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Beef Vegetable Soup 3-Ways

An image of prepared Beef Vegetable Soup 3-Ways made with beef sirloin steak, onion, celery, carrot and Swanson® Beef Broth.
  • prep time: 25 min
  • total time: 55 min
  • serves: 15 people

Make one flavorful soup base then use it to easily create three deliciously different soup varieties!  Don't want to make all 3 soups at once? Then freeze the base to use later.  Click the "tips" tab to see the recipes!

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 pounds boneless beef sirloin steak, about 3/4-inch thick, cut into 1/2-inch cubes
  • 3 large onion, diced (about 3 cups)
  • 6 stalks celery, diced (about 3 cups)
  • 6 carrot, peeled and diced (about 3 cups)
  • 3 cloves garlic, minced
  • 12 cups Swanson® Beef Broth or 50% Less Sodium Beef Broth

Instructions

  • Tips

    • For Italian Beef & Vegetable Soup: Stir about 5 cups base soup, 1 cup rinsed canned red kidney beans, 1 cup sliced zucchini, 1 cup cooked ditalini or orzo pasta and 1 teaspoon pesto in a 4-quart saucepot and cook until the zucchini is tender.  Sprinkle with grated Parmesan cheese before serving.
    • For Asian Beef Dumpling Soup: Stir about 5 cups base soup, 1 teaspoon minced peeled fresh ginger root, 1 tablespoon soy sauce, 1 cup thinly sliced baby bok choy and 8 frozen fully-cooked pork dumplings in a 4-quart saucepot and cook until the bok choy is tender and the dumplings are hot.
    • For Beef & Lentil Soup: Stir about 5 cups base soup, 1/2 cup dried lentils, rinsed, and 1 can (14.5 ounces) diced tomatoes in a 4-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cook for 25 minutes or until the lentils are tender.  Stir in 1 tablespoon red wine vinegar before serving.

  • Step 1

    Heat 1 tablespoon oil in a 6-quart saucepot over high heat.  Season the beef as desired.  Add the beef in two batches and cook until well browned, stirring occasionally.  Remove the beef from the saucepot.

  • Step 2

    Heat the remaining oil in the saucepot over medium-high heat.  Add the onions, celery, carrots and garlic and cook for 8 minutes, stirring occasionally.

  • Step 3

    Add the broth to the saucepot and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes or until the vegetables are tender.  Season to taste.  Enjoy the base soup as is or customize using one of the options in our tips section.

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Made With

Calories 117
Total Fat 5 g
Sat. Fat 1.2 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 717 mg
Total Carb 6 g
Dietary Fiber 1 g
Sugar 3 g
Protein 12 g
Vitamin D 0 %DV
Calcium 2 %DV
Iron 4 %DV
Potassium 6 %DV
Calories 117
Total Fat 5 g
Sat. Fat 1.2 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 381 mg
Total Carb 6 g
Dietary Fiber 1 g
Sugar 3 g
Protein 12 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 5 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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