A thick soup that is meaty yet balanced with veggies is what the Beef Vegetable Soup is about. This soup alone can already be such a heavy meal already. You may even burst more flavor on the soup by adding in steak sauce and garlic powder if you like.
Benefits of Beef Vegetable Soup
Although beef is a fatty food it still has numerous health benefits it has to offer to us. Lean beef is actually a good source of protein and protein is one of the essential nutrients that we need on a daily basis. Eating beef also means getting vitamin B12 and vitamin B6 which lowers the risk of colon cancer. It also contains zinc which helps in avoiding the damage of blood vessel walls.
Ingredients for Beef Vegetable Soup
- 1-1/2 pounds beef stew meat
- 1 tablespoon canola oil
- 2 cans (14-1/2 ounces each) reduced-sodium beef broth
- 1-1/2 cups water
- 2 tablespoons reduced-sodium soy sauce
- 3 medium potatoes, cubed (about 1 pound)
- 3 medium carrots, cubed
- 3 celery ribs, chopped
- 2 tablespoons Worcestershire sauce
- 2 tablespoons steak sauce
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 2 cups fresh corn or frozen corn
- 1-3/4 cups frozen cut green beans
Steps for making Beef Vegetable Soup
1. In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
3. Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Yield: 9 servings (about 3-1/4 quarts).
Time-table and Serving:
- Preparation time: 20 minutes
- Cooking time: 1 hour, 50 minutes
- Serving: 9 people
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