Healthy Beef and Vegetable Soup

This is a yummy hardy soup, that is filling but won’t leave you feeling bogged down. Great meal for a fall night or a Sunday meal. Goes great with fresh bread, link to my bread recipe will be in the end of the blog post.

Nutrition Information:

Makes 6 servings:
Calories: 229

Carbs: 36.7g

Sugar: 7.6g

Fiber: 4.5g

Fat: 5.2g

Protein: 15.3g


Cooking spray or oil

8oz Skirt Steak

Seasoning Salt to taste (Hys is my Favourite)

1C Chopped onion

3 Cloves Garlic, (minced)

5 Stocks Celery, (Chopped)

4 Carrots, (Sliced into rounds)

4 Medium Potatoes, (Diced)

8C Water or Beef Broth

5 Bullion Cubes (If using Water)

1 Lg Canned Diced Tomatoes

1T Italian Seasoning

Salt and Pepper to Taste


1. In large pot fry skirt skeak with seasoning salt, just a couple if shakes. Once steak if browned add in onions and garlic, cook until fragrant. Turn down to medium heat.

2. Add in Celery, Carrots and Potatoes cook for another 5 minutes.

3. Combine all other ingredients, stir, bring to boil and then cover and set to simmer for 1-2 hours. Stir occasionally.

4. Serve and enjoy!

If you like this recipe and want to see more, follow I plan on creating more recipes, crafts, meal plans and other things! Look out for more to come.

Artisan Garlicky Herb Bread

Thanks for visiting,

XOXO- Sarah


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