Ingredients: |
Ingredients: 1 tablespoon olive oil
1 lb beef stew meat cut 1/2 inch cubes (or chuck roast, top or bottom round)
1 tablespoon garlic minced
½ cup onions minced (1 medium onion
½ cup celery minced (2 celery ribs)
1 cup carrots cut in small coins
2 cups potatoes cut in small cubes
4 cups beef broth
1 14 oz canned petite diced tomatoes
2 bay leaves
¼ teaspoon dried parsley
¼ teaspoon dried basil
¼ teaspoon dried oregano
1 cup frozen corn thawed
1 cup frozen peas thawed
1 cup frozen green beans thawed
Crockpot Instructions:
In a large pan, heat olive oil. Brown stew meat over medium high heat for 10 minutes.
After 10 minutes, add your onions, garlic, carrots and celery. Cook for an additional 5 minutes.
Browning meat and sautéing veggies help to add more flavor to your soup.
Add sautéed meat and veggies to the crockpot.
Stir in potatoes, spices, broth and canned tomatoes to the crockpot base.
Cook on high for 4-6 hours or low for 6-8 hours.
Once cooked, remove bay leaves and stir in frozen corn, peas & green beans.
Instant Pot Instructions:
Note: This soup is best made on the stove or in the crockpot. Stew meat is best cooked low and slow and I find the instant pot to be finicky.
Set your instant pot to sauté for 15 minutes. Add olive oil. Brown stew meat for 10 minutes.
After 10 minutes, add your onions, garlic, carrots and celery. Sauté for an additional 5 minutes.
Stir in potatoes, spices, broth and canned tomatoes.
Cover and set to sealing, Manual Pressure for 8 minutes. It will take the instant pot about 20 minutes to come to pressure. Once the soup has cooked, quick release the pressure.
Once cooked, remove bay leaves and stir in frozen corn, peas & green beans.
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beef vegetable soup
Beef Vegetable Soup
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nutrition facts
Nutrition Facts
Beef Vegetable Soup
Amount Per Serving (2 cups)
Calories 406Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 70mg23%
Sodium 208mg9%
Potassium 1572mg45%
Carbohydrates 48g16%
Fiber 10g42%
Sugar 11g12%
Protein 33g66%
Vitamin A 6102IU122%
Vitamin C 55mg67%
Calcium 111mg11%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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comments
Tara
5 stars
I made it in the instant pot but before I added the veggies I cooked the meat on high pressure for 30 mins and then followed the remaining steps. I find the stew meat can be tough but this extra step makes it nice and tender but it also means added time.
REPLY
The Clean Eating Couple
That’s a good idea, Tara! I’m totally going to try that!
REPLY
Jen
5 stars
So easy and so delicious! The whole family loved it!
REPLY
The Clean Eating Couple
I’m so glad you enjoyed it, Jen! Thanks!
REPLY
Perren Howard
5 stars
This was my first recipe I tried from The Clean Eating Couple. It was so easy to make, and one of the best vegetable beef soups I’ve had. It’s a staple! I’ve enjoyed every recipe I’ve made so far! Please keep them coming.
REPLY
Penny Richards
5 stars
Really loved this soup! The one thing I changed is I added Large bottle of low sodium Spicy V8 for my base!
REPLY
Deanie
5 stars
Super delicious recipe! Definitely hits the spot on a cold fall evening!
I used chuck roast and cut it into 1/2-1″ cubes and let it simmer for a little longer so the beef was more tender. I also added a little salt and pepper to taste.
REPLY
Mary
5 stars
The soup is delicious! Great flavor. My picky husband said ‘you saved the recipe didn’t you’!?
REPLY
The Clean Eating Couple
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Directions: |
Directions:In a soup pot, heat olive oil. Brown stew meat over medium high heat for 10 minutes.
After 10 minutes, add your onions, garlic, carrots and celery. Cook for an additional 5 minutes.
Stir in potatoes, spices, broth and canned tomatoes.
Bring to a boil and reduce to a simmer for 20-25 minutes, until potatoes are fork tender.
Once cooked, remove bay leaves and stir in frozen corn, peas & green beans. |
This recipe for Beef Vegetable Soup is from