Taste of Home
Chunky Veggie Beef Soup
TOTAL TIME: Prep: 20 min. Cook: 1 hour 50 min.
YIELD: 9 servings (about 3-1/4 quarts).
This chunky soup is loaded with tender beef stew meat, carrots, potatoes and green beans—and it sure is tasty! A little steak sauce and garlic powder season the broth perfectly. —Jimmy Osmon of Upper Darby, Pennsylvania
Ingredients
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1-1/2 pounds beef stew meat
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1 tablespoon canola oil
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2 cans (14-1/2 ounces each) reduced-sodium beef broth
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1-1/2 cups water
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2 tablespoons reduced-sodium soy sauce
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3 medium potatoes, cubed (about 1 pound)
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3 medium carrots, cubed
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3 celery ribs, chopped
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2 tablespoons Worcestershire sauce
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2 tablespoons steak sauce
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1 tablespoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon dried oregano
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1/8 teaspoon ground nutmeg
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1/8 teaspoon pepper
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2 cups fresh corn or frozen corn
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1-3/4 cups frozen cut green beans
Directions
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1.
In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
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2.
Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
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3.
Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender.
Nutrition Facts
1-1/2 cups: 227 calories, 7g fat (2g saturated fat), 49mg cholesterol, 584mg sodium, 24g carbohydrate (0 sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.
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