Beef Vegetable Soup

photo by Graham Brown

I know, last week I posted a soup recipe and I’m doing it again today. What can I say, I like soup! And here is another soup that for me is hitting all the right notes: 1) Healthy, 2) Easy to make, 3) will warm you up on a cold day. Note that this recipe utilizes the slow cooker, just like last week’s recipe. So, get your prep down, drop the ingredients in the crock pot, and go take care of your busy life.

One thing I will change on this recipe is that I will drop the potatoes and add greens. I grow Swiss chard and it had become a favorite vegetable of mine to add to salads, soups, or to sauté. It is such an easy and versatile vegetable, packed with fiber and minerals, and yet has a mild flavor. By dropping the potatoes and adding the Swiss chard, I will increase the fiber count and decrease the simple carbohydrate count. Simple carbohydrates (starch, i.e. sugar) is the bane of my diet, and consequently, the bane of my health. I’m sure than many of you also face many of the same challenges health that I do because starch likes to take up residency around our midsections. I’m putting my foot down on starch!

Makes: 4 servings

  • 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces
  • 3 medium carrots, cut into 1/2-inch-thick slices
  • 2 small potatoes, peeled and cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 14-1/2-ounce cans diced tomatoes
  • 1 cup water
  • 1/2 cup loose-pack frozen peas
  • Fresh parsley sprigs (optional)

Nutrition facts per serving: 269 calories, 28g protein, 29g carbohydrate, 4g fat (1g saturated), 4g fiber

For directions on how to put these ingredients together for a delicious soup, please click here and see the rest of the details.