Vegetable Beef Soup Recipe

Name: Vegetable Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried navy beans; 1 tablespoon olive oil; 1/2 pound boneless chuck eye roast, trimmed and cut into 1/2-inch cubes; 1 1/2 cups chopped onion; 1 1/4 cups sliced carrot; 1 cup chopped celery; 4 cups lower-sodium beef broth; 3 cups water; 1/2 cup uncooked pearl barley; 1 teaspoon thyme leaves; 1/4 teaspoon salt; 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained; 4 cups thinly sliced kale; 1 teaspoon balsamic vinegar; 6 teaspoons shredded fresh Parmesan cheese

Servings: persons

1 cup dried navy beans
1 tablespoon olive oil
1/2 pound boneless chuck eye roast, trimmed and cut into 1/2-inch cubes
1 1/2 cups chopped onion
1 1/4 cups sliced carrot
1 cup chopped celery
4 cups lower-sodium beef broth
3 cups water
1/2 cup uncooked pearl barley
1 teaspoon thyme leaves
1/4 teaspoon salt
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
4 cups thinly sliced kale
1 teaspoon balsamic vinegar
6 teaspoons shredded fresh Parmesan cheese

1
["Sort and wash beans. Remove lid from a 6-quart Instant Pot(R). Press [Saute], and use [Adjust] to select ""More"" mode. When the word ""Hot"" appears, swirl in oil. Add beef; cook 3 to 4 minutes or until browned, stirring occasionally. Add onion, carrot, and celery; cook 7 minutes or until vegetables are lightly browned, stirring frequently. Stir in broth and next 5 ingredients (through tomatoes).", "Turn cooker off. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to ""Sealing"" position. Press [Manual]; select ""High Pressure,"" and use [-] or [+] to choose 25 minutes pressure cooking time. When time is up, open the cooker using Natural Pressure Release (page 4).", "Add kale and vinegar, stirring until kale wilts. Ladle soup into 12 bowls; sprinkle with cheese."]

271

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 cup dried navy beans, 1 tablespoon olive oil, 1/2 pound boneless chuck eye roast, trimmed and cut into 1/2-inch cubes, 1 1/2 cups chopped onion, 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

How did you like this recipe?

Frequently Asked Questions