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veggie and beef soup recipe
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4.97 from 27 votes

Hearty Homemade Vegetable Beef Soup

This homemade vegetable beef soup is packed with tender beef, fresh veggies, and rich flavor. It's perfect for chilly days.
Prep Time10 minutes
Cook Time30 minutes
0 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Diet: Low Lactose
Skill Level: Intermediate
Servings: 8
Author: Rena

Ingredients

  • 1 pound Sirloin Steak cut into about 1′′ cubes
  • 1 tablespoon Olive Oil
  • 1 Sweet Onion diced
  • 2 Celery Stalks sliced
  • 1 Bell Pepper chopped
  • 2 Medium Carrots peeled and sliced
  • 2-3 Garlic Cloves pressed
  • 1 teaspoon Italian Seasoning
  • 2 Large Potatoes diced into small pieces
  • 6 Cups Low-sodium beef broth or chicken
  • 14 ounces Diced Tomatoes one can, with juice
  • 14 ounces Tomato Sauce one can
  • 1 tablespoon Worcestershire sauce
  • 1 Cup Chopped green beans fresh or frozen
  • 1 Cup Corn fresh or frozen
  • Salt and pepper, to taste
  • Chopped parsley about 2 tablespoons, to garnish

Instructions

  • Heat 1 tablespoon Olive Oil in a large stockpot over medium-high heat. Add cubed 1 pound Sirloin Steak and cook, stirring frequently, for about 2-3 minutes.
  • Add in 1 Sweet Onion, 2 Celery Stalks, 2 Medium Carrots, 1 Bell Pepper, and 2-3 Garlic Cloves, and sauté for about 4-5 minutes, or until veggies soften.
  • Stir in 2 Large Potatoes, 1 teaspoon Italian Seasoning, 6 Cups Low-sodium beef broth, 14 ounces Diced Tomatoes, 14 ounces Tomato Sauce, and 1 tablespoon Worcestershire sauce.
  • Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until potatoes and beef are tender.
  • Add 1 Cup Chopped green beans and 1 Cup Corn, and cook for a couple of minutes more. Season with Salt and pepper, to taste, and pour into bowls.
  • Garnish with fresh Chopped parsley and enjoy!

Notes

Substitutes:

  • Beef: other substitutes could be chicken breast or ground beef.
  • Vegetable: Use any of your favorite vegetables. Frozen is fine on some of the options if you don't have fresh.
  • Stock:  Beef, chicken, or veggie will work
  • Store leftovers in the fridge for up to 5 days and freeze for up to 3 months. 

Nutrition

Calories: 244kcal | Carbohydrates: 32g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 652mg | Potassium: 1409mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3445IU | Vitamin C: 51mg | Calcium: 77mg | Iron: 3mg