Hearty Beef Vegetable Soup
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 up with at the end of a cold day.
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.
Notes
This is a meal prep recipe. It makes 10 or more servings, so it's great to use as leftover meals for lunches or dinners and to put in the freezer.
You could purchase a frozen blend of carrots, corn, peas and beans in one bag rather than buying separately- it won’t hurt if you don’t add exactly 10 oz of each.
Feel free to omit any veggies you don’t like and add in other veggies. Black-eyed peas, spinach, kale, zucchini, or garbanzo beans are all delicious additions.