Hearty Beef and Vegetable Soup

There is nothing quite as nourishing as a hearty bowl of beef and vegetable soup, especially one that provides a full day's worth of iron (woop woop!). The tragedy is most soups don't pay enough attention to the meat so it is either tough, or worse, tough and flavorless. In this recipe you'll learn my secret to keeping meat tender AND flavorful in soups: browning the meat in salad dressing! There are so many great salad dressings on the market these days you'll be able to choose one that fits your dietary needs. 

This recipe is a favorite of mine because it is also EASILY customizable AND it serves a crowd. You can reduce the veggies or add in as you have on hand. The cook times, meat and broth however need to stay the same if you want to have a good result.

This is a go-to for our family at the end of the month when we need to use up whatever is in the fridge!

Chunky Beef and Vegetable Soup

Serves 12 | 265 Calories | 6g Fat | 32g Protein | 13g Carbs | 2g Fiber | 100% DV Iron

You'll Need: 

  • 2 Pounds Beef Stew Meat
  • ⅓ C favorite Italian dressing
  • 1 Large Onion, medium diced
  • 3 Medium Carrot, medium diced
  • 3 Stalks Celery, medium diced
  • 2 C potatoes (we used petite rainbow here)
  • 1 TB Herbs de Provence
  • 24 oz diced tomatoes
  • 2 tsp Redmond Real Salt
  • 8 oz red wine
  • 2 Jars FOND Bone Broth Trolley Dodger 

In a large heavy-bottomed skillet on medium-high heat, add the salad dressing and let it begin to bubble. Carefully toss the meat in the skillet. Brown it evenly on all sides. Depending on the salad dressing this can take a long time. You want the flavor to absorb into the meat to keep it flavorful in the soup. The dressing will reduce and just leave the oil in the bottom of the pan. It takes about 20 minutes for all of our meat to successfully brown. 

In a separate large soup pot, add the FOND Bone Broth, the wine, all of the chopped veggies, the Herbs de Provence and the salt. Adding the browned meat in as well. Cover the pan, reduce the heat to low and gently simmer for one hour. 

Once the carrots and potatoes are cooked through (gently pierce them with a fork to check) taste the stew and adjust salt as needed. 

Serve immediately!