Easy Vegetable Beef Soup is nutritious and delicious. It can be put together and on the table in a jiffy or cooked all day in a crockpot.
I was at the grocery store one morning stocking up on what I needed for the week. It’s getting cooler and I was craving soup and headed for the soup isle. I tried to decide which variety I liked the most. The problem was since I make most of my own, none of them sounded that great. Time to put some Easy Vegetable Beef soup together!
There has to be a problem when you look at the back of the can and there are 2 to 3 servings in a can! That’s not going to keep me going for very long. And then when you look at the sodium and calories on the label you realize reading labels cause heart attacks too. [Tweet “Easy Vegetable Beef Soup #healthy”]
I decided I was going to have Vegetable Beef soup for lunch. It was going to be delicious and done in a jiffy. Soup doesn’t have to cook all day to be delicious. This soup proves it!
Don’t have time to make it now? Pin it for later!
- 1 lb stew meat
- 2 packages frozen stew vegetables
- 2 quarts beef stock I used one salted and one unsalted
- 2 cloves garlic minced
- 2 tbsp Worcestershire sauce
- Salt and Pepper
- Fresh or dried herbs (I used rosemary thyme, parsley and marjoram
- 2 tbsp olive oil extra virgin
Add olive oil to a pot large enough to hold ingredients, 4 to 5 quart. Salt and pepper stew meat and brown on all sides. Add all remaining ingredients. Cook until ingredients are heated all the way through, or allow to simmer.
Refrigerate any unused portions.
Soup can be cooked in a crockpot.
I could eat this soup every day. It’s delicious and can be changed according to your tastes. You could also just dump everything into a crockpot and cook it while you’re gone or busy with something else. What is your favorite bowl of soup? I have so many and when I put one together I make plenty so I can freeze it for the day that those cravings hit!