Hearty Low-Calorie
Beef Vegetable Soupup

This Hearty Low-Calorie Beef Vegetable Soup is loaded with tender chunks of beef, wholesome vegetables, and a rich tomato-beef broth that's full of homemade flavor. Made with simple pantry ingredients, it's filling, comforting, and perfect for anyone looking for a lighter meal without sacrificing taste. It's naturally diabetic-friendly, easy to make, and even better the next day.

Cook Time

Servings

Difficulty

1 hour 30 minutes

Easy

Prep Time

20 Minutes

Ingredients

2 pounds beef stew meat, cut into bite-sized pieces

☐ 1 tablespoon olive oil

☐ 1 tablespoon butter

☐ 1 large onion, diced

☐ 4 ribs celery, thinly sliced

☐ 2 tablespoons jarred minced garlic

☐ 6 cups low-sodium beef broth

☐ 2 cups water

☐ 2 beef bouillon cubes

☐ 1 (6-ounce) can tomato paste

☐ 2 tablespoons Worcestershire sauce

☐ 2 bay leaves

☐ 1 teaspoon dried thyme

☐ ½ teaspoon dried rosemary

☐ 1 teaspoon paprika

Ingredients

Heat the olive oil and butter in a large Dutch oven or soup pot over medium-high heat.
Working in batches, brown the beef on all sides, about 5–7 minutes per batch. Do not overcrowd the pan. Transfer the browned beef to a plate as you finish each batch.
Add the diced onion and celery to the pot. Cook for about 5 minutes until the onion begins to soften. Stir in the minced garlic and cook for 1 minute.
Return the beef to the pot. Add the beef broth, water, beef bouillon cubes, tomato paste, Worcestershire sauce, bay leaves, thyme, Italian seasoning, rosemary, paprika, garlic powder, onion powder, black pepper, and 1 teaspoon salt. Stir until the tomato paste is completely dissolved.
Bring the soup to a gentle boil. Reduce the heat to low, cover, and simmer for about 1 hour, or until the beef is fork-tender.
Stir in the carrots, green beans, potatoes, and diced tomatoes, including the liquid from each can.
Simmer uncovered for an additional 20 to 30 minutes, allowing the flavors to blend.
Remove the bay leaves. Taste the soup and adjust the salt if needed. Stir in the fresh parsley just before serving, if desired.
Serve hot with your favorite crackers, a slice of crusty bread, or enjoy it on its own for a satisfying, lighter meal.

RECIPE TIPS

Browning the beef first adds incredible flavor to the broth.
Simmer the soup low and slow for the most tender beef.
If you'd like a thicker broth, mash a few of the potatoes directly into the soup before serving.
This soup tastes even better the next day as the flavors continue to develop.
Fresh parsley added at the end brightens the entire pot.
Using canned vegetables makes this soup quick and convenient while still delivering homemade flavor.
Lean stew meat keeps the soup hearty without being overly rich.
This soup is excellent for meal prep and freezes beautifully for quick lunches and dinners.

🥶 STORAGE

Store leftovers in an airtight container in the refrigerator for up to 4 days.

🔥 Reheating Instructions

Reheat in a saucepan over medium-low heat until hot, adding a splash of beef broth if needed. You can also microwave individual servings for 1–2 minutes, stirring halfway through.

Can I use ground beef instead of stew meat?
Yes! Brown and drain 2 pounds of lean ground beef, then continue with the recipe.
Can I use fresh vegetables?
Absolutely. Fresh carrots, potatoes, and green beans work wonderfully. Simply simmer a little longer until they're tender.
Is this soup diabetic-friendly?
Yes. It's packed with lean protein and vegetables while keeping added sugars to a minimum, making it a great lower-calorie meal option.
Can I make this in a slow cooker?
Yes. Brown the beef first, then add everything except the canned vegetables. Cook on Low for 7–8 hours. Add the canned vegetables during the last 30 minutes.