Hearty • Filling • Meal-Prep Perfect
WW Points: 1–2 points per large bowl (about 8 servings)
A classic vegetable beef soup packed with flavor and texture — warm, cozy, and extremely satisfying while staying very low in points.
Ingredients
- 1½ lbs lean beef stew meat (trimmed of visible fat)
- Olive oil spray (swap instead of liquid oil)
- Salt & freshly ground black pepper
- 1¾ cups chopped yellow onion
- 1¼ cups chopped carrots
- 1 cup chopped celery
- 1½ tbsp minced garlic
- 8 cups low-sodium beef broth (or chicken broth)
- 2 (14 oz) cans diced tomatoes
- 1½ tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 lb red or yellow potatoes, cubed
- 1½ cups chopped green beans
- 1½ cups frozen corn
- 1 cup frozen peas
- ⅓ cup fresh parsley, chopped
👩🍳 Instructions
1️⃣ Brown the Beef
Spray a large soup pot with cooking spray.
Season beef with salt and pepper and brown over medium-high heat for a few minutes.
2️⃣ Cook Aromatics
Add onion, carrots, and celery.
Cook 4–5 minutes until softened.
Add garlic and cook 30 seconds until fragrant.
3️⃣ Build the Soup
Pour in broth and diced tomatoes.
Add basil, oregano, and thyme.
4️⃣ Simmer
Add potatoes and bring to a gentle boil.
Reduce heat and simmer 20 minutes.
5️⃣ Add Remaining Vegetables
Stir in green beans, corn, and peas.
Simmer another 10–15 minutes until vegetables are tender.
6️⃣ Finish
Stir in fresh parsley and adjust seasoning.
Serve hot.
🔢 WW Points Breakdown (approx.)
- Lean beef: 10–12 points total recipe
- Vegetables & broth: 0 points
- Oil spray: 0 points
👉 Total pot ≈ 12 points
👉 ÷ 8 servings = 1–2 WW points per bowl
