Beef-Vegetable Soup

Total Time
42 min
7 min
35 min
A hearty and healthy soup easy to make and enjoy any time of the week.

olive oil

1 Tbsp

uncooked lean beef round

12 oz, trimmed and cut into 1⁄2-inch pieces (3/4 pounds)

uncooked carrot(s)

4 medium, thinly sliced

uncooked celery

4 rib(s), medium, sliced

uncooked parsnip(s)

3 medium, diced

uncooked onion(s)

1 large, chopped

dried thyme

½ tsp

fat-free beef broth

5 cup(s)

canned diced tomatoes

14½ oz

table salt

½ tsp

black pepper

¼ tsp

fresh spinach

2 cup(s)

long grain cooked brown rice

1½ cup(s), hot


  1. Heat the oil in a large nonstick saucepan over medium heat. Add the beef, in batches, and cook, stirring, until browned, about 4 minutes. With a slotted spoon, transfer the beef to a plate.
  2. Add the carrots, celery, parsnips, onion, and thyme to the Dutch oven; cook, stirring, until slightly softened, about 5 minutes. Add the beef and any accumulated juices, the broth, tomatoes, salt, and pepper; bring to a boil. Reduce the heat and simmer 10 minutes. Stir in the spinach and cook until the beef is tender, about 10 minutes longer. Stir in the rice. Yields about 1 1⁄3 cups per serving.

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