Beef And Vegetable Soup With Saltine Crackers

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 50 min · Beef · dairy-free, high-protein

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Ingredients

• 1 lb, cut small beef chuck stew meat
• 1 medium, diced russet potatoes
• 2, sliced carrots
• 3/4 cup frozen corn
• 1/2 cup frozen peas
• 1 14.5 oz can diced tomatoes
• 1 large, chopped yellow onion
• 2 ribs, sliced celery
• 2 cups beef broth
• 1 tbsp canola oil
• 1 sleeves saltine crackers
• 1 tbsp total salt, pepper, bay leaf and thyme

Method (tap to check — screen stays awake)

1. Pat the beef dry, salt it, and brown it hard in the oil for 6 minutes until the pieces have a dark crust on at least two sides.
2. Add the onion, carrot and celery and cook 5 minutes until the onion is translucent and the pan bottom is sticky with browned juices.
3. Pour in the broth and tomatoes, scraping the bottom clean, add the bay and thyme, and simmer covered for 20 minutes.
4. Add the potatoes and simmer 12 minutes more until a fork goes into a cube with no resistance and the beef pulls apart easily.
5. Stir in the corn and peas and cook 3 minutes until they are bright and heated through.
6. Taste and salt hard, pull the bay leaf, and serve with a stack of saltines for crumbling in.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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