Old-Fashioned Vegetable Beef Soup

By Bearbuddy45

Ingredients

• 1 lb. petite shoulder tender steak, cubed, seasoned with salt and black pepper1 lb.
• 2 Tbsp. olive oil, divided2 Tbsp.
• 2 cups diced onion2 cups
• 1 Tbsp. minced garlic1 Tbsp.
• 3 cups chopped green cabbage3 cups
• 1 yellow bell pepper, diced1
• 1 cup sliced celery1 cup
• 1 cup sliced carrot1 cup
• 1 tsp. each dried basil, oregano, and thyme1 tsp.
• 4 cups low-sodium beef broth4 cups
• 2 cups peeled and diced russet potatoes2 cups
• 1 can diced tomatoes in juice (14.5 oz.)1 can
• 1 Tbsp. Worcestershire sauce1 Tbsp.
• 2 Tbsp. unsalted butter, softened2 Tbsp.
• 1 Tbsp. tomato paste1 Tbsp.
• 3 Tbsp. all-purpose flour3 Tbsp.
• 4 oz. green beans, trimmed, halved, and blanched4 oz.
• Salt and black pepper to taste
• Chopped fresh parsley

Details

Servings 6
Cooking time 45mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Sear beef on both sides in a large pot over medium-high heat in two batches, using 1 Tbsp. oil per batch. Transfer beef to a plate.

Add onion and garlic to the pot and sweat over medium heat until softened, 5 minutes. Stir in cabbage, bell pepper, celery, carrot, basil, oregano, and thyme; sweat, partially covered, until vegetables are softened, 10 minutes.

Stir in broth, potatoes, tomatoes, and Worcestershire. Bring soup to a boil, reduce heat, and simmer, partially covered, until potatoes are tender, 15 minutes.

Combine butter and tomato paste; stir in flour. Bring soup to a boil and add butter mixture; cook until thickened, 2 minutes. Stir in beans. Season soup with salt and black pepper and garnish servings with parsley.

Nutrition Information
Per serving: 329 cal; 15g total fat (6g sat); 62mg chol; 347mg sodium; 28g carb; 5g fiber; 23g protein