This Healthy Vegetable Beef Soup is one of my favorites. It reminds me of my granny!
Healthy Vegetable Beef Soup
1 lb of lean beef stew meat, marinated and cooked. (I have also used ground beef, leftover pork roast or beef roast, sliced up round steak, and leftover meatballs)
46 oz. tomato juice
Seasoning
Marjoram
Basil
Oregano
Two bay leaves (remove before serving, these are not edible)
Three garlic cloves
One onion
Two c. frozen green beans*
Two c. frozen sweet peas*
lima beans, one c.*
One c. corn*
One lb. squash (or zucchini), cut up
One can stewed tomatoes
Two beef bouillon cubes
Three c. water
You can add any vegetable to this, like black-eyed peas. I just don’t care for them.
If I’m not using the crockpot, I put all my vegetables (not the canned tomatoes) in my pot with three c. of water, the garlic, and all the seasoning (not the bay leaves). I also add in the beef bouillon cubes. I cover that and let it cook on low until the vegetables are tender.
Once they are tender, I add the remaining water, the canned tomatoes, bay leaves, meat, and tomato juice. Now, let that simmer until ready to eat.
A healthier version because I did not add any potatoes. I didn’t add potatoes because of the starch in the corn and the lima beans.
*I only use frozen vegetables because they are frozen at their peak times, and no sodium is added. If you use can vegetables (which I have), be sure and drain them and rinse them off). It really won’t taste any different)*
This Healthy Vegetable Beef Soup brings so much comfort, and I often think of my granny when I make it. She was the queen of hearty, flavorful meals, and this one always reminds me of her warm kitchen. The beauty of this soup is that it’s so versatile—you can use whatever leftover meat you have, and the vegetables can be easily swapped depending on what’s in season or what you have on hand. I love using frozen vegetables because they’re packed with nutrients and flavor, and they save me time. The combination of tomato juice and seasonings adds a rich base, and the beef stew meat, whether marinated or just added as is, makes this soup even heartier. Plus, with no potatoes, this recipe is a lighter take on a classic. It’s a perfect meal for chilly days and provides a satisfying, healthy option for the whole family!
Serves about 10
Calories per serving: 220
Fat per serving: 5 g.
