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5
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4
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Homemade Vegetable Beef Soup Recipe
Super quick and easy, Homemade Vegetable Beef Soup is ready in 30 minutes but has that all day slow simmered taste you crave.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner, lunch, Soup
Cuisine:
American
Keyword:
beef vegetable soup
Servings:
6
Calories:
175
kcal
Author:
Kellie
Cost:
$10
Equipment
1 stockpot
Ingredients
1
tablespoon
olive oil
1
cup
diced onion
8
ounce
rib eye steak, cut into bite sized pieces
1
cup
diced carrot
1/2
cup
diced celery
2
garlic cloves minced
1
cup
chopped green beans
1
cup
diced delicata squash or other squash
1 15
ounce
can diced tomatoes
1
tablespoons
fresh chopped thyme
1 1/2
tablespoons
fresh chopped parsley
4
cups
beef stock
1
teaspoon
onion powder
1
teaspoon
garlic powder
2
tablespoons
soy sauce
1
teaspoon
fish sauce
kosher salt and fresh ground pepper to taste
Instructions
Heat the olive oil in a large stock pot over medium high heat.
Add the beef to the pot and brown on all sides. Using a slotted spoon, transfer the beef to a bowl. Keep warm.
Add the onion, carrot and celery to the pot. Cook until softened, approximately 4-5 minutes.
Stir in the garlic and cook for 1 additional minute.
Add the green beans and squash. Stir to combine and cook for 3-4 minutes.
Stir in the tomatoes, thyme, parsley and stock. Bring the mixture to a boil and then turn the heat down to low.
Add the onion powder, garlic powder, soy sauce and fish sauce. Add the beef back to the pot. Stir to combine.
Simmer for 8-10 minutes.
Season with salt and pepper, to taste.
Serve immediately.
Notes
Can be frozen in an airtight container for up to 3 months.
Nutrition
Calories:
175
kcal
|
Carbohydrates:
14
g
|
Protein:
13
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Cholesterol:
23
mg
|
Sodium:
884
mg
|
Potassium:
800
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
4220
IU
|
Vitamin C:
18.6
mg
|
Calcium:
74
mg
|
Iron:
2.6
mg