Vegetable Beef Soup Recipe
This Vegetable Beef Soup delivers 19g protein and 339 calories per serving — a broth-based option for volume eating on a deficit. Six servings cook on the stovetop quickly, then store for grab-and-go lunches or pre-training meals throughout the week. The low calorie count leaves room for additional protein sources at each meal.
Ingredients
- •Yellow Onion
- •Garlic(120g)
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •80/20 Ground Beef(454g)
- •Potato, Russet, Baked, Flesh Only(340g)
- •Canned Diced Tomatoes(794g)
- •Italian seasoning(8g)
- •1/4 tsp freshly cracked black pepper ($0.04)
- •Low Sodium Beef Broth(960g)
- •Worcestershire Sauce(30g)
Lea & Perrins is the standard. A little goes a long way.
- •salt to taste ($0.05)
Instructions
- 1Dice the onion and mince the garlic. Add the onion and garlic to a soup pot along with the olive oil. Sauté over medium heat until the onions are soft and translucent.
- 2Add the ground beef to the pot and continue to sauté until the ground beef is cooked through. If using a higher fat content ground beef, you can drain the excess fat, if you prefer.
- 3While the beef is cooking, peel and dice the russet potato into ½-inch cubes.
- 4Add the cubed potatoes, diced tomatoes (with juices), Italian seasoning, pepper, beef broth, and Worcestershire sauce to the pot. Stir to combine.
- 5Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 10 minutes, or until the potatoes are fork-tender.
- 6Add the frozen vegetables to the pot and allow the soup to come back up to a simmer. Simmer the vegetables in the soup for about five minutes.
- 7Finally, taste the soup and add salt to help the flavors pop. Start with ½ tsp, if desired, and add more until it reaches your desired level.
Nutrition — Per Serving
339
calories
19g
protein
21g
fat
- Carbohydrates
- 20g
- Saturated fat
- 6.5g
- Sodium
- 485 mg
- Dietary fiber
- 4.6g
6 servings per batch · ~456g each
Macro data sourced from USDA FoodData Central
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How much protein does Vegetable Beef Soup Recipe have per serving?
Each serving contains 19g of protein and 339 calories, with 21g fat and 20g carbs. The moderate protein and balanced fat content reflect a soup-based preparation with whole vegetables and beef.
How long does Vegetable Beef Soup Recipe take to prep?
This quick prep recipe yields 6 servings from a single stovetop batch, allowing you to prepare multiple soup portions for lunch or dinner throughout the week.
Is Vegetable Beef Soup Recipe good for fat loss?
At 339 calories per serving with 19g protein, this soup works as a filling meal option within a calorie deficit that includes substantial vegetables for satiety. The beef provides sustained protein and satiation to support adherence during a cut.
