Vegetable Beef Soup


Warm up this fall with this quick, easy, inexpensive recipe. This hearty vegetable beef soup is loaded with protein and veggies.


This recipe makes about 8- 1 1/2 cup servings. Calories per serving: 313; Carbs per serving: 9g; Fat per serving: 12g; Protein per serving: 40g; Fiber per serving: 3g

Vegetable Beef Soup

Prep Time15 mins
Cook Time30 mins
Course: Main Course, Soup
Servings: 8 1.5 cup servings
Calories: 313kcal

Equipment

  • Stock Pot

Ingredients

  • 3 lbs Lean Ground Beef cooked and drained of fat
  • 1/2 large onion diced
  • 3 large celery stalks sliced
  • 2 large carrots peeled and sliced
  • 4 oz mushrooms sliced
  • 6 oz zucchini sliced and quartered
  • 2 TBS tomato paste
  • 1 15 oz can diced tomatoes or 2 medium fresh tomatoes diced
  • 4 cups Beef bone broth I use Sam's Choice
  • 1/4 cup fresh basil chopped
  • Salt and taste

Instructions

  • In a large pot brown ground beef, when cooked all the way through, drain fat. Salt and pepper to taste.
  • Add diced onion, celery, and carrots to pot, cook covered until vegetables are tender stirring occasionally.
  • Add sliced mushrooms, sliced zucchini cooking for about 2-3 minutes.
  • Stir in tomato paste and diced tomatoes.
  • Add in bone broth.
  • Add chopped basil.
  • Bring to a simmer, let simmer for about 3-5 minutes.
  • Serve alone or with your favorite side salad.

Notes

This recipe makes about 8- 1 1/2 cup servings. Calories per serving: 313; Carbs per serving: 9g; Fat per serving: 12g; Protein per serving:40g; Fiber per serving: 3g

About Author


Tessa Ludwig

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