Beef And Vegetable Soup Recipes

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CHUNKY BEEF AND VEGETABLE SOUP



Chunky Beef and Vegetable Soup image

Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h10m

Yield 8 servings (3 quarts).

Number Of Ingredients 17

1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon salt-free seasoning blend, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil, divided
4 large carrots, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 cup Burgundy wine or additional reduced-sodium beef broth
4 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bay leaf
4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

Steps:

  • Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges

BEEF AND VEGETABLE SOUP



Beef and Vegetable Soup image

On the cooler nights of spring, it's heartwarming to enjoy a bowl of hot, homemade soup like this one from our Test Kitchen. It's easy to make, using convenience foods like canned tomatoes and frozen green beans. It's versatile, too. You can opt for chicken and chicken broth instead of beef and substitute your favorite veggies.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1/3 cup chopped onion
1/3 cup chopped green pepper
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup cubed peeled potatoes
3/4 cup fresh or frozen cut green beans
1/2 cup chopped carrot
1/2 cup water
1 garlic clove, minced
1 teaspoon Italian seasoning
1/8 teaspoon pepper

Steps:

  • In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender., Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Nutrition Facts : Calories 173 calories, Fat 6g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 394mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

BEEF VEGETABLE SOUP



Beef Vegetable Soup image

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. -Jean Hutzell, Dubuque, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 9h20m

Yield 7 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4-inch cubes
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (11-1/2 ounces) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

Steps:

  • In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 536mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

VEGETABLE BEEF SOUP (FALL APART BEEF!)



Vegetable Beef Soup (Fall apart beef!) image

Recipe VIDEO above. Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth. You'll love how the soup broth is slightly thickened and the extra flavour the wine or beer adds to the soup (the secret ingredient!). 20 minutes active cook/prep.

Provided by Nagi

Categories     Mains     Soups

Time 2h5m

Number Of Ingredients 18

1.5 tbsp olive oil (, separated)
500g/1 lb stewing beef (, cut into 1.75cm / 2/3" cubes (Note 1))
1/2 tsp salt and pepper
1 onion (, chopped)
3 garlic (, minced (1 tbsp))
2 celery (, cut into 0.8 cm / 1/3" slices)
3 carrots (, cut into 0.5 cm / 1/5" thick slices (halve larger ones))
4 tbsp flour
2 1/2 cups (625ml) beef broth/stock (, low sodium)
1 1/2 cups (375ml) dry red wine, Guinness beer or stout ((Note 2))
1.5 cups (375ml) water
2 tbsp tomato paste
2 bay leaves
1 tsp thyme dried
1 cup frozen peas
2 potatoes ((any), cut into 1.5cm / 2/3" cubes)
1 tbsp (15g) butter or oil
200g/ 6oz small mushrooms (, quartered or halved)

Steps:

  • Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.
  • Pat beef dry with paper towels, then sprinkle with salt and pepper.
  • Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
  • If pot looks dry, add a touch more oil.
  • Add garlic and onion, cook for 2 minutes.
  • Add carrot and celery, cook for 2 minutes or until onion is translucent.
  • Stir in flour, then slowly pour in beef broth while constantly stirring.
  • Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
  • Cover, adjust heat to medium low so it's bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
  • Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
  • The soup is ready when the potatoes are cooked and beef is very tender (see video).
  • Adjust salt and pepper to taste (I like lots of pepper in this!).
  • Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!

Nutrition Facts : Calories 419 kcal, Carbohydrate 32 g, Protein 28 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 75 mg, Sodium 473 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

OLD-FASHIONED BEEF-VEGETABLE SOUP



Old-Fashioned Beef-Vegetable Soup image

For a winter gathering, there's nothing better than this amazingly flavored beef soup, with classic ingredients like rutabagas and cabbage.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 14

Number Of Ingredients 15

3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces
10 cups water
3 tablespoons beef-flavor instant bouillon
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
2 dried bay leaves
4 cups vegetable juice
3 cups cubed potatoes (3 medium)
3 cups coarsely chopped cabbage
2 cups frozen small whole onions (from 16-oz bag)
2 cups cubed peeled rutabaga (1 1/2 medium)
2 cups frozen cut green beans (from 1-lb bag)
4 medium carrots, sliced (2 cups)
3 medium stalks celery, sliced (1 1/2 cups)

Steps:

  • In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
  • Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
  • Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
  • Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 30 mg, Fiber 4 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 850 mg, Sugar 7 g

QUICK AND EASY VEGETABLE BEEF SOUP



Quick and Easy Vegetable Beef Soup image

Vegetable beef soup with tomatoes that's quick, easy, and tasty! May use 2 pounds of lean beef or 2 pounds lean turkey. We like to combine one pound of each! Serve with cornbread or Ritz® crackers!

