 lb chuck beef, cut into ½-inch pieces
- salt, to taste
- cracked black pepper, to taste
- 1 white or yellow onion, diced
- 1 tsp garlic, minced
- 1 cup frozen chopped vegetables
- 14 oz canned diced tomatoes
- 3 ½ cups low sodium beef or chicken broth
- 1 sprig fresh thyme
- ½ tbsp Worcestershire sauce
- dash of paprika
- 2 large potatoes, peeled and diced
- 1 cup shredded white cabbage
- shredded sharp cheddar cheese, optional, for serving
- chopped parsley, optional, for serving
Instructions
- Heat the oil in the bottom of a large, heavy bottomed saucepan or casserole dish set over a medium high heat. Season the beef well with salt and pepper. Add to the pan and cook, stirring occasionally, until the meat is well browned.
- Add the onions and continue to cook until they have started to soften and color. Stir in the garlic and cook for a minute more, until aromatic.
- Stir in the mixed vegetables, followed by the diced tomatoes. Use the wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add the broth along with the thyme, Worcestershire sauce, and paprika. Season with salt and pepper again and bring to a boil. Then, reduce the heat for a low simmer and cook with the lid on 30 minutes, or until the beef is just starting to get tender.
- Stir in the potatoes and the cabbage. Continue to cook with the lid on for another 20 minutes, or until the potatoes are tender.
- Add more salt and pepper to taste, if needed. Finish each bowl with grated cheese and chopped parsley, if desired.
Notes
The Beef: When dicing the beef, you want pieces smaller than they would come if you bought pre-cut stewing meat; you want a piece to be able to happily sit on a soup spoon with a cube of potato, some veggies and a bit of broth!
The Veggies: A mix of carrots, corn, peas and green beans works well. Fresh vegetables cut into similar size pieces also work well, but add the green beans with the potatoes and the peas and corn during the final 10 minutes of cooking time to retain their vibrancy.
The Cabbage: Savoy cabbage can be swapped for the white cabbage, but red cabbage will leak color into the soup, so should be avoided.
Nutrition
Calories: 394 kcal, Carbohydrates: 34 g, Protein: 28 g, Fat: 17 g, Saturated Fat: 6 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 9 g, Trans Fat: 1 g, Cholesterol: 82 mg, Sodium: 1056 mg, Potassium: 1235 mg, Fiber: 6 g, Sugar: 6 g, Vitamin A: 2467 IU, Vitamin C: 44 mg, Calcium: 99 mg, Iron: 5 mg