Ingredients for Beefy Vegetable Soup
- 1.5 lbs beef stew meat
- Canola Oil
- 6 cups beef broth
- 2 cups water
- 2 tablespoons soy sauce
- 2 large potatoes
- 1 cup carrots
- 2 stalks celery
- 1 teaspoon Worcestershire sauce
- 2 tablespoons steak sauce
- Garlic Powder
- Salt
- Dried Oregano
- Ground Nutmeg
- 1/2 tsp black pepper
- 1 (15-ounce) can corn
- 1 cup fresh green beans
- 2 tablespoons olive oil
- 1 large onion
- 1 tsp dried thyme
- 1 tsp dried rosemary
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How to Make Beefy Vegetable Soup
- In a large (6-quart) kettle or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown 1.5 lbs beef stew meat, cut into 1-inch cubes, in batches, until nicely browned. Remove beef and set aside.
- Add 1 large onion, chopped, and 2 stalks celery, chopped, to the pot and sauté for 5 minutes until softened.
- Stir in 6 cups beef broth, 2 cups water, 2 tablespoons soy sauce, and 1 teaspoon Worcestershire sauce.
- Return the beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Add 2 large potatoes, peeled and cubed, 1 cup carrots, peeled and sliced, 1 tsp dried thyme, 1 tsp dried rosemary, and 1/2 tsp black pepper.
- Bring to a boil, reduce heat, cover, and simmer for 30-40 minutes, or until potatoes and carrots are tender.
- Stir in 1 (15-ounce) can of corn, drained, and 1 cup green beans, trimmed and halved.
- Bring to a boil, reduce heat, cover, and simmer for 5-10 minutes, or until green beans are tender.
- Stir in 2 tablespoons of steak sauce before serving (optional, for extra richness).
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
38g
Fat
50g
Carbs
22g
