Hearty Dutch Oven Beef and Vegetable Soup

1. 1

   Heat olive oil in a large Dutch oven over medium-high heat. Sauté the beef in the hot oil until fully browned, about 5 minutes. Using a slotted spoon, transfer the browned beef to a plate, keeping the beef drippings in the Dutch oven.

2. 2

   Sauté the celery and onion in the beef drippings until tender, about 5 minutes. Return the beef to the Dutch oven; add the water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves.

3. 3

   Cover the Dutch oven, bring the mixture to a boil, reduce the heat to low, remove the cover, and simmer until thick, about 45 minutes.

4. 4

   Stir the frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. Cover the pot and simmer until the corn and green beans are just cooked through, about 30 minutes.

• Calories 358.08 kcal Moderate
• Protein 35.07 g Good Source
• Carbs 32.62 g Moderate
• Total Fat 9.8 g Moderate
• Saturated Fat 3.06 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 76.56 mg High
• Sodium 828.94 mg High
• Fiber 9.11 g Good Source
• Sugar 12.63 g High
• Added Sugar 5.36 g Moderate
• Calcium 156.8 mg Moderate
• Iron 4.06 mg Good Source
• Potassium 1357.44 mg Good Source
• Vitamin A 91.19 mcg_rae Moderate
• Vitamin C 14.78 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