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Before you jump to Beef and Vegetable Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is today a good deal more popular than in the past and rightfully so. Poor diet is a leading factor in diseases such as heart disease and hypertension which can place a drain on the economy. There are more and more campaigns to try to get people to adopt a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that many people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, however, merely making some minor changes can positively affect daily eating habits.
You can make similar modifications with the oils that you use to cook your food. Olive oil is a monounsaturated fat which can help to lower bad cholesterol. It also has vitamin E which is great for your skin, among other things. If you currently eat a lot of fresh fruits and vegetables, you may want to think about where you’re getting them and if it’s the best source. If you decide to eat organic foods, you can avoid the problem of eating crops that may have been sprayed with deadly pesticides. Finding a local supplier of fresh fruits and veggies will give you the option of eating foods that still contain most of the nutrients which are typically lost when produce has been kept in storage before selling it.
Evidently, it’s not difficult to begin integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to beef and vegetable soup recipe. To cook beef and vegetable soup you only need 12 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Beef and Vegetable Soup:
- Prepare 1 T oil
- Prepare 12 oz boneless chuck steak, trimmed and chopped
- Prepare 1 yellow onion, finely chopped
- Prepare 2 cloves garlic, minced
- Use 1 carrot, halved and sliced
- Take 2 stalks celery, thinly sliced
- Prepare 14.5 oz can diced tomatoes
- You need 2 c low-sodium vegetable or beef stock
- Provide 1 bay leaf
- Prepare 1 zucchini, halved and sliced
- Provide 1 c cabbage, shredded
- Prepare 2 T chopped fresh parsley
Instructions to make Beef and Vegetable Soup:
- In large skillet, heat 2 tsp of oil. Brown beef then transfer to plate.
- In large pot, heat 2 tsp oil. Cook onion and garlic until tender.
- Add carrot and celery to the pot. Add in beef, tomatoes, stock, bay leaf and 2 cups water. Bring to boil, reduce heat and simmer 1 hour or until beef and veggies are tender. Add more water if soup is to thick.
- Stir in zucchini and cabbage and cook 5 min. until tender. Discard bay leaf. Sprinkle with parsley and serve.
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Loved it because I used this as a"sample" and created my own. Place the ground beef, onion, and garlic into a skillet over medium heat. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Just before serving, add fresh parsley to pot.
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