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: 282; Carbs per serving: 7g; Fat per serving: 9g; Protein per serving: 42g; Fiber per serving: 2g

Vegetable Beef Soup

Tessa Ludwig

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course, Soup

Servings 8 1.5 cup servings

Calories 282 kcal

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.

Nutrition

Serving: 1.5cupsSodium: 571mgCalcium: 48mgVitamin C: 12mgVitamin A: 2760IUSugar: 4gFiber: 2gPotassium: 909mgCholesterol: 105mgCalories: 282kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 4gFat: 9gProtein: 42gCarbohydrates: 7gIron: 5mg

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