Beef Vegetable Soup For 120 Recipes

BEEF BARLEY VEGETABLE SOUP

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.

BEEF NOODLE SOUP

Steps:

• In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
• Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY

Steps:

• Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
• Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
• In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
• Add the sliced beef.
• Add the dark soy sauce, for color, stir, then add the rice wine.
• Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
• Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
• Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
• Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
• Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
• To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
• Enjoy!

VEGETABLE DUMPLING SOUP RECIPE BY TASTY

Steps:

• In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
• In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
• Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
• Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
• Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
• Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
• To serve, garnish with lots of fresh parsley.
• Enjoy!

VEGETABLE BEEF SOUP FOR 50

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 large Dutch oven, brown the meat in oil in batches; drain. Transfer to a large stockpot; add the garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add vegetables; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until vegetables and meat are tender. Remove bay leaves.

HOMEMADE VEGETABLE BEEF SOUP

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.

BEEF STEW FOR A CROWD

Steps:

• In a soup kettle, brown beef in oil; drain. Stir in the water, tomato sauce, bouillon, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the meat is tender., Add the potatoes, carrots, celery and onions. Return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the vegetables are tender. , Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

BEEF VEGETABLE SOUP FOR 120

Steps:

• In a 8 gallon kettle combine first 7 ingredients.
• Add water to cover.
• Add tomato sauce and broth.
• In a large skillet cook beef, turkey and onions till no longer pink.; drain.
• Add to veggie mixture.
• Stir in salt, basil and pepper; bring to boil.
• Reduce heat and cover and simmer for 1- 1/2 hours till celery is tender.