Dairy-Free Hearty Meat and Vegetable Soup

Warm up with a comforting bowl of Dairy-Free Hearty Meat and Vegetable Soup, a wholesome and satisfying recipe that’s perfect for chilly days or when you’re craving a nutrient-packed meal. Featuring tender chunks of savory beef, colorful veggies like carrots, celery, green beans, and peas, and robust flavors enhanced by garlic, thyme, and a hint of bay leaf, this soup is a hearty delight that’s both filling and free of dairy. The inclusion of Russet potatoes makes it extra comforting, while the use of beef broth creates a rich base that ties everything together beautifully. Ready in just 1 hour and 20 minutes, this one-pot wonder is ideal for meal prep, feeding a crowd, or enjoying leftovers. Whether you’re following a dairy-free diet or not, this recipe delivers homemade comfort with every spoonful.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound beef chuck, diced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium yellow onion, chopped
• 2 large carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 14.5 ounces canned diced tomatoes
• 4 cups beef broth
• 1 bay leaf
• 1 teaspoon thyme, dried
• 2 medium Russet potatoes, peeled and diced
• 1 cup green beans, cut into 1-inch pieces
• 1 cup frozen peas

Directions

Step 1

Heat the olive oil in a large pot over medium-high heat.

Step 2

Add the diced beef chuck to the pot, season with salt and black pepper, and brown evenly on all sides for about 5-7 minutes.

Step 3

Remove the beef from the pot and set aside.

Step 4

In the same pot, add the chopped onions, sliced carrots, and sliced celery. Sauté until the onions are translucent, about 5 minutes.

Step 5

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Stir in the diced tomatoes and beef broth, scraping any browned bits from the bottom of the pot.

Step 7

Return the browned beef to the pot and add the bay leaf and thyme.

Step 8

Bring the soup to a simmer, cover, and let it cook for 30 minutes to allow the flavors to meld.

Step 9

Add the diced potatoes and continue to simmer for another 15 minutes until the potatoes are tender.

Step 10

Stir in the green beans and frozen peas, cooking for an additional 5-10 minutes until the vegetables are cooked through.

Step 11

Remove the bay leaf before serving.

Step 12

Taste and adjust seasoning with more salt and pepper if necessary.

Step 13

Serve hot and enjoy your hearty, dairy-free meat and vegetable soup!

Nutrition Facts

Serving size	(3233.4g)

Amount per serving	% Daily Value*
Calories	2364.5

Total Fat 135.7g	0%
Saturated Fat 45.1g	0%
Polyunsaturated Fat 6.3g
Cholesterol 325.7mg	0%
Sodium 7174.7mg	0%
Total Carbohydrate 179.0g	0%
Dietary Fiber 40.2g	0%
Total Sugars 49.3g
Protein 123.2g	0%

Vitamin D 0IU	0%
Calcium 600.3mg	0%
Iron 26.1mg	0%
Potassium 6833.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 20.3%

Carbs: 29.5%