Beef Vegetable Soup Recipe

Name: Beef Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs top round steaks; 1 lb beef rib; 3 tablespoons vegetable oil; 3 russet potatoes, diced; 1 ½ cups onions, diced; 1 cup celery, diced; 2 cups mushrooms, sliced; 1 cup carrot, sliced; 1 cup brown rice; 5 cups beef broth; 2 bay leaves; 1 teaspoon dried parsley; 1 teaspoon dried thyme; salt; pepper

Servings: persons

2 lbs top round steaks
1 lb beef rib
3 tablespoons vegetable oil
3 russet potatoes, diced
1 ½ cups onions, diced
1 cup celery, diced
2 cups mushrooms, sliced
1 cup carrot, sliced
1 cup brown rice
5 cups beef broth
2 bay leaves
1 teaspoon dried parsley
1 teaspoon dried thyme
salt
pepper

1
Cut round steak and potatoes into 1/2-inch cubes.
2
Heat the oil in the bottom of a large stock pot over medium-high heat.
3
Sear the beef ribs on all sides, then brown steak cubes with the celery and onion.
4
Once the meat is browned, add the remaining ingredients except the rice and bring the soup to a boil.
5
Once boiling, add the rice, stir, and reduce heat so that the soup is simmering.
6
Simmer for 60 minutes and adjust seasonings.
7
**NOTE: Beef broth used was gluten-free and organic (Imagine was the brand) to accommodate my wife's food allergies.

1338

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs top round steaks, 1 lb beef rib, 3 tablespoons vegetable oil, 3 russet potatoes, diced, and more.

Yes, Beef Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Vegetable Soup

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