Vegetable Beef Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
3 carrots, peeled and chopped1 onion, chopped4 stalks celery, chopped1 (14.5-ounce can) no salt added diced tomatoes4 cups low-sodium beef stock12 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 pepper1 tablespoon Thai chili sauce (optional, or to taste)
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.

Servings Per Recipe: 8
Nutritional Info 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

Member Reviews
  • LSIG14
    Really good - I added some left over steamed cabbage along with the barley - delicious - 1/22/10
  • SHANNA1144
    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
    i like this one! - 12/1/09
  • POOH152
    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
    I really enjoy vegetable soup, so I had to try this dearly delicious recipe ! It was oustanding and excellant. - 1/1/10
    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
    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
  • SWAN47
    Delicious! Great wintertime soup! - 2/28/10
    Easy to make and very good - 10/6/10
    Old family recipe here... we add some parsnips to it, and some barley for extra fiber... - 10/6/10
    GREAT!!! - 1/18/10
  • SUNNY332
    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
  • DODIE51
    It was a great use of left over pot roast - 3/1/10
    yum - 2/21/10
  • BRATS4
    great. made tonight - 2/16/10
    Wonderful Recipe! - 2/16/10
    I will make this today. Using hot sauce (don't have Thai, will use Mexican) seems like a great idea. - 2/16/10
    Wonderful! - 2/16/10
    I loved this soup and so did my husband - 1/21/10
  • BABE741
    this sounds like a good and hearty soup--i like this - 1/18/10
  • ROXIE1226
    Great - 1/17/10
    this soup is great - 1/6/10
  • CHAS1949
    I just made a tough roast last night...maybe this recipe will help - 3/29/11
  • NANCYMT6151
    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
    Definitely enjoy soups during the winter and I just recently added Thai chili sauce to my kitchen supplies. Recipe sounds great! - 10/6/10