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Vegetable Beef Soup

Related recipes: Soup, Dairy-Free, Egg-Free, Fall, High-Fibre Diet, Low-Carbohydrate
Vegetable Beef Soup: Main Image

Quick Facts

Servings: 8

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An old-fashioned, hearty soup that’s easy to prepare. Any leftover vegetable can be added and any lean cut of beef works in this recipe. Serve with crusty, whole grain bread.

Ingredients

  • 454g beef stew meat, cut into 1-inch cubes
  • 15mL oil
  • 180g onion, chopped
  • 1 1/4L water
  • 40g beef bouillon granules
  • 795g canned tomatoes, chopped one 28-ounce can
  • 225g carrots 2 carrots, sliced
  • 150g celery, chopped
  • 340g cabbage, shredded
  • 300g frozen mixed vegetables

Directions

  • In a large stock pot or Dutch oven, heat oil and brown meat. (This browning process produces a rich broth, so don’t hurry.) Add onions to pot and cook until soft.
  • Stir in water and bouillon and bring to a boil.
  • Add tomatoes, carrots, celery, and cabbage, and simmer covered for 30–60 minutes, stirring occasionally.
  • Add frozen vegetables and simmer for another 30 minutes.

Nutrition Facts

Calories 213
  Calories from Fat 49 (23%)
(8%)Total Fat 5g
(7%)Saturated Fat 1g
Poly-Unsaturated Fat 1g
Mono-Unsaturated Fat 3g
(10%)Cholesterol 31mg
(6%)Sodium 151mg
(26%)Potassium 893mg
Total Carbohydrate 26g
(31%)Dietary Fibre 8g
Sugars 6g
Sugar Alcohols 0g
(36%)Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.