This hearty soup packs a nutritional punch. Made with protein-rich stewed beef, loaded with nourishing vegetables, and full of flavor, it’s the perfect homemade soup to warm your soul at the end of a cold day.
This recipe yields enough for 10 or more servings, making it great for meal prep to use as leftovers during the week or freeze for future use. Make sure you’re using a large crockpot (7 – 8 quart) so that all the ingredients fit, or cut the recipe in half if you’re using a smaller crockpot.
Let’s dive into how to make this delicious dish and explore its health benefits!
Ingredients
- 2 lb beef stew meat, cut into cubes
- 1 onion, chopped
- 5 celery stalks, diced
- 3 garlic cloves, minced
- 2 Tbsp each dried basil and oregano
- 1 can tomato sauce
- 10 oz bag cut green beans, frozen
- 10 oz bag peas, frozen
- 10 oz bag corn, frozen
- 10 oz bag carrots, frozen
- 2 -3 cups chopped cabbage
- Salt and pepper to taste
- 8 cups beef broth (low-sodium)
- Fresh parsley for garnish
Optional Additions:
- Potatoes, diced
- Spinach or kale, chopped
- Zucchini, chopped
- Canned garbanzo beans or black-eyed peas, rinsed and drained
Instructions
- Brown the Beef: In a large skillet, brown the beef over medium heat with a pinch of salt.
- Sauté Vegetables: Remove the beef with a slotted spoon and put it in a crockpot. In the same skillet, add the chopped onion, garlic, and celery. Sauté until softened and then add to the crockpot.
- Combine Ingredients:. Add the seasoning, tomato sauce and frozen vegetables to the crockpot and stir well to combine. Then add the broth and stir one more time.
- Simmer: Turn the crockpot to low and cook for 8 hours.
- Finish and Serve: Taste and adjust the seasoning if needed. Garnish with fresh parsley and serve as is or with sliced fresh bread.
Nutrition and Health Benefits
Rich in Protein: Beef is an excellent source of high-quality protein, essential for muscle growth, repair, and overall body function as well as producing satiety.
Vitamins and Minerals: The variety of vegetables in this soup contributes essential vitamins and minerals. Carrots provide beta-carotene (vitamin A), while onions and garlic offer immune-boosting properties. Leafy greens like cabbage, spinach or kale enhance nutrient density.
Hydration: The broth base helps keep you hydrated, an important aspect of overall health, especially during colder months.
Low in Calories (when made right): By using lean beef or trimming visible fat off the beef, and adding plenty of vegetables, this soup can be a filling yet low-calorie option, perfect for those watching their weight.
Heart Health: Opting for low-sodium broth can support cardiovascular health.
Gut Health: The fiber from the vegetables aids digestion and supports healthy gut bacteria, helping to maintain a healthy GI tract.
Balanced Plate
This soup is nutritionally complete without adding any sides, but freshly sliced whole grain bread is a delicious addition to this meal.
Starch: Corn and peas
Non-starchy vegetables: Cabbage, carrots, onions, garlic, green beans, celery
Protein: Beef
Fat: Beef
Hearty Beef Vegetable Soup
Equipment
- Crockpot
Ingredients
- 2 lb stewed beef, excess fat trimmed
- 1/2 tsp salt
- 1 small sweet onion, diced
- 3 garlic cloves, minced
- 5 celery ribs, chopped
- 2 Tbsp dried basil
- 2 Tbsp dried oregano
- 1, 15 oz can tomato sauce
- 1, 10 oz bag of frozen carrots
- 1, 10 oz bag of frozen green beans
- 1, 10 oz bag of frozen peas
- 1, 10 oz bag of frozen corn
- 1 small head of green cabbage, chopped
- 2, 32 oz containers of beef broth
- salt and pepper to taste
Instructions
- Brown the beef with salt in a skillet. Using a slotted spoon, transfer to a crockpot. Leave the remaining fat/liquid from the beef in the skillet.
- Saute the onions, garlic and celery in the skillet for a few minutes until the onion begins to soften. Add to the crockpot with the beef.
- Add all other ingredients to the crockpot except the broth and stir well. Add the broth and give one more stir, then cook on low for 8 hours.