Vegetable Beef Soup

Beef up your comfort food game with this easy vegetable beef soup recipe, but the secret ingredient is what makes it truly special!

hearty vegetable beef soup

Craving a warm, comforting hug in a bowl?

Forget everything you thought you knew about vegetable beef soup, because this recipe is about to become your new obsession.

One simple secret ingredient elevates this classic to a flavor explosion you won't believe.

[DIRECTIONS]:

Ingredients

cooking ingredients and instructions

Okay, let's gather what you'll need to make this awesome Vegetable Beef Soup. First, you'll measure out those spices; get 2 tbsp of curry powder – mild or hot to kick it up a notch!

Next, find 1 tsp each of allspice and nutmeg powder. If you've got fresh nutmeg, ½ tsp grated works too. Smoked paprika comes in at 1 ½ tsp, but sweet works too, no sweat.

Thyme brings 2 tsp, dried leaves, or 3 tsp fresh. Don't forget, 1 tsp of cumin and ¾ tsp of cayenne—adjust it if you're sensitive to heat or feeling bold! Finally, a teaspoon of pepper finishes it off – white or black, your call! The flavor profile benefits greatly from incorporating fresh or dried herbs, a common element in a hearty beef and lentil soup.

We're setting up a flavor party for the soup!

Instructions

data training until october

Now that we've got our spices prepped and ready to go, let's jump into how you'll actually bring this deliciousness to life!

First, heat your oil in a large pot over medium-high. Toss in the garlic and onion, and let them sizzle for about two minutes. Then, stir in the cayenne pepper and cook until the onion is translucent.

Next, it's spice time! Add your spice mix and stir constantly for one to two minutes—until it's fragrant and a little wet. If it looks too dry (uh-oh!), add a splash of water to mirror the wet beef broth for a richer consistency.

Now comes the capsicum and zucchini—give them a minute in the pot! Time to add tomato, broth, potato, and cauliflower. Mix well, bring to a simmer, cover, and lower the heat to medium.

Simmer for 15 minutes. Remove the lid, then simmer until the sauce is slightly thick!

Add peas, stir and cook for 2 minutes. Add coriander and spinach and stir gently until spinach is wilted then season with salt and pepper.

Serve over rice.

Recipe Notes

cooking instructions and tips

One can easily swap out these veggies for whatever you've got or prefer; just remember to keep the volume about the same—around 7 to 8 cups total. After they're cooked, the size really shrinks, so don't be surprised!

I use Clive's of India Curry Powder, but any curry powder works! Mild or hot—it's totally up to you.

Want even MORE veggies? Me too! Throw in some spinach—it wilts down to practically nothing! You can sub in English spinach, silverbeet, kale, or even cabbage if that's what you're feeling.

This recipe is like a low-carb remix of my Chickpea and Potato Curry. People LOVE it!

Leftovers? Lucky you! It keeps in the fridge for about 5 days. And freezing it? Works 100% perfectly! Just thaw it out, then warm it back up. Boom!

Nutrition Information

nutrition data overview provided

If you are watching what you eat, let's plunge into the good stuff—the nutrition facts; I'm basing my numbers on about 1 1/2 cups of curry, assuming this recipe serves six. You're looking at roughly 259 calories per serving. Not bad, right?

Carbohydrates clock in around 42 grams, while protein is at 7.9 grams. Fat? About 8.8 grams—mostly the good kind, don't worry! Sodium's a bit high at 844 mg, so maybe go easy on extra salt. But potassium—a whopping 1118 mg—is there to help you on those high-sodium issues!

Fiber is amazing—10 grams keep things, *ahem*, moving. As for sugar, it sits at 17 grams. So, grab a spoon, dig in, and enjoy!

  • Calories: 259
  • Carbohydrates: 42g
  • Protein: 7.9g
  • Fiber: 10g

Short Recipe Version

Vegetable Beef Soup

Prep Time: 20 minutes

Cook Time: 2 hours

Servings: 6

Ingredients:

  • 1 lb beef stew meat
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups beef broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • 1 cup potatoes, cubed
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions:

  1. Brown beef in olive oil in a large pot.
  2. Add onion, carrots, and celery; cook until softened.
  3. Stir in garlic, cook for 1 minute.
  4. Pour in beef broth and diced tomatoes.
  5. Add corn, green beans, potatoes, thyme, and oregano.
  6. Bring to a boil, then reduce heat and simmer for 2 hours, or until beef is tender.
  7. Season with salt and pepper to taste.

Nutrition (Estimated Per Serving):

  • Calories: 280
  • Protein: 25g
  • Fat: 12g
  • Carbohydrates: 20g