Beef & Vegetable Soup
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  • 1 medium (100g) yellow bell pepper, chopped
  • 1 teaspoon vegetable oil
  • 330 g boneless beef sirloin steak trimmed of fat and cut into bite-size pieces.
  • 220g fresh mushrooms, quartered.
  • 1 medium onion, chopped.
  • 3 cloves garlic, minced.
  • 1 tablespoon balsamic vinegar
  • 400 ml unsalted beef broth
  • 400 g diced tomatoes
  • ½ teaspoon dried Italian seasoning, crushed.
  • ¼ teaspoon fennel seed, crushed.
  • ¼ teaspoon ground pepper
  • 3 cups (50g) kale, chopped.
  • 1 cup fresh green beans (125g), bias-sliced into bite-size pieces
  • 1 medium (100g) yellow bell pepper, chopped

Nutritional Facts

153 Calories
12.2g Protein
8g Fats
8g Carbs
2.2g Fibers

8 servings
(serving size 1 cup = 1 cup)


  • Heat oil in large pot. Add beef to the pot. Cook over medium-high heat until browned, stirring occasionally. Remove beef from pot with a slotted spoon.
  • Add mushrooms, onion, and garlic to the pot. Cook and stir 6 minutes or until tender and the mushrooms are browned.
  • Add vinegar and stir to remove the browned bits on the bottom of the pan.
  • Add broth, tomatoes, Italian seasoning, fennel seed, and ground pepper.
  • Bring to boiling.
  • Add the beef, kale, green beans, and bell pepper.
  • Reduce heat and simmer, covered, about 15 minutes or until the vegetables and beef are tender.

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