Beefy Vegetable Soup


  • 1 tsp vegetable oil

  • 1 pound beef, cut into half-inch cubes

  • 1 (28-ounce) can crushed tomatoes

  • 28 ounces of water (fill empty tomato can)

  • 2 large carrots, diced (about 1 cup)

  • 2 stalks celery, diced (about 1 cup)

  • 1 onion, chopped (about 1 cup)

  • 2 cloves garlic, minced

  • 3 small red potatoes, diced (about 1/2 pound)

  • 2 tbsp dried parsley

  • 1 cup frozen peas


Heat oil over medium-high heat in large pot and put beef in a single layer to brown quickly. Add all other ingredients except peas. Bring to boil and reduce heat to medium low. Cook for about 1-1/2 to 2 hours on stovetop. Add peas and stir until heated through. Serve hot.

Makes 8, 1-1/2-cup servings

Each serving contains about 147 calories, 15 g protein, 3 g fat, 33 mg cholesterol, 18 g carbohydrates, 4 g fiber, and 422 mg sodium. (For less salt, use low-salt tomatoes.)

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