Beef and Veggie Soup

Beef and Veggie Soup

One time when I went down to New Orleans to visit my parents, my dad made this epic beef and veggie soup. His was really simple – basically everything thrown in the pot and boiled/cooked down. It was brothy and tasty and I craved it when I got back home. But me being me, I had to make a beef and veggie soup with a little more pizazz.

See the instagram post here

Beef and Veggie Soup for All

I particularly like making this beef and veggie soup after a big trip. All the vegetables just really feel necessary after travel, and the beef adds the perfect protein to the mix.

As always, I use Solid Starts to double check foods against my baby’s age for introduction.

What you’ll need for this Beef and Veggie Soup

  • Large dutch oven or stove top pot
  • Cutting board to chop your veggies

Ingredients Needed:

  • Stew beef, sliced thin
  • Sweet onion
  • Bell pepper
  • Zucchini
  • Garlic cloves
  • Sweet potato
  • Russet potato
  • Small bag of frozen “mixed vegetables”
  • Crushed tomatoes in a can
  • Low sodium vegetable broth
  • Water
  • Italian Seasoning
  • Salt
  • Green cabbage
  • Any beans you desire

How to make this soup

Step 1:

Heat a big soup pot to medium heat and add a little olive oil. Brown the stew beef in batches and set aside on a plate.

Step 2:

Dice the veggies.

Add in the onion and bell pepper and cook a couple minutes until soft. Add in the zucchini and garlic and cook another minute or two.

Step 3:

Stir in everything else, bring to a low boil and then reduce to simmer. Add the meat back in. Simmer for at least an hour. I did 2 and it turned out even better!

Storage

To save for later: cool soup entirely and store in an airtight container in the fridge for up to 4 days.

Other Great Soup Options:

Beef and Veggie Soup

Course: Dinner, Main Course, Soup
Keyword: Dinner, Soup
Servings: 6

Ingredients

  • 1 lb stew beef
  • 1 sweet onion diced
  • 1 bell pepper diced
  • 1 zucchini diced
  • 3 garlic cloves minced
  • 1 medium sweet potato peeled and diced
  • 1 russet potato peeled and diced
  • 1 small bag frozen mixed vegetables
  • 28 oz can crushed tomatoes
  • 32 oz low sodium vegetable broth
  • 2 cups water
  • 1 tbsp italian seasoning
  • 1/2 head green cabbage sliced or diced
  • 1-2 cans beans any you like, optional
  • salt to taste

Instructions

  • Heat a big soup pot to medium heat and add a little olive oil. Brown the stew beef in batches and set aside on a plate
  • Add in the onion and bell pepper and cook a couple minutes until soft. Add in the zucchini and garlic and cook another minute or two
  • Stir in everything else, bring to a low boil and then reduce to simmer.
  • Add the meat back in. Simmer for at least an hour. I did 2 and it turned out even better!
  • Salt to taste. Remove baby's portion if needed before salting. Enjoy!
Share


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating