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:

• Lentil Veggie Soup
• Classic Chicken Noodle Soup

Print Recipe

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!