Chuckwagon Beef-Vegetable Soup

Recipe

Soup, Chili & Stew
Chuckwagon Beef-Vegetable Soup

Primary Media

User Rating

4.68 out of 5 stars
Rate it:
22 ratings

Recipe Data

8
Servings
5min
Prep
1hr30min
Total

Recipe Wellness Badges

Author

Save Options

Description

Nothing goes together better than meat and potatoes. Get all of your favorite flavors in this hearty soup.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
1 lbs.boneless beef chuck roast, cut into 3/4-inch cubes
2 tbsp.Gustare Vita olive oil, divided
1 c.Hy-Vee Short Cuts chopped white onions
2 stalk(s)celery, sliced
2 clove(s)garlic, minced
5 c.Hy-Vee no-salt-added beef broth
1(14.5-oz.) can Hy-Vee no-salt-added diced tomatoes, undrained
2 tbsp.Hy-Vee tomato paste
1 tsp.Hy-Vee dried oregano leaves
½ tsp.Hy-Vee dried thyme
¼ tsp.Hy-Vee ground black pepper
1Hy-Vee dried bay leaf
2 c.Yukon gold potatoes, chopped
1(12-oz.) pkg. Hy-Vee That's Smart! frozen mixed vegetables
Hy-Vee cracked black pepper, for garnish
Fresh parsley, chopped, for garnish
Hy-Vee Bakery whole wheat rolls, for serving

Things To Grab

  • Paper towels
  • 3-to-4-quart saucepan or stockpot with lid
  • Medium bowl
  • Slotted spoon

Directions

  1. Pat beef dry with paper towels. Heat 1 tablespoon oil over medium-high heat in a 3-to-4-quart saucepan or stockpot. Add beef. Cook for 5 to 7 minutes or until beef is browned, stirring occasionally. Transfer meat to a bowl using a slotted spoon.

  2. Heat remaining 1 tablespoon oil in saucepan. Add onions, celery, and garlic. Cook over medium heat for 3 to 4 minutes or until nearly tender, stirring occasionally. Return beef to saucepan. Stir in broth, tomatoes, tomato paste, oregano, salt, thyme, ground pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes or until beef is tender.

  3. Add potatoes. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Add frozen vegetables; simmer 10 minutes more or until vegetables are tender.

  4. Discard bay leaf. Ladle soup into bowls. Garnish with cracked pepper and parsley, if desired. Serve with rolls, if desired.

Nutrition facts

Servings

190 Calories per serving

Amounts Per Serving

  • Total Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 260mg
  • Total Carbohydrates: 19g
  • Protein: 15g

Daily Values

0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%

Recipe Source:

Balance January 2019