Beef Vegetable Soup

Description:

This classic, hearty beef vegetable soup is loaded with tender chunks of beef, wholesome vegetables, and a rich, savory broth. Perfect for chilly nights, meal prep, or a nourishing family dinner — comforting, filling, and packed with flavor in every spoonful.

📝 Ingredients (Serves 6):

• 1 lb lean beef stew meat (sirloin or chuck), cubed

• 1 tablespoon olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 carrots, sliced

• 2 celery stalks, chopped

• 2 medium potatoes, diced

• 1 cup green beans, cut

• 1 cup corn (fresh, frozen, or canned)

• 1 (14.5 oz) can diced tomatoes

• 6 cups low-sodium beef broth

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning

• 1 bay leaf

👩‍🍳 Instructions:

1. Brown beef:
   Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides (4–5 minutes). Remove and set aside.

2. Sauté aromatics:
   In same pot, sauté onion, garlic, carrots, and celery for 3–4 minutes until fragrant.

3. Build soup:
   Return beef to pot. Add potatoes, green beans, corn, tomatoes, broth, salt, pepper, Italian seasoning, and bay leaf.

4. Simmer:
   Bring to boil, reduce heat, cover, and simmer 40–50 minutes, until beef is tender.

5. Finish:
   Remove bay leaf. Taste and adjust seasoning before serving.

⭐ Recipe Notes:

• Chuck roast gives best flavor and tenderness.

• Soup thickens naturally as potatoes cook.

• Freezes beautifully for up to 3 months.

💡 Tips:

• Cut vegetables evenly for uniform cooking.

• Add peas or cabbage in last 10 minutes for variety.

• Use tomato paste (1 tbsp) for richer broth.

• Serve with crusty bread or crackers.

🥗 WW (Weight Watchers) Points (Per Serving):

• WW Blue/Purple: ~3–4 points

• WW Green: ~5 points

👉 Lower Points Tip: Use extra-lean beef and skip oil — reduces to 2–3 points per serving.

🍽️ Serving Ideas:

• With garlic toast

• With side salad

• With cornbread