Beef And Veggie Soup Recipes

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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

BEEF VEGGIE SOUP



Beef Veggie Soup image

Brimming with chunks of beef, potatoes, carrots, green beans and mushrooms, this satisfying soup is a meal in itself. When unexpected guests come to visit, this is one of my favorite recipes to prepare because it's ready in no time. -Ruby Williams, Bogalusa, Louisiana.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
6 medium carrots, cut into 1/2-inch slices
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) beef broth
3 cups cubed cooked roast beef
2 cups sliced fresh mushrooms
2 cups frozen cut green beans
1 cup frozen peas
1 can (15 ounces) tomato sauce
2 tablespoons minced fresh parsley

Steps:

  • Place first seven ingredients in a 6 qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.

Nutrition Facts : Calories 150 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 634mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

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

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 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

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

This is the easiest vegetable beef soup recipe that I know of, and it tastes wonderful!

Provided by Marne

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

Time 1h

Yield 8

Number Of Ingredients 8

1 pound ground beef
2 quarts water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
4 potatoes, peeled and cubed
1 (16 ounce) package frozen mixed vegetables
8 cubes beef bouillon, crumbled
½ teaspoon ground black pepper

Steps:

  • In a large pot over medium heat, cook beef until brown; drain.
  • In a large pot over medium heat, combine cooked beef, water, tomatoes, onion, potatoes, mixed vegetables, bouillon and pepper. Bring to a boil, then reduce heat and simmer 45 minutes.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 30.5 g, Cholesterol 34.4 mg, Fat 8.3 g, Fiber 4.6 g, Protein 14.6 g, SaturatedFat 3.2 g, Sodium 1014.1 mg, Sugar 3.2 g

VEGETABLE BEEF SOUP



Vegetable Beef Soup image

When we come in from playing in the snow, I serve this hearty vegetable beef soup. -Nancy Soderstrom, Roseville, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h40m

Yield 20 servings (6 quarts).

Number Of Ingredients 14

1 boneless beef chuck roast (2-1/2 to 3 pounds)
4 quarts water
1 cup medium pearl barley
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1 teaspoon salt
1 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped carrots
1 package (16 ounces) frozen mixed vegetables
1/4 cup minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon garlic salt

Steps:

  • Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 235mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.

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

BEEF AND VEGGIE SOUP



Beef and Veggie Soup image

I adapted this recipe from one I saw in a cookbook in an effort to add more vegetables to our diet. Our two young sons eat this up without hesitation. -Teresa King, Chambersburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 15

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained, optional
1 package (10 ounces) frozen corn
1 cup shredded carrots
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped fresh tomato
1 tablespoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Shredded cheddar cheese, sour cream and tortilla chips

Steps:

  • In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if desired, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired.

Nutrition Facts : Calories 220 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 531mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges

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

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

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

LEFTOVER BEEF VEGETABLE SOUP



Leftover Beef Vegetable Soup image

Whenever I cook a roast, I use whatever beef is left over to make this soup. Any leftover vegetables may be used as well. It's a family favorite!

Provided by SHORECOOK

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

Time 1h

Yield 6

Number Of Ingredients 10

2 medium potatoes, peeled and cubed
4 stalks celery, diced
1 small onion, diced
6 cups water
2 tablespoons beef base (such as Better than Bouillon®)
½ pound cubed cooked beef
1 (16 ounce) package frozen peas and carrots
½ teaspoon parsley flakes
½ teaspoon dried oregano
½ teaspoon dried basil

Steps:

  • Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.
  • Cover and simmer until vegetables are tender, about 40 minutes.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 22.8 g, Cholesterol 37.5 mg, Fat 10.2 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 1128.8 mg, Sugar 1.5 g

DELICIOUS VEGETABLE BEEF SOUP



Delicious Vegetable Beef Soup image

This is a really good soup! It's not hard to make. I'm only 14 and I made it. My family loved it and keep begging me to make it again!

