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–+ servings

Beef Vegetable Soup

Enjoy a classic bowl of hearty beef vegetable soup made with tender beef, perfectly cooked vegetables, and a savory broth seasoned with herbs. Perfect for family meals or meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course, Soup
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Core Ingredients
  • 1 tablespoon vegetable oil
  • 0.75 pound boneless beef sirloin steak or top round steak, cut into 1/2-inch cubes
  • 1.75 cups Swanson Beef Broth or 50% Less Sodium Beef Broth
  • 0.5 teaspoon dried thyme, crushed
  • 0.25 teaspoon ground black pepper
  • 1 medium potato cut into cubes (about 1 cup)
  • 1 medium carrot sliced (about 1/2 cup)
  • 1 medium onion coarsely chopped (about 1/2 cup)
  • 1 stalk celery, thickly sliced (about 1/2 cup)

Equipment

  • Large saucepan
  • Spatula or wooden spoon
  • Knife
  • Cutting board

Method
 

Cooking Instructions
  1. Heat vegetable oil in a large saucepan over medium-high heat.
  2. Add beef cubes and brown them evenly, ensuring they don’t overcrowd the pan.
  3. Reduce heat to medium. Add the broth, thyme, and pepper, stirring to combine.
  4. Toss in the potato, carrot, onion, and celery. Mix well.
  5. Cover and simmer the soup for 25–30 minutes or until the vegetables are tender.
  6. Taste the soup and adjust seasonings if necessary before serving.

Nutrition

Calories: 230kcalCarbohydrates: 20gProtein: 18gFat: 8gSaturated Fat: 3.5gCholesterol: 45mgSodium: 450mgPotassium: 650mgFiber: 3gSugar: 2gVitamin A: 240IUVitamin C: 12mgCalcium: 30mgIron: 2.5mg

Notes

For extra nutrition, add torn spinach or kale during the last few minutes of cooking. Leftovers freeze well for up to 3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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