Soup is a comforting and nutritious meal that can be enjoyed year-round. One popular homemade soup is beef and vegetable soup, which is not only delicious but also a great way to pack in plenty of nutrients. This soup is often made with a variety of vegetables, lean beef, and flavorful broth, creating a satisfying and filling dish.

One of the first things to consider when making beef and vegetable soup is the calorie content. A typical homemade beef and vegetable soup contains around 200-300 calories per serving, depending on the ingredients and portion size. The calorie count can be altered based on the type and amount of beef used, the type of broth, and the quantity of vegetables. By using lean beef and plenty of vegetables, you can keep the calorie content of the soup on the lower end while still providing a filling and satisfying meal.

The calorie content of homemade beef and vegetable soup can also be affected by any additional ingredients, such as butter or oil, that are used to sauté the vegetables and beef. To keep the calorie count down, consider using cooking spray or a small amount of olive oil for sautéing. Additionally, using low-sodium broth and seasoning the soup with herbs and spices instead of salt can help reduce the sodium content, making it a heart-healthy option.

Here is a simple and delicious beef and vegetable soup recipe that is not only packed with nutrients but also light in calories:

Homemade Beef and Vegetable Soup

Ingredients:
– 1 pound lean beef chuck, cut into small cubes
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 6 cups low-sodium beef broth
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 cups mixed vegetables (such as green beans, corn, peas)

Instructions:
1. In a large pot or Dutch oven, heat a small amount of olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
2. Add the onion, carrots, celery, and garlic to the pot and sauté for 5 minutes, or until the vegetables begin to soften.
3. Return the beef to the pot and add the diced tomatoes, low-sodium beef broth, dried thyme, dried oregano, salt, and pepper. Bring the soup to a simmer and cook for 15 minutes.
4. Add the mixed vegetables to the pot and continue to cook for an additional 10-15 minutes, or until the beef and vegetables are tender.
5. Adjust seasoning to taste and serve hot.

This beef and vegetable soup recipe is not only easy to make but also a nutritious and low-calorie option for a comforting meal. By using lean beef, plenty of vegetables, and low-sodium broth, you can enjoy a hearty and satisfying soup that won’t derail your healthy eating habits. So, next time you’re craving a warm bowl of soup, consider making this homemade beef and vegetable soup for a delicious and nutritious meal.