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Healthy Vegetable Beef Soup

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A healthier, low sodium version of everyone’s favorite Vegetable Beef soup. You can make this on the stove top or in a slow cooker.

Healthy Vegetable Beef Soup

I love eating soups in the Winter time. Unfortunately for me, we haven’t seen much of “Winter” here in South Texas. With most of our daily highs in the 70’s-80’s, it hasn’t exactly been the type of weather that begs for warm soups. But, that hasn’t stopped me when it comes to this Healthy Vegetable Beef Soup.

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Since January 1st, I’ve made this soup 3 times! My husband loves it and the leftovers never last long. It pairs well with homemade crusty bread, or just plain ol’ Saltine crackers. Plus, it’s not packed full of sodium or fat!

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Most recipes I’ve come across for vegetable beef soup have called for a packet of French onion soup mix. Now there is absolutely nothing wrong with making it that way, but my husband and I like to avoid excess sodium and processed foods. So instead of going the traditional route, I’ve been playing around with my own healthier version of vegetable beef soup.

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I’ve told you in the past how I have texture issues, and for me tomatoes are the number one culprit. I love the taste of tomatoes, but I absolutely cannot stand having chunks of tomatoes in my food. That’s why in this recipe I used a can of tomato sauce rather than diced tomatoes. Feel free to substitute if you are into gross things like chunks of tomatoes.

Healthy Vegetable Beef Soup Pin

Check out some of my other favorite soup recipes:

Healthy Vegetable Beef Soup

Healthy Vegetable Beef Soup

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

A healthier, low sodium version of everyone's favorite Vegetable Beef soup. Cook on the stove top or in a slow cooker.

Ingredients

  • 1 lb boneless beef, , cut into cubes (I used thin flank steaks and cut them into cubes)
  • 1 tbsp Olive oil
  • 4 cups Low Sodium Beef Broth
  • 1 14 oz can Tomato Sauce, (can sub for diced tomatoes, undrained)
  • 2 cups frozen mixed vegetables
  • 2 cups diced potatoes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 bay leaf
  • 1 tsp garlic powder
  • 1 tsp oregano

Instructions

  1. In a large stock pot or dutch oven, heat oil over medium heat. Add in cubed beef and cook until browned. Drain excess fat.
  2. Lower heat and add in beef broth, tomato sauce, vegetables and seasonings. Combine well.
  3. Bring soup to a boil, then reduce heat and let soup simmer covered until vegetables are cooked through, about 30 minutes.

Notes

***Recipe can be adapted for a slow cooker. Follow the first step of browning the beef, then add beef and ingredients to the pot of a slow cooker. Cover and cook on low for 7-8 hours.

Adapted from Better Homes and Garden Cookbook

Nutrition Information
Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g

Did you make this recipe?

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Leslie

Saturday 13th of January 2018

This soup looks really good! Can you substitute fresh vegetables for the frozen?

Amanda

Monday 15th of January 2018

Hi Leslie, I'm sure you could sub fresh for the frozen veggies just fine!

February Monthly Meal Plan | The Kolb Corner

Monday 30th of January 2017

[…] Tuesday–Vegetable Beef Soup with homemade rolls […]

January Monthly Meal Plan | The Kolb Corner

Monday 2nd of January 2017

[…] Sunday–Vegetable Beef soup […]

Debra @ Bowl Me Over

Thursday 3rd of March 2016

Easy beautiful soup - love it! Thanks for linking up with us at #FoodieFriDIY!

Amanda

Sunday 6th of March 2016

Thank you for stopping by Debra!

Lindsey

Saturday 20th of February 2016

This looks really good. Perfect for those cold days!

Amanda

Sunday 21st of February 2016

Thanks Lindsey. We are kind of addicted to it!