Hearty Healthy Beef Vegetable Soup
Whether you're a seasoned cook or just starting out, this vegetable and beef soup is a great recipe to have in your repertoire. It's simple to make and hearty enough to satisfy even the biggest appetite.
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Equipment
Ingredients
- 2 pound chuck roast
- 2 tablespoons good quality oil
- 1 onion chopped
- 1 celery stalk chopped fine
- 1 tbsp. butter
- 4 cans of Mixed Vegetables drained OR 2 16 ounce bags of frozen mixed vegetables
- 2 8 ounce cans of tomato sauce
Instructions
- Brown meat on all sides in the oil.
- Turn off the heat and wait for the pot to fully cool down. Add water to cover meat.
- Bring water to a boil and continue cooking until the meat is softened ~ about one hour.
- Mix in tomato sauce and simmer for about 10 minutes.
- In a separate skillet saute the celery and the onion and add to pot.
- Add drained canned vegetables or frozen vegetables and cook about 15 minutes longer.
- Add salt to taste.* For my Mom’s version, she used all fresh vegetables and you can substitute those for my frozen/canned veggies. If you use fresh potatoes and carrots add those to the roast once it’s softened and cook 40 minutes until soft. This will be after step #5.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Nutrition
Serving: 1cup | Calories: 127kcal | Carbohydrates: 1g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 54mg | Potassium: 198mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Servings: 16 cups
Calories: 127kcal
Cost: $12.00