From The Recipe Critic
Vegetable Beef Soup
- Time
- 45 min
- Makes
- 6
- Ingredients
- 18
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Ingredients
- 2 tablespoons olive oil
- 1 pound boneless beef chuck, (cut into 1-inch pieces)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 small diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 teaspoons minced garlic
- 1 pound Yukon gold potatoes, (peeled and cut into 1-inch pieces)
- 1 cup frozen peas
- 2 (14-ounce) cans diced tomatoes, (with juices)
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons basil
- 2 teaspoons oregano
- 1 teaspoon thyme
- 1 teaspoon paprika
- salt and pepper to taste, (for serving)
Nutrition · per serving
- Calories
- 299 kcal
- Fat
- 14 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 1413 mg
- Protein
- 21 g
- Trans fat
- 1 g
- Cholesterol
- 52 mg
- Carbohydrate
- 23 g
- Saturated fat
- 5 g
- Unsaturated fat
- 9 g
As published by The Recipe Critic.
The method
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