Beef Soup with Vegetables is a Healthy and Delicious Meal!

Beef soup with vegetables is a healthy and delicious meal that can be enjoyed any time of year. This soup is loaded with vitamins, minerals, and antioxidants, and it is sure to leave you feeling satisfied.

The beef in this soup provides protein and iron, while the vegetables add fiber and valuable nutrients. Some of the best vegetables to use in beef soup are carrots, onions, celery, green beans, and potatoes.

If you are looking for a quick and easy meal that is both healthy and tasty, look no further than beef soup with vegetables!

Beef Soup with Vegetables is Perfect for Winter Dinners!

Warm up on a cold winter night with this delicious and healthy beef soup recipe. Packed with nutritious vegetables, this soup is perfect for a healthy and hearty dinner.

Ingredients:

1 pound beef stew meat, cut into bite-sized pieces

1 large onion, chopped

3 carrots, peeled and sliced

3 celery stalks, sliced

2 cloves garlic, minced

4 cups beef broth

1 teaspoon dried thyme leaves

1 bay leaf _ Salt and freshly ground black pepper to taste

Instructions:

In a large pot or Dutch oven over medium heat, brown the beef stew meat in batches until evenly browned. Add the onion, carrots, celery, garlic, beef broth, thyme, bay leaf, salt and pepper. Bring to a simmer and cook for 30 minutes. Discard the bay leaf before serving.

Beef Soup with Vegetables is the Perfect Comfort Food!

There's nothing like a big pot of beef soup filled with hearty vegetables to warm your insides on a cold day. This soup is perfect for those days when you need some comfort food, and it's also a great way to use up any leftover beef that you might have.

To make this soup, start by browning the beef in a large pot over medium heat. Once the beef is cooked, add the onions, carrots, and celery to the pot and cook until they are soft. Then, add the garlic, tomato sauce, and beef broth and bring to a boil.

Reduce the heat and let the soup simmer for about 30 minutes. Finally, add the frozen peas and corn and let them cook for another 5 minutes. Serve hot with some fresh bread on the side for dipping.

The combination of beef, vegetables, and savory broth makes this soup absolutely delicious, and it's sure to warm you up from head to toe on a cold day. So why not whip up a batch today?

Beef Soup with Vegetables is Super Easy to Make!

Soup is always a great meal to make when you're short on time and this beef soup with vegetables is no exception! You can have it on the table in just 30 minutes.

Ingredients:

1 pound lean ground beef

1 small onion, chopped

3 carrots, peeled and chopped

2 stalks celery, chopped

2 cloves garlic, minced

8 cups beef broth or stock Variations: If you want to make this soup vegetarian, use vegetable broth instead of beef broth. Or, if you want to add even more flavor, try using a bouillon cube mixed with 8 cups of water.

Instructions:

In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Drain off any excess fat and discard. Add the onion, carrots, celery, garlic, beef broth or stock, and any desired variations. Bring to a simmer and cook for about 15 minutes until the vegetables are soft. Serve hot with some freshly-grated Parmesan cheese on top. Enjoy!

Try Our Delicious Beef Soup with Vegetables Recipe Today!

Winter is the perfect time to curl up with a warm bowl of soup. This beef soup with vegetables recipe is hearty and satisfying, and it's easy to make.

Ingredients:

1 tablespoon olive oil 1 large onion, chopped 3 cloves garlic, minced 1 pound beef stew meat, cut into bite-sized pieces 4 cups beef broth 2 cups water 1 large carrot, peeled and chopped 1 large potato, peeled and chopped 1 small zucchini, chopped 1/4 cup chopped fresh parsley Salt and pepper to taste Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, stirring occasionally. Add the beef and cook until browned. Add the beef broth and water and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Add the carrot, potato, zucchini, parsley, salt and pepper. Cook for an additional 10 minutes or until the vegetables are soft. Serve hot. Enjoy!