There’s nothing quite like a comforting bowl of homemade vegetable beef soup to warm you up on a chilly day. Not only is this dish delicious and satisfying, but it’s also a great way to pack in plenty of veggies and lean protein while keeping the calorie count low. With a plethora of nutritious veggies and tender beef, this soup is a fantastic option for a filling and healthy meal.

Homemade vegetable beef soup is a versatile dish that can be easily tailored to suit any taste preferences. The beauty of this recipe lies in its simplicity, as you can easily switch out ingredients to accommodate dietary restrictions or personal preferences. Whether you’re looking for a low-carb, gluten-free, or dairy-free option, this soup can be adjusted to fit your needs.

One of the best things about this recipe is that it’s incredibly easy to make. With just a few simple ingredients and minimal prep time, you can have a delicious and nutritious meal ready in no time. In addition to being budget-friendly, this homemade version of vegetable beef soup is a great option for meal prepping, as it can be made in a large batch and stored in the refrigerator or freezer for later consumption.

Here’s a simple and delicious low-cal homemade vegetable beef soup recipe to get you started on your culinary journey:

Low-Cal Homemade Vegetable Beef Soup

Ingredients:
– 1 pound lean beef stew meat
– 1 onion, diced
– 2 cloves garlic, minced
– 3 carrots, sliced
– 2 stalks celery, sliced
– 1 zucchini, diced
– 1 yellow squash, diced
– 1 can diced tomatoes
– 6 cups beef broth
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup frozen green beans
– 1 cup frozen corn
– 1 cup frozen peas

Instructions:
1. In a large pot or Dutch oven, brown the stew meat over medium-high heat until caramelized on all sides. Remove the meat and set aside.

2. In the same pot, add the diced onion and minced garlic and sauté until fragrant and translucent.

3. Add the carrots and celery to the pot and cook for a few minutes, stirring occasionally.

4. Stir in the zucchini and yellow squash and cook until slightly softened.

5. Add the browned beef back to the pot, along with the diced tomatoes, beef broth, thyme, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.

6. Add the frozen green beans, corn, and peas to the soup and cook for an additional 10 minutes, or until the veggies are tender.

7. Taste and adjust the seasoning as needed before serving.

This recipe serves about 6-8 people and can easily be doubled or halved to suit your needs. Feel free to experiment with different vegetables or add in some additional spices for a unique flavor profile. No matter how you decide to customize this recipe, you’re sure to end up with a delicious and satisfying bowl of soup that’s perfect for any occasion. Enjoy!