Warm up with this hearty bowl of Vegetable Beef Soup packed with potatoes, carrots and tender beef.
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.
A 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?
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.
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.
Vegetable Beef Soup
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Cover pot with a lid then reduce heat to low and simmer for 30 minutes before serving with fresh parsley.
When do I add the beef back into the soup after browning and setting it aside? Thanks!
So sorry about that – I just revised the recipe but you add it in with the broth!! Thanks so much for checking!
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.
I’m so so glad!!!
My favorite healthy soup recipe is Tuscan Vegetable Soup.
I’m trying this recipe today!
I hope you love it!!
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!!
This soup looks amazing! I used a swiss diamond pan this summer and I feel in love!
I love making chili with ground turkey and veggies!
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!
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.
I just made up a big pot of vegetable beef soup tonight. Yummy!
My sweetie does not like ‘soups’, I usually thicken them can call it a stew or a gravy and the meal is a hit! :D
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.
My favorite so far this fall is barley and mushroom beef soup.
Chicken noodle! Light, but so comforting.
Chicken Chili!
I love tomato soup with fresh veggies in it!
My favorite is any variation of a chicken or beef and vegetable soup…especially on a cold day like today!
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.
My favorite healthy soup is Black Bean Soup.
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.
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.
My favorite healthy soup is Chili!
My favorite is potato leek soup with light chicken broth.
I left a comment yesterday about chicken and barley being my favorite but don’t see it here. This soup looks delicious.
I love Chicken Gnocchi
Beef Barley Soup is a favorite and so is Vegetable. Thanks Liz for the nice giveaway and chance to win it.
I like vegetarian Borscht
I like making the tomato-rice soup recipe from Recipes for a Small Planet