The Lemon Bowl®

Healthy Recipes Made Easy

Vegetable Beef Soup

By 92 Comments

Pin
Share
Tweet
1K Shares

Warm up with this hearty bowl of Vegetable Beef Soup packed with potatoes, carrots and tender beef.

Vegetable Beef Soup by The Lemon Bowl

Soup season is in full swing and I am beyond pumped. As I get closer and closer to my goal weight (10 pounds to go!), soups are one of my go-to meals for lunch or dinner. Warm, filling and totally satisfying, a bowl of soup is a sure fire way to get more lean protein and nutritious vegetables into your diet.

Vegetable Beef Soup is a classic recipe from my childhood that my mom still makes quite frequently. Admittedly, Michigan winters can be brutal so to this time of year we eat soup quite frequently.

Lemony Chicken Soup with Greens - The Lemon BowlA few other family favorites include Lemony Chicken Soup with Greens and Lemony Lentil Soup with Spinach. Are you starting to figure out how I came up with The Lemon Bowl?

Searing Beef - The Lemon Bowl

One of my mom’s secrets to developing rich flavor is to take the time to sear the beef before adding additional ingredients. Instead of wasting hundreds of calories by using oil, I prefer to invest in high quality, safe non-stick pans like this beautiful Swiss Diamond Chili Pot that I am giving away today. As you can tell, a dark, brown crust formed without a single drop of oil.

To be clear, I have nothing against oil. I firmly believe that healthy fats are your friend. However, I would rather finish a dish wish a drizzle of high quality olive oil than coat a pan with hundreds of calories that you won’t even taste in the final product.

Vegetable Beef Soup Ladle - The Lemon Bowl

Besides, we all know that soup tastes best with warm, crusty bread. Why not save your calories for the good stuff?

Your spoon is waiting.

4 from 21 votes
Vegetable Beef Soup by The Lemon Bowl
Print
Vegetable Beef Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Warm up with this hearty bowl of Vegetable Beef Soup packed with potatoes, carrots and tender beef.
Course: Soup
Servings: 8
Calories: 149 kcal
Author: Liz DellaCroce
Ingredients
  • 1 pound beef stew meat or sirloin cut in 1 inch cubes
  • 1 teaspoon salt divided
  • 1/2 teaspoon pepper
  • 1 large onion diced
  • 2 carrots diced
  • 3 celery stalks diced
  • 3 cloves garlic minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon all-purpose steak seasoning
  • 2 russet potatoes peeled and cubed
  • 32 ounces beef broth low sodium
  • 32 ounces V8 juice
  • 2 cups frozen mixed vegetables
  • fresh parsley garnish
US Measurements - Convert to Metric
Instructions
  1. Heat a large soup pot over medium-high heat. Spray with non-stick cooking spray or a little oil if you're not using a non-stick pan.
  2. Sprinkle beef with half of the salt and pepper then add to hot pan. Sear beef on both sides, about 1-2 minutes per side, until nicely browned. Remove from pan with a slotted spoon and set aside.
  3. Add diced onion, carrots, celery and garlic to the pan along with the remaining salt and pepper. Sauté until veggies soften, 6-8 minutes, stirring frequently. Stir in Worcestershire, thyme, steak seasoning and potato cubes. Cook for 1-2 more minutes, stirring occasionally.
  4. Pour beef broth and V8 into the pan along with reserved beef cubes then bring to a boil. Stir in frozen vegetables then bring back to a boil.
  5. Cover pot with a lid then reduce heat to low and simmer for 30 minutes before serving with fresh parsley.
Nutrition Facts
Vegetable Beef Soup
Amount Per Serving
Calories 149 Calories from Fat 20
% Daily Value*
Total Fat 2.2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1.2g
Cholesterol 35mg 12%
Sodium 930mg 39%
Total Carbohydrates 18.2g 6%
Dietary Fiber 2.7g 11%
Sugars 5.1g
Protein 15.4g 31%
* Percent Daily Values are based on a 2000 calorie diet.

Swiss Diamond cookware was ranked #1 nonstick by the leading US consumer ratings organization and dubbed the “Rolls-Royce of Nonstick Fry Pans” by the Wall Street Journal. The patented coating is PFOA-free and reinforced with real diamond crystals in order to create a long-lasting, naturally nonstick surface with superior heat conduction. It can be used with no oil or butter and cleans up with just warm soapy water – no scrubbing and soaking necessary! Additionally, our cookware (handles and lids included) is oven-safe up to 500 degrees allowing meals to start on the stovetop and finish in the oven. The heavy-duty cast aluminum bodies will never warp, while the perfectly flat base distributes heat evenly and will not tip or spin. The rivet-free interior prevents unsightly food build-up that can lead to bacterial growth.

 


You May Also Like:

5-Ingredient Slow Cooker Beef and Eggplant
Albondigas Soup {Mexican Meatballs}
Asian Chicken and Vegetable Foil Packets
Asian Chicken Cabbage Soup Recipe
Asian Chicken Soup with Soba Noodles
Asian Noodle Soup with Shrimp and Wontons
load more

Reader Interactions

Comments

  2. On a bitterly cold, snowy NJ day, this soup, served with Italian-bread-warm-from-the-oven, was SENSATIONAL……..I. Taste, nutrition, and spirit-lifting. Thank you.

