Vegetable Beef Soup Recipe

Name: Vegetable Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pam cooking spray; 2 -3 lbs chuck roast; 6 carrots; 4 potatoes; 1 1/2 cups onions; 1 cup frozen baby lima bean; 1 cup frozen corn; 24 ounces diced tomatoes; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups water

Servings: persons

Pam cooking spray
2 -3 lbs chuck roast
6 carrots
4 potatoes
1 1/2 cups onions
1 cup frozen baby lima bean
1 cup frozen corn
24 ounces diced tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups water

1
Spray deep roaster or stock pot with EVOO.
2
Remove as much fat as possible from chuck roast.
3
Brown chuck roast on both sides and cook on low heat for about two hours.
4
Remove from pot and remove more fat. Press between doubled paper towels to absorb as much fat as possible. Cut into bite-sized pieces.
5
Pour about one cup of water into pot and refrigerate until all fat is congealed. Discard congealed fat and return pot to stove.
6
Add water to pot, bring to low boil and add carrots, onions, and lima beans--cook 10 minutes, then add potatoes, corn, and tomatoes. Cook until potatoes are almost tender. Season to desired taste with salt and pepper.
7
Add a little more water if soup is too thick.
8
Add meat to the pot and finish cooking until potatoes are done.

257

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 11 ingredients. The key ingredients include: Pam cooking spray, 2 -3 lbs chuck roast, 6 carrots, 4 potatoes, and more.

Yes, 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.

Vegetable Beef Soup

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