Tips
Brown the beef for maximum flavor.
Use low-sodium broth to control salt levels.
Add delicate vegetables near the end to prevent overcooking.
Let the soup rest before serving for deeper flavor.
Store leftovers tightly covered in the refrigerator.
Prep Time
15 minutes
Cooking Time
60 minutes
Total Time
1 hour 15 minutes
Nutritional Information (Approximate per serving)
Calories: 320
Protein: 26 g
Sodium: 680 mg
FAQs
Can I freeze vegetable beef soup?
Yes, this soup freezes very well for up to 3 months.
What cut of beef works best?
Chuck roast or stew meat is ideal because it becomes tender when simmered.
Can I use frozen vegetables?
Absolutely. Frozen vegetables are convenient and work perfectly.
How do I thicken the soup?
Mash a few potatoes in the pot or add a cornstarch slurry.
Does this soup get better the next day?
Yes, the flavors deepen overnight, making leftovers even better.
Conclusion
SEE NEXT PAGE
ADVERTISEMENT