Provided by Emily Rose

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 large onion, chopped
3 cloves garlic, chopped
1/4 cup dried Italian herb seasoning (rosemary, basil, oregano, thyme etc.)
1 (16 ounce) can stewed tomatoes
5 cups beef broth
5 cups frozen mixed vegetables
3 cups of small conchiglie (shell pasta)
4 tablespoons of minced parsley
salt and pepper

Steps:

  • In a soup pot or large saucepan, cook the ground beef, onion, and garlic over medium heat, stirring often,for about 8 minutes.
  • Add the dried herb seasoning and continue to cook for 1 minute.
  • Place the tomatoes in a blender and break them into smaller chunks and then add to the pot.
  • Add the water-mixed beef broth or beef cube and bring to a boil.
  • Reduce the heat to medium and simmer, partially covered for 15 minutes so the flavors can blend.
  • Add the vegetables and conchiglie.
  • Simmer uncovered over medium heat until they are tender, maybe 10 minutes.
  • Season the soup with salt and pepper and stir in the parsley.

HEARTY BEEF VEGGIE SOUP



Hearty Beef Veggie Soup image

Here's a slow-cooked meal-in-one just perfect for chilly winter nights. It's nice to come home to a hearty soup that's ready to eat. It goes well with a fruit salad and bread. -Colleen Jubl, Dayton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 3h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
4 cups spicy hot V8 juice
2 cups coleslaw mix
1 can (14-1/2 ounces) Italian stewed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
1/4 teaspoon pepper
1 package (10 ounces) frozen corn
1 package (9 ounces) frozen cut green beans

Steps:

  • In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in V8 juice, coleslaw mix, tomatoes, Worcestershire sauce, basil and pepper. Cover and cook on low for 3-4 hours or until heated through. Add corn and green beans during the last 30 minutes of cooking.

Nutrition Facts : Calories 162 calories, Fat 4g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 380mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

BEEF VEGGIE BEAN SOUP



Beef Veggie Bean Soup image

HUGE pot Bean soup with beef and veggies. Very filling. Great with salad or sandwiches. Great for a crowd. makes 9 1-1/2 cup servings

Provided by novitz

Categories     Beans

Time 3h20m

Yield 9 serving(s)

Number Of Ingredients 11

1 (20 ounce) bag 15 bean soup mix
1 1/4 lbs sirloin
1 tablespoon Worcestershire sauce
6 cups water
1 (14 ounce) can beef broth, 99% fat free
3 beef bouillon cubes
1 cup onion, diced
1/2 cup celery, diced
1 bag frozen carrots, crinkle cut
1 (15 1/4 ounce) can green beans
1 (15 1/4 ounce) can whole kernel corn

Steps:

  • Soak beans for at least 6 hours or overnight.
  • Drain and rinse beans.
  • Place in large soup pot and cover with 6 cups water.
  • Add 3 beef boullion cubes, onion and celery.
  • Bring to a boil, then reduce heat to a rapid simmer.
  • Cover bean pot.
  • Meanwhile, Cube sirloin and lightly brown with Worchesire sauce.
  • Add to bean pot.
  • Simmer for 1 1/2 hours.
  • Add can of beef broth and bag of frozen carrots (I let them thaw on the counter to reduce cooking time) Simmer covered 1 addittional hour.
  • Add cans of green beans and corn.
  • Simmer 15 minutes.
  • *When I add carrots and beef broth I throw in some garlic powder and whatever seasonings I have in the cabinet.

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From yummly.com


10 BEST WORLDS BEST BEEF VEGETABLE SOUP RECIPES | YUMMLY
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2022-05-22 Beef Vegetable Soup The Cozy Cook. browning, chili powder, salt, beef seasoning, garlic powder, dry red wine and 22 more. Beef Vegetable Soup. Bet On Dinner. onions, beef broth, bay leaf, italian seasoning, carrots, stewing …
From yummly.com


SIMPLE GROUND BEEF VEGETABLE SOUP RECIPE - TWO KOOKS IN THE …
2021-11-22 Top with chopped fresh chives. parsley or homemade croutons. To make soup in instant pot (IP): Heat IP on SAUTE function to hot. Add oil and sauté ground beef, onions and garlic for 4-5 minutes until meat is brown. Add flour if using and stir for 1-2 minutes. Turn to OFF. Add vegetables, spices, broth, pasatta.
From twokooksinthekitchen.com


