Garden Vegetable Beef Soup Recipe

Garden Vegetable Beef Soup Recipe
Garden Vegetable Beef Soup Recipe photo by Taste of Home
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Garden Vegetable Beef Soup Recipe

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This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months.—Dawn Donald, Herron, Michigan.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 55 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 55 min.

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 package (10 ounces) julienned carrots
  • 2 celery ribs, chopped
  • 1/4 cup tomato paste
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups shredded cabbage
  • 1 medium zucchini, coarsely chopped
  • 1 medium red potato (about 5 ounces), finely chopped
  • 1/2 cup fresh or frozen cut green beans
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cans (14-1/2 ounces each) reduced-sodium beef broth
  • Grated Parmesan cheese, optional

Directions

In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer.
Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese. Yield: 8 servings (3-1/2 quarts).
Originally published as Garden Vegetable Beef Soup in Healthy Cooking Annual Recipes Annual 2016, p29

Nutritional Facts

1-3/4 cups (calculated without cheese): 207 calories, 7g fat (3g saturated fat), 57mg cholesterol, 621mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 package (10 ounces) julienned carrots
  • 2 celery ribs, chopped
  • 1/4 cup tomato paste
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups shredded cabbage
  • 1 medium zucchini, coarsely chopped
  • 1 medium red potato (about 5 ounces), finely chopped
  • 1/2 cup fresh or frozen cut green beans
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cans (14-1/2 ounces each) reduced-sodium beef broth
  • Grated Parmesan cheese, optional
  1. In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer.
  2. Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese. Yield: 8 servings (3-1/2 quarts).
Originally published as Garden Vegetable Beef Soup in Healthy Cooking Annual Recipes Annual 2016, p29

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