Food and Nutrition


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Hearty Vegetable Beef Soup

This healthy recipe comes from NDSU Extension Service.


  • 1.5 pounds of beef, bison or venison, cut into 1-inch cubes*
  • 5 potatoes, washed and cut into 1-inch pieces
  • 5 large carrots cut into 1-inch pieces or 12 to 16 ounces of baby carrots
  • 1 onion, diced
  • 1 28-ounce can of tomatoes (choose flavored ones if you wish)
  • 2 bay leaves
  • 1 tsp. garlic powder
  • 1/2 tsp. of salt (optional)
  • 1/2 tsp. of pepper
  • 1 c. water


Trim the fat from the meat. Combine all the ingredients in a slow cooker and mix well. Cook on low for eight to 10 hours or on high for four to six hours. Alternate directions: Simmer ingredients in a large, covered pot on a stove over medium-low heat for 60 to 90 minutes, until vegetables are tender. Use a “no salt” seasoning if you wish.

*If desired, you can brown the meat prior to adding.


Makes 10 servings.

Per serving: 210 calories, 4 grams (g) fat, 27 g carbohydrate, 4 g fiber and 290 milligrams sodium.

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