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Looking for a cozy meal that warms you up while keeping things healthy? This Weight Watchers Vegetable Beef Soup is the answer! Packed with tender beef chunks and a colorful mix of Zero Point veggies, it’s not only nourishing but also incredibly easy to make in your Instant Pot. In just 20 minutes, you can enjoy a flavorful, satisfying soup that’s perfect for the whole family and makes for a fantastic meal prep option. Whether you’re feeling under the weather or just want something comforting, this soup will rejuvenate you with every hearty spoonful!
Ingredients:
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For Weight Watchers Vegetable Beef Soup, you’ll need 1 pound (450 g) of lean beef loin, cubed, which is browned in 1 teaspoon (5 ml) of oil with salt, pepper, 1 teaspoon (2 g) of oregano, and ½ teaspoon (1 g) of cumin. Add 2 cups (240 g) of diced pumpkin, 1 cup (150 g) of diced carrots, 1 cup (100 g) of trimmed green beans, 2 cups (480 g) of canned tomatoes, 1 cup (150 g) of diced red bell pepper, 1 cup (165 g) of corn kernels, ½ cup (80 g) of diced potato, 1 cup (150 g) of diced white onion, and 4 cloves of minced garlic. Stir in 1 cup (150 g) of frozen peas and 6 cups (1.4 liters) of vegetable or beef broth. Garnish with fresh parsley and cilantro for added flavor.
Season the Beef
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Season the cubed beef with salt, pepper, oregano, and cumin to build flavor.
Sauté the Beef
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Select the “Sauté” function on your Instant Pot. Heat the oil and brown the seasoned beef cubes on all sides. Once browned, remove the beef and set it aside. In the same pot, add diced onion and garlic. Sauté until the onion becomes fragrant and slightly translucent.
Sauté Aromatics
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In the same pot, add diced onion and garlic. Sauté until the onion becomes fragrant and slightly translucent.
Add Vegetables
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Add the diced pumpkin, carrots, green beans, canned tomatoes, red bell pepper, corn kernels, potato, and frozen peas to the pot. Stir well to combine with the aromatics.
Return the Beef and Add Broth
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Return the browned beef to the pot and pour in the vegetable or beef broth, ensuring everything is submerged.
Pressure Cook
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Close the Instant Pot lid, set the vent to sealing, and select the “Soup” function. Cook for 20 minutes.
Final Taste Check
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Open the lid, stir the soup, and taste for seasoning. Adjust if needed.
Serve
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Serve hot, garnished with freshly chopped parsley and cilantro for a fresh finish. Enjoy!
Variations and Substitutions:
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For variations and substitutions, you can add more potatoes for a traditional touch, though I often substitute them with squash for added creaminess. Another favorite variation of mine is adding chunks of chicken breast alongside the beef, which makes the soup heartier without adding extra points. While my grandmother used to add mint for a unique flavor, I prefer to keep it simple by adding a bit of cilantro or parsley when serving. However, feel free to add celery stalks or more cilantro if you like. I also enjoy spicing up the soup with cumin and oregano, but you can experiment with paprika or other spices you prefer.
Tips and Tricks for making Beef and Vegetable Soup:
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When making beef and vegetable soup, be sure to sauté the meat until golden to avoid any unpleasant brown foam in the soup. If you’re short on time, using high-quality frozen vegetables is a great shortcut and can have the soup ready in minutes. After cooking, let the soup rest for about 10 minutes before serving to allow the flavors to meld. For an extra hearty touch, consider adding 2 tablespoons of brown rice if you have it on hand, which will boost the soup’s texture and flavor.
