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This hearty Vegetable Beef Soup is so comforting for cold days or nights! Loaded with vegetables, it’s high in protein and low in fat! Ready in about an hour, it’s perfect for a quick and easy weeknight meal!
This soup is so easy to make, it’s really hard to mess up! 🙂 I like to make a big pot and freeze it in individual servings.
Heat a large pot or dutch oven over medium-high heat, light grease the pot with cooking spray or use a tablespoon of olive oil.
Brown the stew meat. I like to cut the stew meat into even smaller chunks so you don’t need a knife to eat your soup!
Once the beef is browned, add everything else to the pot.
See, I told you it was easy!
I like mine a little chunky but you can add a little more water if you want it more “soupy”.
Give it a good stir and bring to a low boil, then turn to a simmer. Cook for about an hour, stirring it occasionally.
After an hour, your Vegetable Beef Soup is ready to eat!
Now you can serve it immediately with some crusty bread or split it into individual servings for meal prep.
This recipe makes about 10 one cup servings for about 175 calories!
Enjoy!
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Vegetable Beef Soup
- Total Time: 1 hour 10 minutes
- Yield: 10 Servings 1x
Ingredients
- 1 lb Beef Stew Meat, cut into bite size chunks
- 1 Medium Onion, chopped
- 1 Package of Frozen Mixed Vegetables
- 1 Package of Frozen Corn
- 1 Medium Potato, washed and cut into cubes
- 1 28 oz Can of Diced Tomatoes
- 1 can Water (use the Diced Tomato Can)
- 3 Beef Bouillon Cubes
- Salt to Taste
- Pepper to Taste
Instructions
- Heat a large pot over medium-high heat, lightly grease with cooking spray.
- Add Beef Stew Meat to pot, cook until browned.
- Once beef is cooked, add all remaining ingredients.
- Season with salt and pepper to your taste.
- Bring to a boil and then turn to simmer.
- Cook for 1 hour stirring occasionally.
- Enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Appetizer, Main Course, Soup