Everyone knows winter is soup season, but some versions are healthier than others. In order for your soup to be a nutritious meal, you need to add some protein to the mix. Some of our favorites are beef, pork, and chicken. Just pick your favorite meaty protein, then get to work on featuring it in a nutritious winter soup. Slurp down the goodness with just a salad or soem bread for a complete meal.
1. Winter Vegetable and Beef Soup
This hearty vegetable and beef soup from Epicurious will easily fill you up with plenty of carrots, potatoes, and green cabbage. You’ll throw even in some frozen corn and peas for extra fiber. All those veggies paired with the protein from the beef will make this soup a meal. Vegetable and beef soup screams winter comfort food, so get started.
- 2 tablespoons olive oil
- 2 pounds boneless beef chuck roast, cut into ½-inch cubes
- 4 large carrots, peeled, diced
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 3 small bay leaves
- 2 tablespoons chopped fresh thyme or chopped fresh marjoram
- 6 cups beef broth
- 1 (28-ounce) can diced tomatoes in juice
- 3 cups coarsely chopped green cabbage
- 2 large Yukon Gold potatoes, peeled, diced
- 1 cup frozen corn kernels
- 1 cup frozen peas
Directions: Heat 2 tablespoons oil in very large pot over medium-high heat. Sprinkle beef with salt and pepper. Add beef to pot; sauté until outside is no longer pink, about 4 minutes. Add diced carrots, chopped onion, chopped garlic cloves, bay leaves, and thyme. Sauté 5 minutes.
Add 6 cups beef broth, tomatoes with juice, chopped cabbage, and potatoes. Bring to simmer. Partially cover pot, reduce heat, and simmer until beef and vegetables are tender, about 50 minutes. Stir in corn kernels and peas; simmer until tender, about 5 minutes. Thin soup with more broth if too thick. Season to taste with salt and pepper.