Beef and Vegetable Soup

Beef and Vegetable Soup
Fat 23% Carbs 53% Protein 24%
Percent Calories

1 serving of beef and vegetable soup contains 408 Calories. The macronutrient breakdown is 53% carbs, 23% fat, and 24% protein. This is a good source of protein (45% of your Daily Value), fiber (37% of your Daily Value), and potassium (29% of your Daily Value).

6 servings
Prep Time
10 minutes
Cook Time
160 minutes


  • Corn

    Sweet, yellow, cooked, boiled, drained, without salt

    2 ear medium (6-3/4" to 7-1/2" long) or 206g

  • Olive oil

    Salad or cooking

    2 tbsp or 27g

  • Beef chuck

    Shoulder clod, shoulder top and center steaks, separable lean and fat, trimmed to 0" fat, choice, raw

    2 ¹⁄₁₆ steak or 500g

  • Onions


    1 large or 150g

  • Water

    Plain, clean water

    10 cup or 2.37kg

  • Bay leaf


    1 tbsp, crumbled or 2g

  • Pepper

    Spices, black

    1 tsp or 2g

  • Barley

    Pearled, raw

    ½ cup or 100g

  • Carrots


    2 large (7-1/4" to 8-/1/2" long) or 144g

  • Celery


    2 stalks, large (11 inches long) or 128g

  • Potato

    Flesh and skin, raw

    3 ⁷⁄₁₆ Potato medium (2-1/4" to 3-1/4" dia) or 738g

  • Tomatoes

    Red, ripe, raw, year round average

    3 large whole (3" dia) or 546g

  • Peas

    Green, frozen, cooked, boiled, drained, without salt

    1 cup or 160g

  • Parsley


    2 tbsp or 8g


  1. Remove the corn kernels from the ears of corn. Set aside. Peel and chop the onions, potatoes, and carrots. Chop the celery and tomatoes, and cut the steak into small cubes.
  2. In a large saucepan over medium heat, heat oil. Add the beef and cook, stirring until brown for about 8 minutes.
  3. Add onion, water, bay leaves, pepper, and stir. Bring to boil, reduce heat to low, and cover/simmer for 2 hours.
  4. Skim any fat or junk from the surface of the soup.
  5. Add barley and stir, then cover and simmer for 40 minutes.
  6. Add carrots, celery, potatoes, and tomatoes. Stir and simmer until vegetables are tender (about 20 minutes).
  7. Add peas and corn and stir. Then cover and cook for about 10 minutes.
  8. Ladle into serving bowls, sprinkle with parsley.

Nutrition Facts

For 1 serving of beef and vegetable soup (846g)

Nutrient Value %DV
Calories 408
Fats 11g 14%
Saturated fats 2g 12%
Trans fats 0.2g
Cholesterol 47mg 16%
Sodium 119mg 5%
Carbs 55g 20%
Net carbs 45g
Fiber 10g 37%
Sugar 9g
Protein 25g
Calcium 68mg 7%
Iron 4mg 56%
Potassium 1356mg 29%
Vitamin D 0μg 0%
Vitamins and Minerals
Alpha carotene 940μg
Beta carotene 2879μg
Caffeine 0mg
Choline 121mg 22%
Copper 0.4mg 47%
Fluoride 4μg
Folate (B9) 86μg 22%
Lycopene 2342μg
Magnesium 95mg 23%
Manganese 1mg 33%
Niacin 8mg 51%
Pantothenic acid 2mg 30%
Phosphorus 375mg 54%
Retinol 0μg
Riboflavin (B2) 0.2mg 13%
Selenium 32μg 58%
Theobromine 0mg
Thiamine 0.3mg 21%
Vitamin A IU 5647IU
Vitamin A 282μg 31%
Vitamin B12 3μg 123%
Vitamin B6 1mg 91%
Vitamin C 47mg 52%
Vitamin D IU 0IU
Vitamin D2 0μg
Vitamin D3 0μg
Vitamin E 2mg 11%
Vitamin K 50μg 42%
Zinc 6mg 53%
Sugar 9g
Sucrose 3g
Glucose 3g
Fructose 2g
Lactose 0g
Maltose 0.1g
Galactose 0.1g
Starch 22g
Saturated fats 2g 12%
Monounsaturated fats 6g
Polyunsaturated fats 1g
Trans fats 0.2g
Fatty Acids
Total omega 3 0g
Total omega 6 0.2g
Alpha Linolenic Acid (ALA) 0g
Docosahexaenoic Acid (DHA) 0g
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Amino Acids
Alanine 1g
Arginine 1g
Aspartic acid 3g
Cystine 0.3g
Glutamic acid 4g
Glycine 1g
Histidine 1g
Hydroxyproline 0.1g
Isoleucine 1g
Leucine 2g
Lysine 2g
Methionine 0.4g
Phenylalanine 1g
Proline 1g
Serine 1g
Threonine 1g
Tryptophan 0.1g
Tyrosine 1g
Valine 1g

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