Beef and Vegetable Soup

• Meat

  • 1 1/4 lb Steak

• Produce

  • 2 (16 oz. frozen soup mix vegetables, frozen
  • 1 8 oz. potato, medium
  • 2 Carrots
  • 3 stalks Celery
  • 1/2 tsp Garlic powder
  • 1 Onion
  • 1 tbsp Parsley, dried
  • 1 (14.5 oz. can Tomatoes, no-salt added

• Canned Goods

  • 4 cups Beef broth, unsalted

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 3/4 tsp Paprika
  • 1 tsp Salt

• Liquids

  • 4 cups Water

Found on memeinge.com

Description

Ingredients

• 1.25 lb. steak, cut into bite sized pieces
• 1 onion, diced
• 2 carrots, diced
• 3 stalks celery, diced
• 1 medium (about 8 oz.) potato, unpeeled and chopped
• 4 cups unsalted beef broth
• 4 cups water
• 1 (14.5 oz.) can no salt added diced tomatoes
• 2 (16 oz.) frozen soup mix vegetables {like these Pictsweet Vegetables for Soup with Tomatoes}
• 1 TBSP dried parsley
• 1 tsp salt
• ¾ tsp paprika
• ½ tsp garlic powder
• ¼ tsp ground black pepper

Directions

• Heat a large soup pot or Dutch oven over medium-high heat. Add the steak to the pot and cook until browned on all sides. {Drain if desired}.
• Add the onions, carrots, and celery. Sauté for 5 minutes until slightly softened.
• Add the remaining ingredients and stir well. Bring soup to a boil and reduce heat to medium-low. Partially cover pot. Simmer for at least 45 minutes or up to 2 hours, stirring occasionally. Season to taste if needed. Enjoy!

Nutrition