Barbs Hearty Beef And Vegetable Soup Recipes

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HEARTY BEEF AND VEGETABLE SOUP



Hearty Beef and Vegetable Soup image

When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. -Sue Straughan, Prattville, Alabama

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h

Yield 26 servings (1-1/2 cups each).

Number Of Ingredients 22

2 to 4 tablespoons canola oil
4 pounds beef stew meat
8 medium onions (2-1/4 pounds), halved and thinly sliced
12 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1-1/3 cups Worcestershire sauce
1/2 cup beef bouillon granules
12 medium red potatoes (about 3-1/2 pounds), cubed
1/2 large head cabbage, chopped
1 pound carrots, thinly sliced
6 celery ribs, thinly sliced (3 cups)
3 cups (about 15 ounces) frozen corn
3 cups (about 12 ounces) frozen peas
3 cups (about 12 ounces) frozen cut green beans
1-1/2 cups (about 15 ounces) frozen lima beans
1 bay leaf
3 teaspoons dried marjoram
3 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups (6 ounces) frozen sliced okra

Steps:

  • In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.

BARB'S HEARTY BEEF AND VEGETABLE SOUP



Barb's Hearty Beef and Vegetable Soup image

I have been making this hearty soup for as long as I have been cooking. My mom and my grandmother always made soup like this,it does take time but worth it. My family loves this soup & looks forward to coming to dinner when I say, I'm making soup. It is loaded with vegetables. A great to use left over vegetables.

Provided by Barb G.

Categories     One Dish Meal

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 lbs stew meat, cubed
1 large onion, chopped
2 bay leaves
1 tablespoon beef base (such as McCormick)
5 -6 cups water (more water if needed})
2 (14 1/2 ounce) cans tomatoes, chopped
1 stalk celery, diced
1 1/2 cups potatoes, diced
1 cup diced carrot
1 cup green beans, 1 inch long
1/2 cup peas, frozen
1/2 cup corn, frozen
1 cup zucchini, sliced (may use other squash)
2 cups cabbage, chopped
1 teaspoon dried basil
1/3 cup orzo pasta or 1/3 cup other small shell pasta
salt and pepper

Steps:

  • Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
  • Add celery, carrots, potatoes, and cook until just tender.
  • Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
  • Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
  • Add pasta and cook until pasta is tender, taste & adjust spices.
  • Serve with your farorite cornbread or crusty bread, enjoy.

Nutrition Facts : Calories 395.9, Fat 22.4, SaturatedFat 9, Cholesterol 76, Sodium 99.2, Carbohydrate 24.2, Fiber 4.7, Sugar 6.6, Protein 25

HEARTY BEEF AND VEGETABLE SOUP



HEARTY BEEF AND VEGETABLE SOUP image

This is a very hearty beef and vegetable soup recipe. It is designed to be cooked in a 4 1/2 gallon counter top roaster. It freezes well so making a big batch lasts most of the cold season. Guaranteed to warm your bones on a cold winter evening!

Provided by Smoky Okie

Categories     Clear Soup

Time 4h30m

Yield 4 1/2 gallons, 45 serving(s)

Number Of Ingredients 16

8 lbs chuck steaks, cut into 1 inch x 1/2-inch pieces
2 gallons beef stock, i use superior touch 8tbs beef flavor and 4 tbs vegetable flavors
3 lbs frozen mixed vegetables
12 stalks celery, chopped
5 large onions, chopped
3 (12 ounce) cans whole kernel corn
1/2 gallon v 8 juice
8 ounces pearl barley
3/4 cup Lea & Perrins Worcestershire Sauce
2 teaspoons salt
2 tablespoons black pepper
1 bay leaf
1 tablespoon ground marjoram
1 1/2 teaspoons ground thyme
2 (12 ounce) cans stewed tomatoes, chopped
1/4 lb butter

Steps:

  • In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
  • Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
  • Heat on high covered until boiling, remove cover and reduce heat to 250°.
  • Simmer for 2 hours or until beef is tender.
  • Add frozen vegetables and remainder of barley and simmer for another hour.

HEARTY BEEF VEGETABLE SOUP



Hearty Beef Vegetable Soup image

My stew-like soup is loaded with nutritious ingredients, yet it's so easy to prepare. I make homemade bread or breadsticks to serve with it. -Sherman Snowball, Salt Lake City, Utah

Provided by Taste of Home

Categories     Lunch

Time 2h20m

Yield 8 servings (about 2-1/2 quarts).

Number Of Ingredients 21

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound beef stew meat, cut into 1/2-inch cubes
2 tablespoons olive oil
1 can (14-1/2 ounces) Italian diced tomatoes
1 can (8 ounces) tomato sauce
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
3 garlic cloves, minced
1 teaspoon dried oregano
3 cups water
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium turnips, peeled and cubed
1 medium zucchini, halved lengthwise and sliced
1 medium green pepper, julienned
1 cup sliced fresh mushrooms
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
2 tablespoons sugar

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil. Stir in the tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.

Nutrition Facts : Calories 276 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 638mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

BEEF BARLEY VEGETABLE SOUP



Beef Barley Vegetable Soup image

Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.

Provided by MARGOC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 5h50m

Yield 10

Number Of Ingredients 15

1 (3 pound) beef chuck roast
½ cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
¼ teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

Steps:

  • In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
  • Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g

HEARTY BEEF AND VEGETABLE SOUP



Hearty Beef and Vegetable Soup image

Categories     Soup/Stew     Beef     Vegetable     Stew     Low/No Sugar     Barley     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 16

2 tablespoons vegetable oil
1 pound beef stew meat, cut into 1/2-inch cubes
1 cup finely chopped onion
2 garlic gloves, minced
1 14 1/2-ounce can whole tomatoes, drained (juices reserved), chopped
4 boiling potatoes (about 1 1/4 pounds) cut into 1-inch cubes
1 cup chopped celery
1 cup sliced carrots
1 cup pearl barley
1 cup shredded green cabbage
2 bay leaves
1 teaspoon dried basil
5 1/2 cups canned beef broth
1 cup water
2 10-ounce packages frozen mixed vegetables
Chopped fresh parsley

Steps:

  • Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.

GROUND BEEF AND VEGETABLE SOUP



Ground Beef and Vegetable Soup image

This easy recipe makes a large pot of soup that will feed a small crowd or leaves leftovers for those nights you just don't feel like cooking. The leftovers freeze well in meal-size containers or plastic bags. You can add potatoes or use any combination of vegetables to suit your taste.

Provided by Barry Heuser

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h40m

Yield 16

Number Of Ingredients 22

2 tablespoons olive oil
2 large yellow onions, diced
6 stalks celery, cut into 1/2-inch pieces
4 carrots, sliced 1/8-inch thick
3 cloves garlic, chopped
2 ½ pounds lean ground beef
46 ounces low-sodium vegetable juice (such as V8®)
46 ounces reduced-sodium beef broth
1 (28 ounce) can diced tomatoes
1 tablespoon Italian seasoning
2 cubes beef bouillon
1 teaspoon ground thyme
¼ teaspoon cayenne pepper
salt and pepper to taste
1 (15.25 ounce) can yellow corn, drained
1 (15.25 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can great Northern beans, drained and rinsed
1 (14.5 ounce) can cut green beans, drained
8 ounces frozen peas
8 ounces frozen lima beans
8 ounces frozen sliced okra

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
  • Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
  • Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 340.8 calories, Carbohydrate 34.8 g, Cholesterol 46.5 mg, Fat 11.6 g, Fiber 9 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 585.2 mg, Sugar 8.3 g

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