Garden Fresh Vegetable Beef Soup Soup is the ultimate comfort food for a cold night. This is a great way to get your daily vegetables and even my picky kids loved it! This version of vegetable beef soup uses a tomato-based broth with chunky fresh vegetables and herbs.
Ingredients
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Heat vegetable oil in a large stockpot over medium heat.
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Put flour into a wide, shallow dish. Dredge beef chunks in flour to coat.
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Cook beef in hot oil until completely browned, 3 to 5 minutes. Add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low.
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Cook soup at a simmer, stirring periodically, for about 6 hours.
Per Serving: 205 calories; protein 13.7g; carbohydrates 24g; fat 6.6g; cholesterol 25.8mg; sodium 428.8mg.