Veggie Beef Soup
Hearty Veggie Beef Soup
Today, In Jamie’s Kitchen, I’m excited to share with you one of my all-time favorite soup recipes: Veggie Beef Soup. This soup is not only hearty and delicious but also incredibly easy to make and low-calorie. The key ingredient in this recipe is Beef Milanesa, which adds a rich, meaty flavor to the soup. However, if you can’t find Beef Milanesa, you can easily substitute it with thin-sliced sirloin.
Frozen vegetables work best
For the veggies, any frozen mixed vegetables will do, but personally, I find that Pictsweet Vegetables for Soup work best. They hold their shape well and add a nice variety of flavors and textures. Using frozen vegetables really cuts down on the prep time for this recipe since you can just dump the bag directly into the soup. The seasonings for this soup are simple yet flavorful, including salt, pepper, garlic, Italian seasoning, and oregano. I prefer to use reduced-sodium beef broth to control the saltiness, but feel free to adjust according to your taste.
Ingredients for Veggie Beef Soup
- 1.5 lbs Beef Milanesa
- 2 cartons (8 cups total) of reduced-sodium beef broth
- 28 oz bag of frozen mixed vegetables for soup (I like Pictsweet Farms brand)
- 1 TBSP olive oil
- 1 TBSP minced garlic
- Salt & pepper to taste
- 1 TBSP Italian Seasoning
- 1 tsp oregano
Instructions
- Heat olive oil in a Dutch oven or large pot over medium heat.
- Cut beef into small cubes.
- Add the beef to the pot and season with salt & pepper. Add garlic.
- Cook until no longer pink. Drain.
- Add the beef broth, Italian seasoning, oregano, and frozen vegetables.
- Turn the heat to medium-high and bring to a low boil.
- Reduce heat to low, cover, and simmer for at least 20 minutes.
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Reheats well
One of the great things about this Veggie Beef Soup is that it reheats well, making it perfect for lunch the next day or an easy meal prep idea. I love serving this soup with a side of grilled cheese for a classic and comforting meal. It’s a dish that always brings warmth and comfort to the table, and I hope it becomes a favorite in your home too!
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Veggie Beef Soup
Ingredients
- 1.5 lbs Beef Milanesa
- 2 cartons reduced-sodium beef broth (8 cups total)
- 28 oz bag of frozen mixed vegetables for soup I like Pictsweet Farms brand
- 1 TBSP olive oil
- 1 TBSP minced garlic
- Salt & pepper to taste
- 1 TBSP Italian Seasoning
- 1 tsp oregano
Instructions
- Heat olive oil in a Dutch oven or large pot over medium heat.
- Cut beef into small cubes.
- Add the beef to the pot and season with salt & pepper. Add garlic.
- Cook until no longer pink. Drain.
- Add the beef broth, Italian seasoning, oregano, and frozen vegetables.
- Turn the heat to medium-high and bring to a low boil.
- Reduce heat to low, cover, and simmer for at least 20 minutes.
Video
@injamieskitchen Veggie Beef Soup is a favorite in our house. It’s easy to make, warm, filling, and healthy. I ordered the thin steak, 2 cartons of low-sodium beef broth and 1 bag of the Pictsweet vegetables for soup. Despite getting the Great Value mixed veggies this still turned out pretty good. #veggiebeefsoup #homemadesouprecipe #easydinner #healthysouprecipes
♬ original sound – In Jamie’s Kitchen
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