Oil-Free Beef and Vegetable Soup

Large pot or Dutch oven; Wooden spoon; Knife & cutting board; Measuring cups & spoons; Can opener (if using canned tomatoes)

10 minutes

60 minutes

American

Beef, Vegetable, Soup, Oil-Free, Healthy

Main Course

Simmering/Boiling/Stovetop Cooking

Oil Free/Low Fat/Low Carb

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250g lean beef mince

1 onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 red bell pepper, diced

1 teaspoon dried oregano

1 teaspoon dried thyme

2 bay leaves

1 litre vegetable stock

400g tinned chopped tomatoes

150g green beans, trimmed and cut into small pieces

Heat a large pot over medium heat. Add the beef mince and cook until browned. Break up any large chunks with a wooden spoon.

Add the onion and garlic to the pot and cook for 3-4 minutes until softened.

Add the carrots, celery, bell pepper, oregano, thyme and bay leaves to the pot and stir to combine. Cook for 5 minutes until vegetables are softened.

Pour in the vegetable stock and tinned tomatoes then bring to a boil before reducing heat to low-medium heat. Simmer for 30 minutes stirring occasionally until vegetables are tender.

Add the green beans to the soup and simmer for an additional 10 minutes until beans are cooked through but still have some crunch left in them.

Remove from heat and discard bay leaves before serving hot with crusty bread or crackers if desired. Enjoy!

Calories – 350 kcal; Protein – 28g; Fat – 8g; Carbohydrates – 34g; Fiber – 7g; Sodium – 600mg

This oil-free Beef and Vegetable Soup is a healthy dinner option that can be made in just over an hour! It’s packed with nutritious vegetables like carrots, celery, bell peppers as well as lean beef mince all simmered together in a flavorful tomato broth for a comforting meal that everyone will love!

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