Vegetable Beef Soup
Ingredients
-
2
tablespoons
olive oil
-
1½
pounds
sirloin steak or beef stew meat, cut into 1" cubes
-
1
large
onion, chopped
-
3
cloves
garlic, minced
-
1
cup
diced carrots
-
1
cup
diced celery
-
1
pound
potatoes, diced (Yukon Gold preferred)
-
8
cups
beef stock
-
2
bay leaves
-
1
28 oz. can
diced tomatoes, with juice
-
1
tablespoon
Worcestershire sauce
-
1
tablespoon
Italian seasoning
-
1
teaspoon
salt
-
½
teaspoon
freshly-ground black pepper
-
optional
chopped fresh parsley (for garnish)
Instructions
- Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat, then brown half the steak and set aside.
- Brown the remaining steak, then reduce heat to medium-low and add the remaining tablespoon of oil.
- Add the onion and cook for about 5 minutes, then add garlic, carrots, celery, and potatoes, sautéing for another 3 minutes.
- Add the remaining ingredients along with the cooked steak, stir to combine, and bring to a boil.
- Reduce heat, cover, and simmer for 20-30 minutes until the steak and vegetables are tender.
- Remove bay leaves before serving and garnish with parsley if desired.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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