Vegetable Beef Soup
This hearty and flavorful Vegetable Beef Soup can be made with left over roast or prime rib and is ready in about an hour. It is full of veggies and truly a hug in a bowl that will warm your family up on the chilliest of days!
Ingredients
- 1 lb1 lb1 lb Beef Roast, Rib Eye Roast, pre-cooked and cubed in bite sized pieces (see note)
- 1 cup1 cup1 cup Yellow Onion, diced
- 3 pieces3 pieces3 pieces Celery, diced
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 4 cloves4 cloves4 cloves Garlic, minced
- 1 lb1 lb1 lb Potatoes, Baby, small halved and large 1/4rd
- 3 whole3 whole3 whole Carrots, sliced
- 1 cup1 cup1 cup Peas, Frozen
- 32 oz32 oz32 oz Beef Bone Broth, I like Kettle and Fire
- 24 oz24 oz24 oz Tomato Sauce, Use your favorite pasta sauce
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 1 tsp1 tsp1 tsp Thyme, Dried
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat olive oil in a large pot
- Add onion and celery, stirring till onions are translucent
- Add garlic and stir one minute
- Add beef bone broth and carrots and bring to a boil
- Add potatoes and lower heat and simmer 5 minutes
- Add pre-cooked beef cubes and tomatoes sauce and simmer 10 minutes
- Add peas, salt, pepper and thyme and simmer 5 minutes
- Enjoy!
Notes
If not using pre-cooked beef, cut your beef into cubes, season with salt and pepper, cook in heated olive oil until well browned on all sides and move to a plate.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Shellfish Free Soups Sugar Alcohol Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 298 |
Fat: | 13 g |
Carbohydrates: | 26 g |
Protein: | 24 g |
Cholesterol: | 0 g |
Sodium: | 1052 mg |
Fiber: | 6 g |
Sugars: | 9 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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