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Vegetable Beef Soup

Warm up with this hearty bowl of Vegetable Beef Soup packed with potatoes, carrots and tender beef.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 149kcal
Author Liz Della Croce

Ingredients

  • 1 pound beef stew meat or sirloin cut in 1 inch cubes
  • 1 teaspoon salt divided
  • ½ teaspoon pepper
  • 1 large onion diced
  • 2 carrots diced
  • 3 celery stalks diced
  • 3 cloves garlic minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon all-purpose steak seasoning
  • 2 russet potatoes peeled and cubed
  • 32 ounces beef broth low sodium
  • 32 ounces V8 juice or tomato juice
  • 2 cups frozen mixed vegetables
  • fresh parsley garnish
  • ½ cup cooked barley (hull-less or regular) Optional
US Measurements - Convert to Metric

Instructions

  • Heat a large soup pot over medium-high heat. Spray with non-stick cooking spray or a little oil if you're not using a non-stick pan.
  • Sprinkle beef with half of the salt and pepper then add to hot pan. Sear beef on both sides, about 1-2 minutes per side, until nicely browned. Remove from pan with a slotted spoon and set aside.
  • Add diced onion, carrots, celery and garlic to the pan along with the remaining salt and pepper. Sauté until veggies soften, 6-8 minutes, stirring frequently. Stir in Worcestershire, thyme, steak seasoning and potato cubes. Cook for 1-2 more minutes, stirring occasionally.
  • Pour beef broth and V8 into the pan along with reserved beef cubes then bring to a boil. Stir in frozen vegetables then bring back to a boil.
  • Cover pot with a lid then reduce heat to low and simmer for 30 minutes before serving with fresh parsley. Add optional barley in.

Nutrition

Serving: 1cup | Calories: 149kcal | Carbohydrates: 18.2g | Protein: 15.4g | Fat: 2.2g | Saturated Fat: 1g | Polyunsaturated Fat: 1.2g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 930mg | Fiber: 2.7g | Sugar: 5.1g