GROUND BEEF VEGETABLE SOUP - GREAT GRUB, DELICIOUS TREATS
2021-12-05 In a large frying pan or skillet, cook ground beef, onions, and seasonings until no longer pin and onions are tender. Drain and return to the pan. Add diced tomatoes, crushed tomatoes, vegetable broth, beef broth, and cubed potatoes. Stir and bring to boil. Reduce heat and cook until potatoes are tender.
From greatgrubdelicioustreats.com


STACYS FAVORITE VEGETABLE BEEF SOUP RECIPES
Steps: Heat vegetable oil in a large stew pot. Add the stew meat and thoroughly brown on all sides. Add red wine and deglaze pot, stirring in all the brown bits on the bottom until the wine is reduced by at least 1/2.
From recipes.servegame.org


EASY BEEF VEGETABLE SOUP RECIPE - ALL THINGS MAMMA
2021-10-14 Select the Saute Button on the Instant Pot and set it to normal. Add 2 tablespoons oil and stew meat. Season the beef with salt, pepper and garlic powder. Cook the stew meat until browned on all sides; about 5 minutes. Add the remaining ingredients to …
From allthingsmamma.com


VEGETABLE BEEF SOUP (CLASSIC, STOVETOP VERSION) - A PINCH OF HEALTHY
Add the onions, celery, carrots, bay leaf, oregano and marjoram to the pot, and toss in the oil; cook until the veggies start to get tender, about 7 minutes. Add a pinch of salt and pepper to the veggies and stir. Add the beef stock, tomatoes, corn, …
From apinchofhealthy.com


BEEF VEGETABLE SOUP RECIPE
2022-01-10 Brown stew meat in olive oil over medium high heat. Add your onions, garlic, carrots, and celery and cook for an additional 5 minutes. Add sautéed meat and veggies to the crockpot. Stir in potatoes, spices, broth, and canned tomatoes to the crockpot base. Cook on high for 4-6 hours or low for 6-8 hours.
From thecleaneatingcouple.com


VEGETABLE BEEF SOUP - WHOLESOME FARMHOUSE RECIPES
2021-01-31 Cover and bring to a boil. Reduce the heat to medium-low. Continue to cook for 1 hour 30 minutes or until the beef is almost fork tender. Add in the mixed vegetables, soy sauce, beef soup base, and pasta. Continue to cook another 20-30 minutes until the vegetables and pasta are cooked. Remove the 2 bay leaves.
From wholesomefarmhouserecipes.com


HOW TO MAKE HEARTY VEGETABLE BEEF SOUP | KITCHN
2021-01-11 At this point, stir in the potatoes, broth, tomatoes, herbs, and the beef. Bring the soup to a simmer, and cook until the tough meat is tender and the potatoes are cooked through. Tender green beans and frozen peas can overcook quickly, so wait until the final five minutes to add them to the soup. Serve with fresh parsley and lots of crusty bread.
From thekitchn.com


PIONEER WOMAN VEGETABLE BEEF SOUP RECIPE
Step 1: In a large soup pot, brown the ground beef or stew meat over medium-high heat for 3-5 minutes. There’s no need to drain the fat if you’re using ground beef. However, if you’re using stew meat, you may want to drain off any excess fat. Draining the fat is optional, but it will make for a leaner soup.
From thebrilliantkitchen.com


OLD-FASHIONED VEGETABLE BEEF SOUP RECIPE - THE SPRUCE EATS
2022-04-06 Bring to a boil over high heat. Add the salt, pepper, and onions to the beef pot. Cover and simmer for 2 hours. Add the carrots, string beans, potatoes, celery, tomatoes, and rice into the beef-and-onion mixture. Cover the pot and simmer for about 1 more hour. Remove the bones from the soup and pull off all the meat.
From thespruceeats.com


HEARTY ITALIAN VEGETABLE BEEF SOUP - BAREFEET IN THE KITCHEN
2021-11-10 Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid. When the soup begins boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes until the carrots are tender. Taste the soup and adjust the salt as desired.
From barefeetinthekitchen.com


