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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 119.6
  • Total Fat: 3.6 g
  • Cholesterol: 37.8 mg
  • Sodium: 379.0 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 15.9 g

View full nutritional breakdown of Vegetable Beef Soup calories by ingredient
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Vegetable Beef Soup

Submitted by: CHEF_MEG
Vegetable Beef Soup

Introduction

Use leftover roast beef to make this quick, hearty, healthy soup. Use leftover roast beef to make this quick, hearty, healthy soup.
Number of Servings: 8

Ingredients

    3 carrots, peeled and chopped
    1 onion, chopped
    4 stalks celery, chopped
    1 (14.5-ounce can) no salt added diced tomatoes
    4 cups low-sodium beef stock
    12 ounces cooked beef sirloin, cubed into 1/2 to 3/4 inch cubes (or 4 servings of Chef Meg's Beef Roast)
    1/2 teaspoon black pepper
    1 tablespoon Thai chili sauce (optional, or to taste)

Tips

Prepare Chef Meg's Beef Roast recipe and use 12 ounces (four servings) of the leftover meat. You could also use one pound raw beef; sear it before cooking the veggies, then set aside and add to the pot along with the stock and tomatoes.

Try adding 3/4 cup of cooked barley to the soup during the last five minutes of cooking for a fiber boost. (Calories not included.)


Directions

Coat a large, heavy saucepan with nonstick cooking spray. Set over medium heat.
When the pan is hot, add the carrots and onions. Cook for about 2 minutes. Add the celery to the pan; continue another 3 minutes.
Add the tomatoes and the stock. Turn the heat to high, bring to a boil and then reduce heat to low.
Simmer the soup for 15 minutes. Add the beef, pepper, and Thai hot sauce, and cook for three minutes.
Remove from heat and serve immediately.

Makes 8 one cup servings.





TAGS:  Beef/Pork |

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Member Ratings For This Recipe


  • Incredible!
    24 of 24 people found this review helpful
    Really good - I added some left over steamed cabbage along with the barley - delicious - 1/22/10

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  • Incredible!
    15 of 15 people found this review helpful
    This was great!!!! We added a sprinkle of parmesan cheese and it went over the top. I started it, ran to the gym and came back to a fabulous smelling house and wonderful dinner. - 3/8/10

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  • 13 of 14 people found this review helpful
    i like this one! - 12/1/09

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  • 12 of 12 people found this review helpful
    I really enjoy vegetable soup, so I had to try this dearly delicious recipe ! It was oustanding and excellant. - 1/1/10

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  • 11 of 13 people found this review helpful
    good soup, but can also be looked at as a base for adding to. I almost always add the barley, but sometimes noodles or some type of root vegetable, the possibilities are endless.
    Good Eating! - 4/3/10

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  • Incredible!
    8 of 9 people found this review helpful
    Mexican hot chili instead of Thai and it is delicious, an of course the barley, we love barley. Can even use turkey instead of beef and chicken or veggie broth. - 1/23/10

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  • Very Good
    7 of 7 people found this review helpful
    This was really good. I sort off went off the deep end with the Thai Chili Sauce...didn't measure just squeezed and probably wound up with 2-3 Tbsp in the soup. We cooled is a bit with some fat free sour cream. Very good. - 5/17/10

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  • Incredible!
    6 of 6 people found this review helpful
    Delicious! Great wintertime soup! - 2/28/10

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  • Incredible!
    5 of 5 people found this review helpful
    Easy to make and very good - 10/6/10

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  • Good
    5 of 5 people found this review helpful
    Old family recipe here... we add some parsnips to it, and some barley for extra fiber... - 10/6/10

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  • Incredible!
    4 of 6 people found this review helpful
    GREAT!!! - 1/18/10

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  • 4 of 12 people found this review helpful
    We are soup eaters and will definitely try this one.
    I like the idea of the Thai Chili seasoning to kick it up some. - 1/18/10

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  • 3 of 3 people found this review helpful
    It was a great use of left over pot roast - 3/1/10

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  • Incredible!
    3 of 4 people found this review helpful
    yum - 2/21/10

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  • 3 of 3 people found this review helpful
    great. made tonight - 2/16/10

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  • 3 of 3 people found this review helpful
    Wonderful Recipe! - 2/16/10

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  • 3 of 8 people found this review helpful
    I will make this today. Using hot sauce (don't have Thai, will use Mexican) seems like a great idea. - 2/16/10

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  • Incredible!
    3 of 4 people found this review helpful
    Wonderful! - 2/16/10

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  • Incredible!
    3 of 4 people found this review helpful
    I loved this soup and so did my husband - 1/21/10

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  • 3 of 10 people found this review helpful
    this sounds like a good and hearty soup--i like this - 1/18/10

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  • Incredible!
    3 of 4 people found this review helpful
    Great - 1/17/10

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  • 3 of 3 people found this review helpful
    this soup is great - 1/6/10

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  • 2 of 3 people found this review helpful
    I just made a tough roast last night...maybe this recipe will help - 3/29/11

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  • Incredible!
    2 of 2 people found this review helpful
    Was Great. The only changes I made were to eliminate the onion and add red and green peppers. Also added a bit of brown rice for bulk. My hubby loves it. - 10/6/10

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  • 2 of 4 people found this review helpful
    Definitely enjoy soups during the winter and I just recently added Thai chili sauce to my kitchen supplies. Recipe sounds great! - 10/6/10

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