    Reply

  5. My favorite soup is Traditional Chicken Soup with matza balls. I serve it with carrots and small pieces of the chicken… “jewish penicillin” !!

    Your beef & veg sound so good, will try it soon. I would love to add barley.
    The crusty bread is Mandatory… ummm love bread!!

    Reply

  8. this sounds delicious! i’m curious as to what the V8 adds instead of doing just beef broth, but i can’t wait to try this recipe out!

    Reply

  9. My favorite soup recipe is for something we call “Cure-It-All” Chicken Soup…homemade stock, lots of onion, carrots, celery, mushrooms, ginger, chicken. A little soy sauce, a little balsamic. I am feeling better already. Always have a couple of portions in the freezer in case of emergency. When I visit my kids, I always bring a quart or two of this for them.

    Reply

  12. I am always looking for new soup recipes that are more healthy. Soups are just so easy for being a 1 container meal for taking to work for lunch. My latest favorite is probably chicken and wild rice made a little healthier by not using roux.

    Reply

  18. I love all kinds of soup. Chicken tortilla is one of my favorites. My family is not such soup fans, just means I have warm lunches all week, or leftovers to freeze for a future busy day.

    Reply

  20. My favorite healthy soup is my mothers chicken soup with matza balls to which i add, dill, sliced carrots, parsnips and small pieces of chicken. Thank you for this opportunity.

    Reply

  21. I love almost all soups but my utmost favorite is probably potato. They are all good. Love that chili pot and thank you for such a great giveaway.

    Reply

  24. I left a comment yesterday about chicken and barley being my favorite but don’t see it here. This soup looks delicious.

    Reply

  30. I enjoy soup on a cold evening, especially butternut squash. Thanks for your recipes, and love that they’re healthy!

    Reply

  36. My favorite healthy soup is a “kitchen sink” vegetable soup, with no meat or meat broth, only vegetables, beans and vegetable broth. For protein there are the beans and you can also add peas or textured vegetable protein. An all-in-one meal!

    Reply

  39. I am a huge Chili lover especially this time of the year and into the Winter. It is a pure comfort food and makes me feel good inside : ) Thanks for this giveaway!

    Reply

  41. I am usually not a soup eater. My favorite from years past was a Hungarian bean and kielbasa soup with dumpling noodles. Even though I’ve never liked vegetable beef soup, this one sounds like it would be worth trying.

    Reply

  43. It’s definitely soup weather. Just made turnip green and black eyed pea soup with a ham bone! Will make your beef veg soup soon!

    Reply

  46. My fave healthy soup is lentil. I just tried for the first time last year at Carraba’s and kicked myself for not trying sooner. It’s so delicious…esp. spicy. This cookware sounds incredible and I’m so thankful for a chance to win a set…thankyou!

    Reply

  51. I love making homemade potato leek soup!

    Entered the rafflecopter form as “Wild Orchid”

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

    Reply

  54. My family lives soup so I make it quite often. It’s never the same as its based on what’s in my fridge at the time.

    Reply

  71. I love to make this all the time – Saute onion, garlic in stock pot. add chicken stock, cannellini beans and bring to boil. Add chopped endive and cook for 2 or 3 minutes. It’s delicious over quinoa.

    Reply

  72. First, congratulations on being almost to your goal! You are such an inspiration in so many ways, certainly your commitment to healthy living and body is a big one. Second, your soups are looking perfect for a brutally cold snowy day as today is in Colorado. You’ve inspired me to whip one up for dinner!

    Reply

  73. My favorite soup is Tuscan Chicken Soup. It has white beans and pumpkin added to it.

    Here on the coast of Washington state, we have a lot of stormy days, so I make a big pot of
    soup once a week. I agree with you Liz, a bowl of soup is so much more satisfying
    than a sandwich!

    Reply

  77. Vegetable soup is a favorite at our house. The kids love oyster crackers with soups but my husband and I prefer fresh bread!

    Reply

  81. I have a sister-in-law who hates soup — any kind. I can’t even comprehend that! I could eat soup every day. Choosing my favorite is hard, though….I’ll say tortilla soup. I might give you a different answer tomorrow. I have a chicken carcass in my crockpot right now that will be beautiful, rich stock in about another 48 hours. I’ll have to check out some of your chicken soup recipes when it’s done. Mmmmmmmmmmmmmm

    Reply

  82. Once the weather starts to get colder, my husband starts to request my vegetarian chili. The secret ingredient is a few squares of bittersweet chocolate…so good!!

    Reply

  86. I am not a big Soup either but this actually looks incredibly delicious and I just pinned it! It might be this morning’s cold fog but I can’t wait to make it!

    Reply

  87. My favorite healthy soup is using up the vegetables in the fridge. Nevercthe same, but loaded with veggies in a tomato base.

    Reply

  88. “However, I would rather finish a dish wish a drizzle of high quality olive oil than coat a pan with hundreds of calories that you won’t even taste in the final product.” <——Great point!

    My favorite healthy soup recipe is a soup I make when I can't keep up with my CSA greens. It's full of greens but potatoes give it a creamy texture. I just love it even though it looks like swamp water. :)

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.