Dutch Oven Vegetable Beef Soup Recipe

Name: Dutch Oven Vegetable Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/2 pounds beef top sirloin, cut into bite-sized pieces; 3 ribs celery, chopped; 1 small onion, chopped; 4 cups water; 2 (14 ounce) cans beef broth; 1 (14 ounce) can petite diced tomatoes; 1 (14 ounce) can diced tomatoes; 2 potatoes, cut into bite-sized pieces; 10 baby carrots, chopped; 2 teaspoons garlic powder; 2 small bay leaves; 1 cup frozen corn; 1 cup frozen green beans; 2 teaspoons hot pepper sauce (such as Tabasco(R))

Servings: persons

1 tablespoon olive oil
1 1/2 pounds beef top sirloin, cut into bite-sized pieces
3 ribs celery, chopped
1 small onion, chopped
4 cups water
2 (14 ounce) cans beef broth
1 (14 ounce) can petite diced tomatoes
1 (14 ounce) can diced tomatoes
2 potatoes, cut into bite-sized pieces
10 baby carrots, chopped
2 teaspoons garlic powder
2 small bay leaves
1 cup frozen corn
1 cup frozen green beans
2 teaspoons hot pepper sauce (such as Tabasco(R))

1
Heat olive oil in a large Dutch over over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes. Remove browned beef with a slotted spoon to a plate, retaining beef drippings in the Dutch oven.
2
Saute celery and onion in the beef drippings until tender, about 5 minutes. Return beef to the Dutch oven; add water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves.
3
Place a cover on the Dutch oven, bring the mixture to a boil, reduce heat to low, remove cover from the pot, and simmer the mixture until thick, about 45 minutes.
4
Stir frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. Place cover on the pot and cook at a simmer until the corn and green beans are just cooked through, about 30 minutes.

704

kcal

Calories

Fat

Carbs

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: 1 tablespoon olive oil, 1 1/2 pounds beef top sirloin, cut into bite-sized pieces, 3 ribs celery, chopped, 1 small onion, chopped, and more.

Yes, Dutch Oven Vegetable Beef 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.

Dutch Oven Vegetable Beef Soup

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