Vegetable Beef Soup

Vegetable Beef Soup

4.3 of 5 (144)
member ratings
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


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


    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)


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.)


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 |

Member Ratings For This Recipe

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    25 of 25 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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    16 of 16 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

  • no profile photo

    14 of 15 people found this review helpful
    i like this one! - 12/1/09

  • no profile photo

    13 of 15 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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    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