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Cold-Weather Beef and Vegetable Soup

A good cold-weather meal that makes use of the best late fall and winter vegetables. Feel free to vary the vegetables to meet availability and individual likes. Hope you’ll enjoy it!


1 1/2 pounds (680 g) beef round steak
6 cups (1.4 L) water
1/2 cup (80 g) onion, chopped
1 teaspoon (2 g) black pepper
1 teaspoon (0.7 g) dried basil
2 cups (360 g) canned no-salt-added tomatoes
3 medium potatoes, peeled and diced
2 medium turnips, peeled and diced
1/2 cup (65 g) carrot, peeled and sliced
1/2 cup (50 g) celery, sliced
12 ounces (340 g) frozen mixed vegetables, thawed
2 cups (140 g) cabbage, shredded


Trim fat from beef and cut into l/2-inch (1.3-cm) cubes. Place beef, water, onion, pepper, and basil in a large pot. Simmer until beef is tender. Add remaining ingredients and continue cooking until vegetables are done.

Servings: 8