Marie Saba

From My Kitchen To Yours

Vegetable Beef Soup

This vegetable beef soup is so great for fall. It’s ready in about 30 minutes, and if you buy pre-chopped veggies, there’s virtually no chopping involved!

Best of all, this soup is so nourishing, with tons of vitamins and fiber in the veggies and a nice serving of iron and protein from the beef. Personally, I like to keep it lower carb and serve it with a spoonful of Parmesan cheese on top. But my kids like it with a pile of wide egg noodles mixed in.

As with all my recipes, I encourage you to get creative! Add some fresh or dried herbs, more garlic or additional veggies like frozen corn or peas. However you dress it up, I hope you enjoy it as much as we do.

Vegetable Beef Soup

Ingredients

1 lb. grass fed ground beef

2 cloves garlic, minced

14.5 ounces chopped celery, carrot and onion (about 1/2 cup each)

24.5 onces tomato puree

4 cups beef broth

1 tablespoon sugar

1 tablespoon Worcestershire sauce

1 bay leaf

10 ounces shredded green cabbage

Salt and pepper to taste

For serving (optional): chopped fresh parsley, grated Parmesan cheese, cooked noodles, warm bread

Instructions

Heat a large Dutch oven over medium-high heat. Add beef and cook, breaking beef into small pieces with a wooden spoon, until browned and cooked through, about 6 minutes. Season with salt and pepper.
Add garlic, carrots, onion and celery. Cook about 5 minutes, stirring occasionally. Add tomato puree, broth, sugar, Worcestershire sauce, bay leaf and 2 cups water. Simmer over medium heat for 15 minutes.
Add cabbage and green beans. Cook 20 minutes more or until veggies are soft. Season with additional salt and pepper as needed. Serve with grated parmesan, chopped parsley and noodles, if desired.

Want to try another simple soup? Try this Easy Lentil Soup!

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