Vegetable Beef Soup

Vegetable Beef Soup

I don’t know about what’s going on where you are, but here it’s getting cold again and they’re issuing winter weather advisories. In my world, that means sledding, lots of extra playtime with my kids and soup…lots of soup.

Today, I want to share a super, super basic recipe for Vegetable Beef Soup that you can tweak and modify based on what you have on hand and which vegetables you like best. I went easy on the veggies, but if your carb allowances are higher, throw the whole kitchen sink in there. The recipe I’m posting is a bare minimum for me, but I’ll list more veggies you should consider underneath.

Vegetable Beef Soup

  • 2 lbs. stew beef
  • ½ large onion, diced
  • Medium-sized bag of baby carrots (200g), sliced
  • 1-28 oz. can of green beans
  • 4 beef bouillon cubes
  • 1 small can tomato paste
  • 2 tbsp. onion soup mix
  • 1 tbsp. minced garlic
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. Dale’s Seasoning (low sodium, if you can find it)
  • 1 tbsp. Worcestershire sauce
  • seasoned salt and pepper to taste
  • water to desired consistency (I used 3 cups)
  • (for Instant Pot version only: 1 tbsp. butter)

Instructions 

Pressure Cooker (Instant Pot)

  1. Turn on sauté function. Add butter, garlic, onions, and beef to the pot. Sear meat and cook onions until they soften.
  2. Add everything else. Stir well to combine.
  3. Turn sauté off and hit “Soup/Stew” button. Be sure valve is closed. NR (natural release) for at least 10 minutes.
  4. Divide into 8 servings immediately.

Slow Cooker

  1. Throw all the things into the slow cooker.
  2. Cook on high for 3-4 hours or on low for 6-8 until veggies are soft and meat is cooked through.
  3. Divide into 8 servings immediately.

Stovetop

  1. In a large soup pot on medium heat, add butter, garlic, onions, and beef. Sear meat and cook onions until they soften.
  2. Add everything else. Stir well to combine.
  3. Cook until veggies are soft and meat is cooked through.
  4. You may want to cook longer with the lid off to thicken soup.
  5. Divide into 8 servings immediately.

Notes & Modifications

Gluten Free. Watch your seasonings, but you should be good.

Dairy Free. Absolutely.

Vegetarian. Skip the meat and bouillon and you’ll have delicious vegetarian veggie soup.

Extra Veggie Suggestions: celery, can of kidney beans, can of corn, diced tomatoes, cabbage, spinach, diced sweet potatoes, zucchini, yellow squash, or bell peppers.

It’s a great way to clear out your produce drawer if things are nearing their expiration dates.

Nutrition Facts:
Yield: 8 servings; Serving size: approx. 1 c.
Calories: 252; Fat: 12g; Carbohydrates: 13g; Protein: 24g
MFP Listing: MacroEd Vegetable Beef Soup


BONUS RECIPE: Homemade Onion Soup Mix

  • 1 c. beef bouillon granules
  • 2 c. dried onion flakes
  • 2 tsp. onion powder
  • 1 tsp. paprika
  • 1 tsp. pepper
  • 1 tsp. celery seed
  • 2 tsp. parsley flakes

How to use your Homemade Onion Soup Mix:
6 tbsp. will replace one packet of onion soup.

  • Mix with Greek yogurt for a great veggie dip.
  • Use in sauces and stews.
  • Use with Pot Roast & Veggies.

YIELD: 50 tbsp.
SERVING: 1 tbsp.

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Ashley Stephens, Ed.D.

Guest Blogger Ashley Stephens is a Huntington native, Marshall graduate, wife and mom of 2 who found a new love of flipping family-friendly recipes into healthier versions. In addition to running an online nutrition education program, Ashley regularly hosts live cooking classes at Huntington’s Kitchen.

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