Old-Fashioned Vegetable Beef Soup

 Ingredients:

• 1 lb beef stew meat
• 1 onion
• 3 celery ribs
• 10 baby carrots (or a couple regular carrot)
• 2 potatoes (peeled if you like)
• 1 cup frozen corn
• 1 cup frozen peas
• 2 (14 ounce) cans diced tomatoes (I use salt-free)
• 3 1/2 cups beef broth (or 2 14-oz cans)
• 2 small bay leaves
• 2 teaspoons garlic powder (or garlic powder)
• 2 tablespoons olive oil (any cooking oil)
• 4 cups water
• 2 teaspoons hot pepper sauce
Change Measurements: US | Metric

Directions:

Prep Time: 30 mins
Total Time: 2 hrs

1. 1 Cut meat into small, bite-size (1/2") pieces.
2. 2 In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
3. 3 Set aside on a plate.
4. 4 Chop celery, onion, potatoes, and carrots into bite-size pieces.
5. 5 Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
6. 6 Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
7. 7 Bring to a boil.
8. 8 Reduce heat and simmer uncovered until beef is almost tender, about an hour.
9. 9 Add peas and hot sauce to soup.
10. 10 Cover and simmer until beef is tender, about 30 minutes longer.
11. 11 Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Servings:
4 4

4-6 

 

Nutrition Facts

Old-Fashioned Vegetable Beef Soup

Serving Size: 1 (716 g)
Servings Per Recipe: 4

Amount Per Serving                                                                                  % Daily Value

Calories 689.8

 

Calories from Fat 337

48%

Total Fat 37.5 g

57%

Saturated Fat 12.7 g

63%

Monounsaturated Fat 17.7 g

88%

Polyunsaturated Fat 2.2 g

11%

Trans Fat 0.0 g

0%

Cholesterol 118.6 mg

39%

Sodium 1164.2 mg

48%

Potassium 1544.3 mg

44%

Magnesium 96.1 mg

4%

Total Carbohydrate 51.4 g

17%

Dietary Fiber 9.0 g

36%

Sugars 13.4 g

53%

Protein 39.5 g

79%