Vegetable Beef Passover Soup
This vegetable beef Passover soup is comforting and filling. It's packed with protein, vegetables, and healthy carbs. You'll have a full dinner in one bowl!
Servings: 6
Calories: 200kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless cubed meat, chopped into bite-sized pieces
- 3 carrots, peeled and cut into circles
- 4 stalks of celery, chopped
- 1 onion, diced
- 1 zuchini, diced
- 2 Yukon gold potatoes, peeled and diced
- 2 cloves of garlic, minced
- 1 15 ounce can of tomato sauce
- 4 cups vegetable broth
- 2 cups water
- 1.5 teaspoons salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
- Season the cubed meat with a little bit of salt and pepper.
- Heat oil in a pot over medium heat and add the meat.
- Brown the meat on both sides, around three minutes per side.
- Move the meat to one side of the pot and add the onions, carrots, celery, zucchini, garlic, and potatoes to the other side.
- Sauté the vegetables until they're translucent; around five minutes. Mix the meat around with a pair of tongs so it doesn't burn.
- Add in the tomato sauce and mix everything well.
- Add the broth, water, salt, and pepper, and bring to a boil.
- Lower the heat and simmer for around 2.5 hours or until the meat is very soft.
- Top with fresh parsley and serve.
Notes
You can refrigerate this soup for up to four days.
You can freeze it but keep in mind that the vegetables may lose their texture.
Enjoy!