Provided by Texas Momma

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

Time 50m

Yield 8

Number Of Ingredients 11

1 pound lean ground beef
1 pound lean ground turkey
½ onion, chopped
1 ½ cups water
2 (28 ounce) cans diced tomatoes
1 ½ teaspoons garlic powder (such as Lawry's®)
1 ½ teaspoons sea salt, or to taste
½ teaspoon dried basil
½ teaspoon finely ground black pepper, or to taste
3 ½ teaspoons beef base (such as Better Than Bouillon®)
2 (12 ounce) packages frozen mixed vegetables

Steps:

  • Heat a large pot over medium heat. Cook and stir ground beef and ground turkey in the pot until completely browned, 7 to 10 minutes. Stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes. Drain fat from the pot and return to medium heat.
  • Pour water and tomatoes into the pot. Season soup with garlic powder, sea salt, basil, and black pepper. Stir beef base through the soup. Add frozen mixed vegetables to the pot; stir.
  • Bring the soup to a boil, reduce heat to low, and cook, stirring occasionally, until the vegetables are cooked through, 20 to 30 minutes.

Nutrition Facts : Calories 276.9 calories, Carbohydrate 20 g, Cholesterol 72.5 mg, Fat 7.8 g, Fiber 5.4 g, Protein 29.6 g, SaturatedFat 3 g, Sodium 934.9 mg, Sugar 5.8 g

OLD-FASHIONED VEGETABLE BEEF SOUP



Old-Fashioned Vegetable Beef Soup image

Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.

Provided by Marla Swoffer

Categories     One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

Steps:

  • Cut meat into small, bite-size (1/2") pieces.
  • In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
  • Set aside on a plate.
  • Chop celery, onion, potatoes, and carrots into bite-size pieces.
  • Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
  • Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
  • Bring to a boil.
  • Reduce heat and simmer uncovered until beef is almost tender, about an hour.
  • Add peas and hot sauce to soup.
  • Cover and simmer until beef is tender, about 30 minutes longer.
  • Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9

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.

VEGETABLE BEEF SOUP - BASIC RECIPE



Vegetable Beef Soup - Basic Recipe image

My mother never made soup from scratch so I never learned how. After trying a number of soup recipes from Zaar, I came up with this recipe as a guideline for a basic veggie beef soup. I often throw in whatever veggies I have around so the soup is never exactly the same two times running; however, soup-making isn't an exact science as is baking. I'm posting the recipe so that I can give it out easily; evidently, folks seem to really like it!

Provided by Impera_Magna

Categories     Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 lb ground round
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 (15 ounce) can diced tomatoes
2 cups tomato juice or 3 cups v 8 vegetable juice
2 (10 1/2 ounce) cans condensed beef broth
2 1/2 cups water
1 (15 ounce) can cut green beans, drained
3 cups vegetables, of choice (yellow corn, shoe-peg corn, lima or butter beans, green peas, large potato, peeled and diced, whatev)
1 1/2 tablespoons parsley flakes
1/2 teaspoon black pepper

Steps:

  • Brown meat in large pot along w/ onions, celery, and carrots.
  • Add remaining ingredients, bring to a boil.
  • Reduce heat, cover and simmer 30-45 mins til veggies and barley are done.
  • Note #1: I've been adding ½ cup pearl barley to the soup, which will be done in the amount of simmering time. Quick barley takes only 10 minutes to cook so you could add later.
  • Note #2: I've found that adding pasta, while good at first, it continues to absorb the soup liquid and get really big and the soup becomes more like a stew. If you'd like noodles, I would cook them separately and add them to the bowl just before ladling in the soup.
  • Note #3: You could also add rice, if you would like.

EASY VEGETABLE-BEEF SOUP



Easy Vegetable-Beef Soup image

There's no need to spend all day at the stove with this vegetable beef soup recipe. Made with onions, ground beef, frozen vegetables and tomato sauce, it tastes just like a slow-cooked soup, but comes together in just 45 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb ground beef (at least 80% lean)
1 cup chopped onions
5 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon pepper
3 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 bag (16 oz) frozen mixed vegetables
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (8 oz) tomato sauce

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.

Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 45 mg, Fiber 5 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize About 1 1/2 cups, Sodium 770 mg, Sugar 7 g, TransFat 0 g

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

GROUND BEEF VEGETABLE SOUP



Ground Beef Vegetable Soup image

This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese.

