How do I make beef vegetable soup?
Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed.
The best cuts of meat to use for this beef soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck. These cuts will result in meltingly tender beef that you can cut with a spoon, perfect for this dish! You can substitute onion for shallot if you are looking for a stronger onion flavor.
- You want large cuts of meat from either the front shoulder or the rear end. These are the specific cuts to look for. Any of them can be used in beef stew or substituted for what your recipe calls for: Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck.
- Red potatoes fall into the low-starch category, as do smaller, newer potatoes. Fingerling potatoes will do well in soups, as will long white potatoes. Idahos or russets, the general all-purpose kind of baking potatoes, are not great for soups because they are high in starch and low in moisture and have a mealy texture.
- Calorie Breakdown. A 1-cup serving of beef and barley soup contains 132 calories, 21 g of carbohydrate, 8.99 g of protein, 2 g of fiber, 1 g of fat, 0.5 g of saturated fat, 480 mg of sodium and 10 mg of cholesterol, according to the U.S. Department of Agriculture's National Nutrient Database.
Updated: 2nd October 2019