VEGETABLE BEEF SOUP - SAVOR THE BEST
2021-07-08 Instructions. In a Dutch oven or heavy bottomed soup pot set over medium-high, heat the oil and add the chuck roast and season with salt and pepper. Sear the roast for 4-5 minutes on each side to get a deep, rich crust. If there is a rim of fat on the edges, use the tongs to hold it on edge to render out the fat.
From savorthebest.com


VEGETABLE BEEF SOUP - MY HEAVENLY RECIPES
2018-09-02 Brown the onion, ground beef and garlic. Be sure to drain off any fat. Add in potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, and seasonings. Simmer covered 10 minutes. Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.
From myheavenlyrecipes.com


VEGETABLE BEEF SOUP (LOADED WITH FRESH VEGGIES!) - SPEND WITH …
2021-09-29 Cook 2 minutes more. Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender. Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more.
From spendwithpennies.com


10 BEST TOMATO BASED BEEF VEGETABLE SOUP RECIPES | YUMMLY
2022-05-21 French Onion-Style Beef Vegetable Soup Clean Eating. olive oil, dry red wine, grated Parmesan cheese, garlic, tomato paste and 10 more. Lazy Day Beef & Vegetable Soup Beef. It's What's For Dinner. pepper, no salt added diced tomatoes, shredded romano cheese and 8 …
From yummly.com


VEGETABLE BEEF SOUP - DINNER AT THE ZOO
2019-02-06 Instructions. Heat the olive oil in a large pan over medium high heat. Season the stew meat with salt and pepper to taste. Place half of the meat in the pan in a single layer. Cook for 3-4 minutes per side or until browned. Repeat the process with the remaining beef. Place the meat on a plate and cover to keep warm.
From dinneratthezoo.com


OLD-FASHIONED VEGETABLE BEEF SOUP (EASY RECIPE) - INSANELY GOOD
2022-02-04 Directions. In a large pot over medium heat, combine the beef broth and beef stew cubes. Bring the broth to a boil and reduce the heat to low. Let it simmer until the beef is fork-tender, about 45 minutes to 1 hour. Add the canned corn, green beans, tomato sauce, and tomato paste to the pot and mix to combine.
From insanelygoodrecipes.com


EASY VEGETABLE BEEF SOUP - BUDGET BYTES
2022-04-18 Stir to combine. Turn the heat up to medium-high and allow the soup to come up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 10 minutes, or until the potatoes are fork-tender. Add the frozen vegetables to the pot and allow the soup to come back up to a simmer.
From budgetbytes.com


BEEF SOUP WITH ROOT VEGETABLES RECIPE | EATINGWELL
Step 2. In the same Dutch oven, heat the remaining 1 tablespoon oil over medium heat. Add celery, onion, carrot, and garlic; cook for 3 minutes, stirring frequently. Drain off any fat. Return meat to Dutch oven. Step 3. Stir in broth, water, thyme, and bay leaf. Bring to boiling; reduce heat.
From eatingwell.com


EASY VEGETABLE BEEF SOUP RECIPE | OTTAWA MOMMY CLUB
2021-02-16 How To Make the Vegetable Beef Soup. Brown meat in a Dutch oven or pot. Remove excess fat. Add veggies, stewed tomatoes, and tomato sauce. When this comes to a rolling boil, add bouillon cubes. Salt and pepper to taste. …
From ottawamommyclub.ca


BEST VEGETABLE BEEF SOUP RECIPE - HOW TO MAKE BEEF VEGETABLE …
2021-04-18 Directions. Season the meat with 1 teaspoon of the salt, 1 teaspoon of the pepper, and the flour. In a large stockpot or Dutch oven over medium heat, add the oil and just enough meat to form a single layer.
From food52.com


10 BEST HEALTHY BEEF VEGETABLE SOUP RECIPES | YUMMLY
2022-05-18 Beef Vegetable Soup The Cozy Cook. ground sage, salt, cold water, onion powder, black pepper, brown sugar and 22 more. Beef Vegetable Soup. Bet On Dinner. celery, italian seasoning, frozen corn, oil, stewing beef, beef broth and 10 more.
From yummly.com


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