Ingredients
- 1 can Beef 24 ounces, undrained
- 4 Carrots Medium, chopped
- 4 stalks Celery Chopped
- 1 Onion Chopped
- 4 Potatoes Peeled and cut into 1-inch cubes
- 1 can Tomato Sauce 15 ounces, low-sodium
- 1 can Crushed Tomatoes 15 ounces
- 1 can Peas Optional; undrained
- 1 can Corn Optional; drained and rinsed
- 1 can Green Beans Optional; drained and rinsed
- Ground Black Pepper To taste
- ⅛ teaspoon Thyme
- 1 Bay Leaf
- ¼ cup Water If needed
Equipment
- Stovetop
- Stock Pot with Lid
Instructions
- Add canned beef to a stock pot over medium heat. Cook and shred the beef until warmed.
- Stir carrots, celery, and onion into the beef; cook until the vegetables start to soften, about 5 minutes (you may add a tablespoon of cooking oil if the mixture is too dry).
- Add potatoes, tomato sauce, crushed tomatoes, peas, corn, and green beans to the pot and season with black pepper. Add the thyme and bay leaf. Add the ¼ cup of water if needed.
- Bring the soup to a simmer, place a lid on the pot, and cook, stirring occasionally and adding additional water if needed, until potatoes are tender, about 20-30 minutes.
Nutrition
Nutrition Facts
Beef and Vegetable Soup
Amount per Serving
Calories
308
Calories from Fat 18
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
1
mg
0
%
Sodium
693
mg
30
%
Potassium
1731
mg
49
%
Carbohydrates
67
g
22
%
Fiber
14
g
58
%
Sugar
19
g
21
%
Protein
12
g
24
%
Vitamin A
8438
IU
169
%
Vitamin C
77
mg
93
%
Calcium
116
mg
12
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bay Leaf, Bay Leaves, Beef, Canned Beef, Carrot, Carrots, Celery, Corn, Crushed Tomatoes, Green Beans, Ground Black Pepper, Onion, Onions, Peas, Potato, Potatoes, Thyme, Tomato, Tomato Sauce, Tomatoes