Michelle Rogers Healthy Living

Fitness and healthy living over 40

You are here: Home / Health / Diet & Nutrition / Come home to hearty, healthy vegetable beef soup

Come home to hearty, healthy vegetable beef soup

By

 

Vegetable Beef Soup Recipe from MichelleRogers.fit

Is there anything better on a cold winter day than coming home to a piping hot bowl of delicious homemade soup?

Vegetable beef soup is one of my favorite things to make, especially on a weekend afternoon, when I’ll often do this while watching a game on TV. And one of the best parts is, a big pot of soup made on Sunday will give our busy family several meals for the week. Pair it with a biscuit or muffin, or a grilled sandwich, for a quick, nutritious weeknight dinner.

Vegetable Beef Soup Recipe from MichelleRogers.fit

Organic bamboo cutting board set, better for knives. Click to shop.
Organic bamboo cutting board set, better for knives. Click to shop.

Ingredients:

  • 1/2 onion, chopped
  • 1/4 head of cabbage, chopped
  • 2 carrots, sliced
  • 2 stalks of celery, chopped
  • 2 cloves of garlic, finely chopped
  • (1) 28 oz. can or crushed tomatoes
  • (1) 32 oz. box of beef stock
  • (2) 16 oz. packages of frozen mixed vegetables
  • 1 tsp. dried thyme
  • 1 tsp. dried basil
  • 1 lb. stew beef/sirloin, cut into small pieces
  • Grapeseed oil
  • Water
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tablespoons fresh parsley, finely chopped
Be sure to use a good quality, heavy pot, such as this highly-rated one available on Amazon. Click to view.
Be sure to use a good quality, heavy pot, such as this highly-rated one available on Amazon. Click to shop.

Directions:

  • Heat about 2 tablespoons of oil in a 6-8 quart pot, on high heat.
  • After oil is hot, brown beef on all sides. Remove from pot and set aside.
  • Do not drain pot. Add a little more oil if needed; then add onions, carrots and celery, and sautee until onion starts to brown. Remove from pot and set aside with the beef.
  • Add more oil if needed, and add cabbage to the pot. Sautee until limp. Add garlic, continuing to sautee for a few minutes.
  • Add the beef, onions, carrots and celery back to the pot.
  • Add the salt, pepper, thyme, basil, tomatoes, beef stock and frozen vegetables.
  • Add water, enough to cover all ingredients by 1″ to 1.5″.
  • Season to taste with more salt and pepper, if needed.
  • Bring to a boil, then reduce heat to low. Cover and simmer 2 hours, stirring occasionally.
  • After it’s done cooking, add parsley; stir.

Alternate methods: If using a pressure cooker, cook 40 minutes. If using a slow cooker, cook 6-8 hours.

Enjoy!

Vegetable Beef Soup Recipe from MichelleRogers.fit

Recipe by Keith Rogers

© Michelle Rogers, Inc.

This post contains Amazon affiliate links.

GET A FREE E-BOOK!

Fill out to receive my NEW eBook, “6 Secrets to Winning at Exercise (Even if You’ve Always Failed!). You’ll get the EXACT strategies I used to drop the weight over age 40 after decades of failure!




 

Comments

  12. Nothing beats a cold winter day like a bowl of vegetable beef stew. We bought a half of a cow and the roasts that come from it are perfect for vegetable beef stew. I have a recipe I have created for it, but I might give yours a shot. Thanks for sharing.