Gluten-Free Easy Vegetable Beef Soup
/This hearty gluten-free Vegetable Beef Soup is quick and easy. It requires little tending once the ingredients have been added and is perfect for those nights when you have other tasks to complete while you’re making dinner.
Everyone can use an extra serving of vegetables. While we try hard to prepare healthy meals for ourselves and our family, sometimes our schedules are so hectic and rushed that we don’t always have time to shop for fresh vegetables.
In addition to the time spent shopping for them, it takes a lot of time to wash, peel, and chop fresh vegetables.
That’s why this Vegetable Beef Soup recipe is perfect for those days when you don’t have a lot of time to make dinner but still want to put a healthy meal on the table.
This recipe makes use of frozen mixed vegetables and canned tomatoes for convenience. You can use the time you save to fold a load of laundry, help the kids with their homework, or relax and unwind after your workday.
The recipe was inspired by a canned soup I ate quite a bit of as a kid. Without mentioning brand names, I will say that it came in a red and white can and its brand name was the same name as the Scottish Clan of Campbell. I loved eating this canned vegetable beef soup - it was my favorite.
When my doctor recommended a gluten-free diet I was very disappointed that I could no longer eat my favorite canned soup because it contained gluten in the form of ‘toasted barley’, ‘caramel color’ (which can be made from wheat), and ‘hydrolyzed wheat gluten’.
Instead of accepting that I would never eat my favorite Vegetable Beef Soup again I decided to create a recipe that duplicated its taste.
I think I’ve come very close.
This Vegetable Beef Soup recipe uses frozen vegetables and canned tomatoes but if you have the time to use fresh vegetables and fresh tomatoes feel free to substitute them in an equal amount. Just allow a little extra time to simmer the soup until the fresh vegetables are fork tender.
This Easy Vegetable Beef Soup recipe has been included in our low-cost electronic cookbook (ebook) Easy Delicious Gluten-Free Soups, Stews, and Chowders and is also in our print cookbook Easy Delicious Gluten-Free One-Pot Meals.
Easy Vegetable Beef Soup
This hearty gluten-free Vegetable Beef Soup is quick and easy. It requires little tending once the ingredients have been added and is perfect for those nights when you have other tasks to complete while you’re making dinner.
For a printable recipe page down to the end of the page
Ingredients
10 to 12 oz frozen mixed vegetables
1 quart gluten-free beef broth
1 tsp salt
1/2 tsp black pepper
1/4 tsp marjoram, dried
1/2 tsp oregano, dried
1/2 tsp granulated garlic *
1 bay leaf
1 1/2 lbs stew beef, beef chuck roast, or beef round steak cut into 3/4” cubes
1 cup onion, chopped
1 lb potatoes, scrubbed and diced into 1/2” cubes
1 15-oz can tomatoes, diced or crushed (do not drain)
* Granulated garlic is made from dehydrated garlic cloves that have been coarsely ground. You can identify it by its gritty, sand-like texture. Do not use garlic powder (which has a flour-like texture) as the garlic flavor will be too pungent. Do not use garlic salt (a mixture of granulated garlic and salt) as the soup will be too salty.
Cookware and Utensils
6-quart stockpot with lid
Instructions
Transfer the frozen vegetables to the countertop to thaw while you are preparing the other ingredients.
Add the beef broth, salt, pepper, marjoram, oregano, garlic, and the bay leaf to the stockpot. Stir to combine. Cover the stockpot with the lid. Heat on medium high heat until the broth begins to boil then reduce the heat to a gentle simmer.
Trim excess fat from the beef and cut it into 3/4-inch cubes. Add the beef to the stockpot. Stir to combine.
Chop the onion. Add the onion to the stockpot. Stir to combine.
Scrub the potatoes under running water and cut them into 1/2-inch cubes. Add the potatoes to the stockpot. Stir to combine.
Add the tomatoes to the stockpot (do not drain). Stir to combine.
Add the thawed vegetables to the stockpot. Stir to combine. Cover the stockpot with the lid. Increase the heat to medium high until the soup begins to boil then reduce the heat to a gentle simmer.
Simmer the soup, covered, until the beef is fully cooked and the potatoes pierce easily with the tines of a fork.
When the potatoes are tender the soup is done. Remove the bay leaf before serving.
For a printable recipe page down to the end of the page
New Cookbook
If you liked this recipe there’s more good recipes in our new cookbook.
For those of you that like to use a print cookbook, we’ve compiled the recipes from our 3 previously published electronic cookbooks into a single volume.
Easy Delicious Gluten-Free One-Pot Meals contains all the recipes in all of our electronic cookbooks plus new recipes. All these recipes are one-pot: complete meals with minimal cleanup so you can spend more time doing the things you want and less time cooking and cleaning the kitchen.
Easy Delicious Gluten-Free One-Pot Meals can be purchased at the online stores for Barnes & Noble, Walmart.com, Amazon, and Books A Million. It’s available as Print on Demand meaning that it’s never out of stock; when you order a copy it will be printed and shipped to you within a few days.
Gluten-Free Easy Vegetable Beef Soup
Ingredients
- 10 to 12 oz frozen mixed vegetables
- 1 quart gluten-free beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp marjoram, dried
- 1/2 tsp oregano, dried
- 1/2 tsp granulated garlic
- 1 bay leaf
- 1 1/2 lbs stew beef, beef chuck roast, or beef round steak cut into 3/4” cubes
- 1 cup onion, chopped
- 1 lb potatoes, scrubbed and diced into 1/2” cubes
- 1 15-oz can tomatoes, diced or crushed (do not drain)
- Granulated garlic is made from dehydrated garlic cloves that have been coarsely ground. You can identify it by its gritty, sand-like texture. Do not use garlic powder (which has a flour-like texture) as the garlic flavor will be too pungent. Do not use garlic salt (a mixture of granulated garlic and salt) as the soup will be too salty.
Instructions
- Transfer the frozen vegetables to the countertop to thaw while you are preparing the other ingredients.
- Add the beef broth, salt, pepper, marjoram, oregano, garlic, and the bay leaf to the stockpot. Stir to combine. Cover the stockpot with the lid. Heat on medium high heat until the broth begins to boil then reduce the heat to a gentle simmer.
- Trim excess fat from the beef and cut it into 3/4-inch cubes. Add the beef to the stockpot. Stir to combine.
- Chop the onion. Add the onion to the stockpot. Stir to combine.
- Scrub the potatoes under running water and cut them into 1/2-inch cubes. Add the potatoes to the stockpot. Stir to combine.
- Add the tomatoes to the stockpot (do not drain). Stir to combine.
- Add the thawed vegetables to the stockpot. Stir to combine. Cover the stockpot with the lid. Increase the heat to medium high until the soup begins to boil then reduce the heat to a gentle simmer.
- Simmer the soup, covered, until the beef is fully cooked and the potatoes pierce easily with the tines of a fork.
- When the potatoes are tender the soup is done. Remove the bay leaf before serving.