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Beef and Vegetable Soup
Beef and Vegetable Soup

Before you jump to Beef and Vegetable Soup recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

Mostly, people have been taught to think that “comfort” foods are terrible for the body and must be avoided. Often, if your comfort food is basically candy or other junk foods, this holds true. Otherwise, comfort foods could be extremely nourishing and good for you. Several foods honestly do improve your mood when you consume them. When you feel a little down and are in need of an emotional boost, try some of these.

Make a trail mixout of a variety of seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all great for helping to elevate your mood. This is possible as these foods are rich in magnesium which boosts your production of serotonin. Serotonin is a feel-good substance that directs the brain how to feel at any given moment. The more serotonin you have, the more pleasant you are going to feel. Not just that but nuts, specifically, are a great source of protein.

See, you don’t need to consume all that junk food when you wish to feel better! Try these tips instead!

We hope you got insight from reading it, now let’s go back to beef and vegetable soup recipe. You can have beef and vegetable soup using 12 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Beef and Vegetable Soup:
  1. Get 1 T oil
  2. Provide 12 oz boneless chuck steak, trimmed and chopped
  3. Prepare 1 yellow onion, finely chopped
  4. Take 2 cloves garlic, minced
  5. Provide 1 carrot, halved and sliced
  6. Provide 2 stalks celery, thinly sliced
  7. You need 14.5 oz can diced tomatoes
  8. Use 2 c low-sodium vegetable or beef stock
  9. You need 1 bay leaf
  10. Use 1 zucchini, halved and sliced
  11. Take 1 c cabbage, shredded
  12. You need 2 T chopped fresh parsley
Steps to make Beef and Vegetable Soup:
  1. In large skillet, heat 2 tsp of oil. Brown beef then transfer to plate.
  2. In large pot, heat 2 tsp oil. Cook onion and garlic until tender.
  3. Add carrot and celery to the pot. Add in beef, tomatoes, stock, bay leaf and 2 cups water. Bring to boil, reduce heat and simmer 1 hour or until beef and veggies are tender. Add more water if soup is to thick.
  4. Stir in zucchini and cabbage and cook 5 min. until tender. Discard bay leaf. Sprinkle with parsley and serve.

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Loved it because I used this as a"sample" and created my own. Place the ground beef, onion, and garlic into a skillet over medium heat. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Just before serving, add fresh parsley to pot.

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