I’ve been posting several soups and stews because I find myself cooking these warm, one-pot dishes this time of the year. They are are easy, nutrient-packed, and just what you want on a cold winter day. Don’t be discouraged by the lengthy list of ingredients. When I make vegetable soup, I like to throw in lots of vegetables and seasonings to build layers of flavor but you can simplify based on whatever ingredients you have on hand. I usually make this soup with my husband and this is the first time we attempted to “measure” the ingredients. It’s best to taste as you go along so you can adjust seasonings to your flavor preference. Despite the “everything but the kitchen sink” list of ingredients, this soup is very easy to assemble and ready in about an hour. Use a large stockpot because this serves 10-12. Be prepared to freeze several containers for fast and easy weeknight meals later in the month.
Hearty and Healthy Vegetable Soup
Ingredients
- 2 tablespoons canola oil
- 1 pound lean beef cubes (cut into 1 inch cubes)
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 1 pound mushrooms (quartered)
- 4 carrots (peeled and sliced)
- 1 large parsnip (peeled and cubed)
- 1 sweet potato (peeled and cubed)
- a small head of broccoli (chopped)
- 2 bay leaves
- 6 cups low-sodium beef broth
- 32 ounce can plum tomatoes
- 1-2 cups frozen corn
- 1-2 cups frozen lima beans
- 1-2 cups frozen edamame
- 1-2 cups frozen Brussels sprouts
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons reduced sodium soy sauce
- 1/2 tablespoon Old bay seasoning
- 1/2 teaspoon black pepper
- 2 beef bouillon cubes
- 1/2 cup red wine
- salt, if needed to taste
Directions
In a large stockpot (I use a large, Lodge cast iron dutch oven), saute beef cubes in 1 tablespoon of canola oil over medium-high heat. Once browned, remove from pan and set aside. Add remaining canola oil to the stockpot and saute onions and garlic until softened, about 2-3 minutes. Add mushrooms and saute them until they release their juice and most of the juice evaporates, about 5-6 minutes. Add carrots and cook for another 2-3 minutes. Add parsnips, sweet potatoes, broccoli, bay leaves, beef broth and return beef cubes to pot. Bring to a simmer, reduce heat and cook for about 10 minutes. Add tomatoes, corn, lima beans, edamame, Brussels sprouts, tomato paste, Worcestershire sauce, soy sauce, Old bay seasoning, black pepper, beef bouillon, and red wine. Cover and cook over medium/low heat for about 20-30 minutes until flavors blend and vegetables are tender but not too soft.
I served this with Beer Batter Bread from a previous post.
Nutrition Note: I rarely cook with red meat but I love the hearty, rich flavor the beef cubes and beef broth provide in this recipe. By using only 1 pound of beef for the entire recipe, there is very little beef per serving but it’s just enough to add body and depth of flavor to the soup. For a vegetarian option, omit the beef and substitute vegetable broth and vegetable bouillon.
JudyMatusky.com
Judy Matusky, RDN, LDN 