Everything but the Kitchen Sink Soup (Beef Vegetable Soup)

Jun 09, 2023June 9, 20230 3
Everything but the Kitchen Sink Soup recipe for a delicious and hearty meal
in Soup

Prep

30 min

Cook

3 hours

Ready In

3 hours 30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb stew meat , diced
1 large onion , diced
3 stalks celery , chopped
1/4 cup celery leaves
2 garlic cloves , minced
1/4 cup red wine
4 cups beef broth ( I use low sodium or make my own )
6 -10 cups water ( I start with 6 and add as needed )
1 small head of cabbage , chopped
3 diced tomatoes ( do not drain )
2 cups carrots , sliced
1 small zucchini , diced
4 cups frozen green beans
4 cups frozen corn
4 cups frozen peas
2 cups fresh mushrooms , sliced
3 cups potatoes , peeled and diced into 2-3 inch cubes
2 cups Baby Spinach
5 cups v 8 vegetable juice ( I use low sodium or sometimes spicy hot for a kick )
1 teaspoon black pepper
1 teaspoon salt ( or to taste )
2 tablespoons dried parsley
1/2 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme

Nutrision Information

Servings Per Recipe
12
Calories
202
Sugar
11g
Fat
4.8g
Everything but the Kitchen Sink Soup, also known as Beef Vegetable Soup, is the ultimate comfort food. This hearty soup includes a variety of healthy vegetables and tender beef in a savory broth that will warm you up on a chilly day. This recipe is incredibly versatile and can be adapted to include any vegetables you have on hand, making it a great option for using up leftovers in your fridge. Perfect for meal prep or feeding a crowd, this soup is a delicious and nutritious choice for lunch or dinner.

Instructions

1.Heat a large pot or Dutch oven over medium-high heat.
2.Add the stew meat and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
3.Add the onion, celery, celery leaves, and garlic, and continue cooking for an additional 5-7 minutes until vegetables are soft.
4.Pour in the red wine and beef broth, scraping any browned bits from the bottom of the pot.
5.Add the water, cabbage, tomatoes, carrots, zucchini, green beans, corn, peas, mushrooms, and potatoes, and stir to combine.
6.Stir in the V8 juice, black pepper, salt, parsley, basil, oregano, and thyme, and bring the mixture to a boil.
7.Reduce heat to low and simmer for 2-3 hours, stirring occasionally, until the vegetables and meat are tender.
8.Stir in the baby spinach and continue simmering for an additional 5 minutes until wilted.
9.Adjust seasoning with additional salt and pepper, if needed. Serve hot and enjoy!

PROS

This soup is packed with a variety of healthy vegetables and protein from the beef, making it a nutritious and filling meal.

It is also a great recipe to use up any leftover vegetables in your fridge!

CONS

This soup takes a bit of time to prepare and cook, so it may not be the best option for a quick weeknight meal.

It also makes a large batch, so it may be difficult for smaller households to finish.

HEALTH & BENEFITS

This soup is rich in vitamins and minerals from the variety of vegetables included.
It is also high in protein from the beef, which can help with muscle growth and repair.
The soup is low in calories and fat, making it a healthy and satisfying meal.

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