30 MINUTE VEGETABLE BEEF SOUP
Make and share this 30 Minute Vegetable Beef Soup recipe from Food.com.
Provided by SmHerndon
Categories Clear Soup
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- PLACE broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 minute or until potatoes are tender.
- ADD beef, vegetable juice, tomatoes, vegetables, thyme and black pepper.
- Cover and cook 15 minute or until vegetables are tender.
- Use leftover or ready-cooked pot roast (in the meat case) to jump-start this flavorful soup. Serve with crusty rolls and a wedge of Swiss or Cheddar cheese.
Nutrition Facts : Calories 142.5, Fat 0.8, SaturatedFat 0.2, Sodium 597.9, Carbohydrate 30.7, Fiber 6.3, Sugar 5.5, Protein 6.1
WHOLE30® BEEF AND VEGETABLE SOUP
This pot of Whole30® soup is quick, easy, and satisfying, and can be modified to fit whatever ingredients you have laying around.
Provided by Biondini
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large, heavy saucepan over medium heat. Stir in potatoes, onion, carrots, and celery. Season with 1/2 teaspoon salt, stir, and cover. Cook until vegetables have softened, 7 to 10 minutes.
- Pour in broth, green beans, and tomatoes. Stir in remaining salt, basil, thyme, black pepper, garlic powder, cayenne, and bay leaf until well combined; bring to a boil. Reduce heat to low simmer until vegetables are tender, at least 20 minutes.
- While mixture cooks, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to the soup pot. Stir well and cook for 10 minutes more.
Nutrition Facts : Calories 343.7 calories, Carbohydrate 26.4 g, Cholesterol 47.3 mg, Fat 18.7 g, Fiber 5.7 g, Protein 16.7 g, SaturatedFat 4.9 g, Sodium 1390.3 mg, Sugar 7.6 g
WHOLE30®-FRIENDLY BEEF AND VEGETABLE SOUP
A hearty and delicious Whole30®-friendly soup that's great for a meal and tastes even better the next day!
Provided by Kari
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon ghee in a large stew pot over medium-high heat. Add ground beef and season with salt and pepper. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a plate but leave any grease in the pot.
- Add onion and garlic to the pot, adding more ghee if needed. Saute until onion has softened and turned translucent, about 5 minutes. Set onions and garlic with the beef.
- Cook potatoes in the pot with residual oil. Season with salt and pepper, and cook for 3 to 5 minutes. Add carrots; saute for 1 to 2 minutes. Add ground beef, onions, and garlic back into the pot; mix to combine.
- Add bone broth, tomato paste, basil, and oregano; bring to a boil. Add cabbage and simmer for 5 minutes.
- Add smoked salt, then taste and adjust other seasonings if necessary. Add zucchini and green beans; simmer until vegetables are tender 3 to 5 minutes.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 28 g, Cholesterol 53 mg, Fat 11.9 g, Fiber 3.9 g, Protein 22.3 g, SaturatedFat 4.6 g, Sodium 147.1 mg, Sugar 5.5 g
30 MINUTE VEGETABLE SOUP
Pressed for time? With a pressure cooker, you can have this soup in a half hour. Ingredient quantities vary in my house, but this recipe is flexible to use up leftover veggies in the fridge. Great to service with pasta as a vegetarian sauce, or with egg noodles as a soup. If you reduce the water during the cooking, you get a thicker, stew like recipe.
Provided by crowmama
Categories Low Protein
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Chop all ingredients, add to the pressure cooker. Add spices, water and oil. Make certain your water level comes up to at least 3/4 of the chopped veggies in the pressure cooker.
- Fasten pressure cooker lid on, place rocker on top (I use a Presto stainless steel pressure cooker with a weighted rocker, which will maintain 15 psi or pounds per square inch when it's rocking and steaming).
- Stove top gas or burner heat to high, until pressure cooker is at optimal pressure, or the rocker is jiggling and steaming.
- When pressure cooker is rocking, let it cook for 15 minutes. After 15 minutes, cut the heat and let the pressure cooker cool down to decompress on it's own.
- After it has decompressed (such as when your safety lock has dropped), open and enjoy.
Nutrition Facts : Calories 149.6, Fat 4.8, SaturatedFat 0.7, Sodium 266.6, Carbohydrate 25.2, Fiber 4.5, Sugar 6.8, Protein 3.5
30-VEGETABLE SOUP
Provided by Suzanne Hamlin
Categories dinner, soups and stews, appetizer, main course, side dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 41
Steps:
- Rinse the beans in a colander, and transfer to a large, nonreactive bowl. Cover with water by 2 inches, and let soak in a cool place overnight uncovered. Drain, and transfer to a 9- to-10-quart heavy pot. Add 8 cups of water and the fresh or dried herbs. Cook at a gentle boil for about 60 minutes, or until tender. Add the plum tomatoes, and continue cooking for 10 minutes. Remove from the heat, and cool slightly.
- Puree the beans, tomatoes and all liquid in batches in a food processor. Return to the pot, and add all the vegetables except the spinach, Swiss chard and red chard. Season with salt and pepper, and bring to a simmer, stirring. Add small amounts of water just to cover the vegetables. Cook until all the vegetables are tender, about 20 minutes, adding more water if necessary. Add the spinach, Swiss chard and red chard. Cook for 1 to 2 more minutes, stirring.
- Add salt and pepper to taste, and red pepper to taste. Accompany with a cruet of olive oil for drizzling into the soup and, if desired, croutons.
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