Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Plenty of veggies--and of course, meat and potatoes--guarantee that this ode to the classic Sunday supper will satisfy even the hungriest diners.

Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

30 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • Season beef with pepper and 1 teaspoon salt. Heat oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 4 minutes. Add wine and bring to boil, scraping up browned bits. Add potatoes, onions, carrots and mushrooms. Cook, stirring occasionally, for 1 minute. Add tomatoes, with their juices, and garlic. Cook, stirring occasionally, for 1 minute.

  • Add broth, thyme, bay leaf and the remaining 1/2 teaspoon salt. Bring to a boil. Reduce heat to a simmer, cover and cook until the beef is tender, about 1 1/2 hours.

  • Whisk sour cream and pepper in a small bowl. Serve the soup topped with the sour cream.


Tip: Water or additional broth may be substituted for the red wine, if you like.

To make ahead: Refrigerate for up to 4 days.

Nutrition Facts

1 1/2 cups
483 calories; protein 31.6g; carbohydrates 37.2g; dietary fiber 4.9g; sugars 7.1g; fat 20.4g; saturated fat 8g; cholesterol 98.8mg; vitamin a iu 3335.9IU; vitamin c 25.9mg; folate 50.7mcg; calcium 77.2mg; iron 4.1mg; magnesium 64.8mg; potassium 1238.5mg; sodium 615.8mg.

3 1/2 medium-fat protein, 2 vegetable, 1 1/2 starch, 1 fat