Beef and Veggie Soup


Beef and Veggie soup is a healthy, hearty dish. Eat this one for lunch, dinner or freeze it for later. You won’t be disappointed.

Beef and Veggie Soup
  • 1 1/2 lbs. beef roast, cut into 1-inch pieces
  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup diced carrots
  • 4 cups chopped cabbage
  • 1 cup green beans
  • 2 bell peppers, chopped
  • 1 can (28 oz.) diced tomatoes, undrained
  • 6 cups low-sodium beef broth
  • 2 Tbsp. tomato paste
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • 1/2 tsp. freshly ground black pepper
  • 2 cups sliced zucchini
  1. Season beef with salt and pepper. In a large pot sauté beef in oil until browned. Add onion and garlic over medium heat until slightly softened. Add carrots, cabbage and green beans; cook for 5 minutes. Stir in bell peppers, tomatoes, broth, tomato paste, bay leaf, thyme, basil and pepper. Simmer for 7 to 8 minutes.
  2. Add in zucchini. Simmer for an additional 5 minutes or until softened. Remove bay leaf before serving.


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One Comment

  1. I can’t believe that this soup would be done in about 15 minutes I would think the beef would take longer than that. ? Sounds good but I think it would take longer to cook

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