Provided by Sue's recipes

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

Time 1h35m

Yield 6

Number Of Ingredients 14

2 pounds ground beef
4 carrots, diced
4 celery ribs, chopped
1 onion, chopped
4 potatoes, peeled and cut into 1-inch pieces
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole tomatoes, crushed
1 (15 ounce) can peas, undrained
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
ground black pepper to taste
⅛ teaspoon ground thyme
1 bay leaf, or more to taste
¼ cup water, as needed

Steps:

  • Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
  • Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
  • Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

Nutrition Facts : Calories 598.3 calories, Carbohydrate 70.6 g, Cholesterol 94.6 mg, Fat 20 g, Fiber 13.9 g, Protein 37.4 g, SaturatedFat 7.5 g, Sodium 1152.9 mg, Sugar 18.5 g

HOMEMADE VEGETABLE BEEF SOUP



Homemade Vegetable Beef Soup image

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Provided by renee

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

Time 5h55m

Yield 10

Number Of Ingredients 10

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

Steps:

  • Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
  • Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g

BEEF AND VEGETABLE SOUP



Beef and Vegetable Soup image

Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h20m

Yield 6

Number Of Ingredients 10

½ pound boneless beef chuck roast, cut into 1/2-inch pieces
1 tablespoon olive oil
2 cups cubed unpeeled Yukon Gold potatoes
2 medium carrots, peeled, cut in half lengthwise and sliced
1 tablespoon all-purpose flour
1 (32 ounce) carton Swanson® Lower Sodium Beef Broth
2 tablespoons tomato paste
1 teaspoon chopped fresh thyme leaves
1 cup green beans, trimmed and cut into 1/2-inch pieces
1 cup frozen peas

Steps:

  • Season the beef as desired.
  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
  • Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
  • Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.7 g, Cholesterol 17.2 mg, Fat 6.5 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 383.1 mg, Sugar 3.2 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.

VEGETABLE-BEEF SOUP



Vegetable-Beef Soup image

Provided by Julia Reed

Categories     dinner, main course

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 15

14-ounce piece lean salt pork or 1 tablespoon vegetable or canola oil
3 marrow bones
1 1/2 pounds beef stew meat (rump or shoulder), cut into 2-inch pieces
1 28-ounce can whole tomatoes, drained and coarsely chopped
3 carrots, peeled and sliced
2 onions, chopped
2 celery ribs, coarsely chopped
2 small parsnips, peeled and sliced
2 cups fresh or frozen baby lima beans
1 cup fresh or frozen green beans
2 cups fresh or frozen okra, sliced thin
2 cups fresh or frozen corn kernels
1 cup fresh or frozen green peas
Generous pinch sugar
Salt and freshly ground black pepper to taste

Steps:

  • Heat a heavy 6-quart pot over medium heat. Add the salt pork and sauté until golden. Remove it and set aside. Discard all but 1 tablespoon of the drippings.
  • Increase the heat to medium-high (add vegetable oil, if using). In batches, brown the marrow bones and stew meat. Add 3 quarts of water and the salt pork. Bring to a boil, reduce heat and simmer 2 hours, skimming off any foam.
  • Add the tomatoes, carrots, onions, celery and parsnips; return to a boil. Reduce the heat, cover and simmer 30 minutes. Add the lima beans and green beans. Cover and simmer for another 30 minutes. Add the okra and simmer 20 minutes. Remove marrow bones and salt pork. Add the corn and peas and cook for about 10 more minutes, until cooked through. Skim off the fat from the surface and discard. Taste the broth and add sugar, salt and pepper as needed. The soup is ready but improves with age. If not serving immediately, refrigerate after it cools. Before reheating, skim off any congealed fat. If it is too thick, thin with a bit of water.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 39 grams, Carbohydrate 25 grams, Fat 52 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 804 milligrams, Sugar 8 grams, TransFat 0 grams

HEARTY BEEF AND VEGETABLE SOUP



Hearty Beef and Vegetable Soup image

This is a quick and easy hearty soup. Use your favorite mix of vegetables, I like the mix of carrot, corn, peas and beans from the freezer.

Provided by KelBel

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
2 teaspoons olive oil
1 large onion, chopped
1 garlic clove, minced
1 (15 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
1 (14 ounce) can beef broth
1 (14 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
2 cups water
2 cups frozen mixed vegetables
1 teaspoon italian seasoning

Steps:

  • Heat oil in dutch oven. Add onion, garlic and ground beef. Brown for 10 minutes, drain fat if necessary.
  • Add remaining ingredients and cook until the soup starts to boil. Turn down heat and simmer 10 minutes.
  • Serve with parmesan cheese and crusty bread.

Nutrition Facts : Calories 345.9, Fat 14.5, SaturatedFat 5.1, Cholesterol 51.4, Sodium 991.6, Carbohydrate 31.2, Fiber 9.2, Sugar 7.8, Protein 24.6

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.

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