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Beef and Vegetable Soup

Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course dinner, Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 cup Steak, cubed
  • 1 cup Onions, chopped
  • 1 cup Carrots, chopped
  • 1 cup Celery, chopped
  • 1 cup Diced Tomatoes, no salt added undrained
  • 2 bags Frozen Soup Mix Vegetables
  • 1 tablespoon Dried Parsley
  • 1 teaspoon Salt
  • 0.75 teaspoon Paprika
  • 0.5 teaspoon Garlic Powder
  • 0.25 teaspoon Ground Black Pepper

Instructions
 

  • 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 off grease if needed.
  • 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!
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