Beef and Vegetable Soup Recipe

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Beef and Vegetable Soup
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  1. Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 295.91 Kcal (1239 kJ)
Calories from fat 110.03 Kcal
% Daily Value*
Total Fat 12.23g 19%
Cholesterol 42.18mg 14%
Sodium 373.83mg 16%
Potassium 448.17mg 10%
Total Carbs 30.05g 10%
Sugars 1.97g 8%
Dietary Fiber 4.55g 18%
Protein 16.96g 34%
Vitamin C 7.3mg 12%
Vitamin A 0.1mg 4%
Iron 2.2mg 12%
Calcium 49.4mg 5%
Amount Per 100 g
Calories 97.64 Kcal (409 kJ)
Calories from fat 36.31 Kcal
% Daily Value*
Total Fat 4.03g 19%
Cholesterol 13.92mg 14%
Sodium 123.35mg 16%
Potassium 147.88mg 10%
Total Carbs 9.91g 10%
Sugars 0.65g 8%
Dietary Fiber 1.5g 18%
Protein 5.6g 34%
Vitamin C 2.4mg 12%
Iron 0.7mg 12%
Calcium 16.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
  • 8

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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