Beef and Veggie Soup
Beef and Veggie soup is a healthy, hearty dish. Eat this one for lunch, dinner or freeze it for later. You won’t be disappointed.
Ingredients
- 1 1/2 lbs. beef roast, cut into 1-inch pieces
- 1 Tbsp. olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup diced carrots
- 4 cups chopped cabbage
- 1 cup green beans
- 2 bell peppers, chopped
- 1 can (28 oz.) diced tomatoes, undrained
- 6 cups low-sodium beef broth
- 2 Tbsp. tomato paste
- 1 bay leaf
- 1/2 tsp. dried thyme
- 1/2 tsp. dried basil
- 1/2 tsp. freshly ground black pepper
- 2 cups sliced zucchini
Instructions
- Season beef with salt and pepper. In a large pot sauté beef in oil until browned. Add onion and garlic over medium heat until slightly softened. Add carrots, cabbage and green beans; cook for 5 minutes. Stir in bell peppers, tomatoes, broth, tomato paste, bay leaf, thyme, basil and pepper. Simmer for 7 to 8 minutes.
- Add in zucchini. Simmer for an additional 5 minutes or until softened. Remove bay leaf before serving.
