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Chunky Beef and Vegetable Soup

Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. —Billy Hensley, Mount Carmel, Tennessee
  • Total Time
    Prep: 25 min. Cook: 2-3/4 hours
  • Makes
    8 servings (3 quarts)

Ingredients

  • 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
  • 1 teaspoon salt, divided
  • 1 teaspoon salt-free seasoning blend, divided
  • 3/4 teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 4 large carrots, sliced
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 1 cup Burgundy wine or additional reduced-sodium beef broth
  • 4 cups reduced-sodium beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • 4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

Directions

  • Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan.
  • In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer.
  • Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours.
  • Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.
Nutrition Facts
1-1/2 cups: 312 calories, 10g fat (3g saturated fat), 55mg cholesterol, 695mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

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