Pioneer Woman Vegetable Beef Soup

Pioneer Woman Vegetable Beef Soup blends tender beef chunks, hearty potatoes, carrots, celery, green beans, corn, and tomatoes in a savory broth. The texture is rich and chunky, with a comforting, home-cooked flavor. Named after Ree Drummond’s brand, it captures her rustic, ranch-inspired cooking style in every spoonful.

Ingredients:

• Chop 1 ½ pounds beef stew meat into bite-sized pieces.
• Dice 3 medium carrots evenly.
• Slice 3 celery stalks thinly.
• Peel and cube 2 medium russet potatoes.
• Mince 3 garlic cloves finely.
• Dice 1 medium onion smoothly.
• Open 1 can (14.5 oz) diced tomatoes.
• Pour in 4 cups beef broth.
• Toss in 1 cup frozen green beans.
• Add 1 cup frozen corn kernels.
• Stir in 1 teaspoon salt.
• Sprinkle ½ teaspoon black pepper.
• Drizzle 2 tablespoons olive oil.

How To Make Pioneer Woman Vegetable Beef Soup

1. In a large pot, heat the olive oil over medium heat.
2. Sear the beef to a beautiful brown, 6 to 8 minutes.
3. After removing the beef, sauté the carrots, celery, onions, and garlic for about five minutes, or until aromatic.
4. Stir everything together and add the steak back to the saucepan.
5. Add the beef broth and diced tomatoes, then bring to a simmer.
6. Add the corn, potatoes, green beans, and salt and pepper.
7. For 45 to 60 minutes, simmer gently over low heat with a lid on.
8. Make sure to check for tenderness and stir occasionally.
9. Before serving, let the soup cool for five minutes.

Pioneer Woman Vegetable Beef Soup Recipe Tips:

• Spicy Vegetable Beef Soup from the Southwest. Use strong southwestern flavors and spices in place of standard vegetables to turn up the fire. For a little kick, start by adding a chopped red bell pepper and one diced jalapeño.For warmth, add ½ teaspoon ground cumin and 1 teaspoon smoked paprika. To add more depth and heartiness, add black beans rather than green beans. Naturally, add the corn, but finish with a squeeze of fresh lime. Add cilantro as a garnish for a spicy, alive-feeling ending.
• Italian-Style Beef Soup with Vegetables. Savory herbs and a luscious tomato base will transport your taste senses to Italy. To begin, replace the beef broth with a mixture of chicken stock and tomato sauce. Diced tomatoes seasoned with Italian spices will add flavor immediately. While simmering, add a teaspoon each of the basil and oregano. Another option is to include a cup of little pasta, such as orzo or ditalini. Before serving, add with fresh parmesan for a last, cheesy Italian touch.
• Low-Carb Beef Soup with Vegetables. With a few clever ingredient substitutions, you can reduce carbohydrates without sacrificing flavor. For a lighter, keto-friendly texture, use cauliflower florets instead of potatoes. Instead of corn, try spinach or slices of zucchini. Use beef and broth as before, but cut back on the tomato a little. For richness and satisfaction without added sugar or starch, add more olive oil. This variant maintains comfort while expertly promoting a paleo or low-carb lifestyle.

How To Store & Reheat Leftovers?

1. In The Fridge: Place cooled soup in an airtight container. Store it in the refrigerator for up to four days safely.
2. In The Freezer: Let soup cool completely first. Pour into freezer-safe bags or containers. Freeze for up to three months easily.
3. To Reheat: Reheat gently on the stovetop over medium heat. Stir occasionally until hot. Or microwave in bursts, stirring between intervals.

Pioneer Woman Vegetable Beef Soup Recipe Nutrition Facts

90 grams of protein power the recipe from the beef alone.
28 grams of total fat come from the marbling in the beef.
180 milligrams of cholesterol are added by the beef.
100 calories come from 3 diced carrots.
9,000 IU of Vitamin A fill the pot thanks to the carrots.
10 grams of carbohydrates and 4 grams of fiber join from the carrots.
30 calories are added by 3 sliced celery stalks.
2 grams of fiber and 600 milligrams of potassium come from the celery.
260 calories are packed into 2 medium cubed russet potatoes.
60 grams of carbohydrates and 1,000 milligrams of potassium come from the potatoes.
10 calories come from 3 minced garlic cloves.
Trace Vitamin C and a hint of calcium arrive from the garlic.
45 calories are added from 1 diced onion.
11 grams of carbohydrates and 20% of daily Vitamin C come from the onion.
90 calories come from one can of diced tomatoes.
6 grams of fiber, 20 milligrams of Vitamin C, and 6,000 IU of Vitamin A join in.
60 calories come from 4 cups of beef broth.
1,200 milligrams of sodium and light protein and minerals boost flavor from the broth.
40 calories come from 1 cup of frozen green beans.
4 grams of fiber, 15% of daily Vitamin C, and a bit of Vitamin K are added.
120 calories enter from 1 cup of frozen corn kernels.
3 grams of protein, 27 grams of carbs, and some B vitamins help energize.
240 calories are brought in by 2 tablespoons of olive oil.
28 grams of healthy fats and a punch of Vitamin E come from the oil.
0 calories are added by 1 teaspoon of salt.
1,200 milligrams of sodium season the whole pot.
0 calories come from ½ teaspoon of black pepper.
A mild antioxidant lift joins from the pepper.

Try More Recipes:

• Pioneer Woman Slow Cooker White Chicken Chili
• Pioneer Woman Pumpkin Chili
• Pioneer Woman Beef Stew
• Pioneer Woman Crockpot French Onion Soup