Beef Veggie Bean Soup Recipes

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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

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.

RICK'S VEGETABLE BEEF SOUP



Rick's Vegetable Beef Soup image

This is my version of a basic beef and vegetable soup. I've also done this in a crockpot starting it before going to work and ready to eat when I get home.

Provided by rickscott

Categories     Low Cholesterol

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/4 lbs beef stew meat
1 1/2 cups carrots, cut up
3 medium potatoes, cubed 1 inch
8 ounces frozen corn
1/2 medium onion, chopped coarsely
1 tablespoon beef bouillon
1 bay leaf
14 1/2 ounces diced tomatoes
14 1/2 ounces green beans, drained
8 cups water
salt, to-taste
fresh ground black pepper, to-taste

Steps:

  • In a large pot, brown beef in hot oil.
  • Add bouillon, spices, and water.
  • Bring to a boil; reduce heat.
  • Cover and simmer for 1 1/2 hour.
  • Add remaining ingredients.
  • Return to boiling; reduce heat.
  • Cover and simmer 1/2 hour or until vegetables are done.
  • Season to taste with salt and black pepper.

Nutrition Facts : Calories 286.8, Fat 5, SaturatedFat 2, Cholesterol 60.5, Sodium 128.8, Carbohydrate 38, Fiber 7, Sugar 6.8, Protein 26.1

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

DELICIOUS VEGETABLE BEEF SOUP



Delicious Vegetable Beef Soup image

This is truly delicious! This is a variation of my mother-in-laws soup with a little more vegetable and broth to make it more of a meal. I hope you enjoy it!

Provided by Susan

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

Time 2h45m

Yield 8

Number Of Ingredients 19

2 (14 ounce) cans vegetable broth
2 cups water
5 small potatoes, peeled and diced
⅓ head cabbage, chopped
1 ½ pounds ground beef
1 small onion, diced
¼ cup diced celery
¼ cup chopped green bell pepper
1 tablespoon minced garlic
2 (11.5 ounce) cans tomato-vegetable juice cocktail
1 (14.5 ounce) can Italian-style diced tomatoes
½ (16 ounce) package frozen mixed vegetables
1 cup frozen cut okra
1 cup frozen lima beans
2 cubes beef bouillon, crumbled
2 tablespoons Worcestershire sauce
1 tablespoon celery seed
1 tablespoon bacon grease
salt and pepper to taste

Steps:

  • Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
  • Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
  • Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 39.8 g, Cholesterol 51.8 mg, Fat 10.8 g, Fiber 7.9 g, Protein 21.2 g, SaturatedFat 4 g, Sodium 859.6 mg, Sugar 9 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

VEGETABLE-BEAN SOUP



Vegetable-Bean Soup image

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

Steps:

  • In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g

VEGGIE BEAN SOUP



Veggie Bean Soup image

From Williamson, West Virginia, Lois Dean writes, "As chairman of the kitchen at my church, I wanted a meatless soup for a Lenten lunch. I came up with this colorful vegetable recipe and got rave reviews."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
2 cups water
1 can (15-1/2 ounces) great northern beans, rinsed and drained
3/4 cup chicken broth
3/4 cup Italian stewed tomatoes
1/2 cup cubed peeled potato
1/2 cup frozen cut green beans
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute the onion, celery and carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. Discard bay leaf.

Nutrition Facts : Calories 171 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

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.

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

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

HOME-STYLE VEGETABLE BEEF SOUP



Home-Style Vegetable Beef Soup image

This hearty soup is great on a cold winter day. Serve with homemade cornbread, biscuits, or crackers.

Provided by STKA

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

Time 55m

Yield 10

Number Of Ingredients 11

1 pound ground beef
1 onion, diced
6 red potatoes, finely diced
5 carrots, thinly sliced
½ cup water
1 (15 ounce) can whole kernel corn, drained
2 cups frozen green beans
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
  • Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
  • Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 39.2 g, Cholesterol 27.5 mg, Fat 6.9 g, Fiber 5.6 g, Protein 13.3 g, SaturatedFat 2.6 g, Sodium 756.3 mg, Sugar 8.9 g

AWESOME BEEF VEGETABLE SOUP



Awesome Beef Vegetable Soup image

This is awesome for a cold winter day. Filled with vegetables. Perfect with rustic bread. Easy to make and great as leftovers!

Provided by Michele McCormick

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

Time 1h40m

Yield 8

Number Of Ingredients 17

1 tablespoon butter
¼ cup chopped onion
1 clove garlic, chopped
½ teaspoon prepared horseradish
1 ½ pounds ground beef
2 (28 ounce) cans diced tomatoes, undrained
3 ½ cups water
5 potatoes, chopped
1 (10 ounce) package frozen mixed vegetables
½ cup chopped carrots
1 (10 ounce) package frozen corn
1 tablespoon butter-flavored granules (such as Butter Buds®)
1 teaspoon dill seasoning
1 teaspoon hot pepper sauce
¼ teaspoon ground cinnamon
grated Parmesan cheese to taste
salt and ground black pepper to taste

Steps:

  • Melt the butter in a large skillet over medium heat, and stir in the onion, garlic, and horseradish. Cook and stir until the onion is translucent, about 5 minutes, then mix in the ground beef. Cook and stir the ground beef until evenly browned, no longer pink, and crumbly. Drain excess fat, and transfer the cooked beef mixture into a large soup pot.
  • Mix in the tomatoes, water, potatoes, mixed vegetables, carrots, corn, butter-flavored granules, dill seasoning, hot pepper sauce, and cinnamon, and stir to thoroughly combine. Bring the soup to a boil, then reduce heat to a simmer and cook until the vegetables are tender, about 1 hour. Stir occasionally. Before serving, season to taste with Parmesan cheese, salt, and black pepper.

Nutrition Facts : Calories 371.3 calories, Carbohydrate 44.2 g, Cholesterol 56 mg, Fat 12.2 g, Fiber 7.2 g, Protein 21.2 g, SaturatedFat 5 g, Sodium 433.6 mg, Sugar 7.7 g

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

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

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.

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

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From familyonketo.com


HEARTY BEAN-N-VEGETABLE SOUP WITH BEEF - RECIPE | COOKS.COM
2019-10-20 2 cloves minced garlic (for sauteing beef or pork) 2 tbsp. fresh parsley, minced or 1 tsp. dried. Bring beef stock to a boil. Reduce heat and add package of dried beans, 1 of the onions, celery, and seasonings and simmer for 30 minutes. Add remaining vegetables and tomato sauce and simmer for an additional hour or until vegetables are tender.
From cooks.com


VEGETABLE BEEF AND BEAN SOUP : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


VEGETABLE AND FAVA BEAN SOUP - RICARDO
In a saucepan over medium heat, soften the onion in the oil. Add the carrots, celery and rutabaga. Continue cooking for 5 minutes. Add the tomatoes and broth and bring to a boil. Cover and simmer over low heat for about 40 minutes or until the …
From ricardocuisine.com


QUICK VEGETABLE GROUND BEEF SOUP - I WASH YOU DRY
Instructions. In a large dutch oven or pot brown the ground beef over medium-high heat, breaking up into small chunks along with the diced onion. Cook until no longer pink and onion is tender. Add in the garlic and cook about 30 seconds, until fragrant. Drain and discard any fat.
From iwashyoudry.com


OLD-FASHIONED HEARTY VEGETABLE BEEF SOUP RECIPE
2021-08-25 Remove the meat from the bones, cut it into small pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender.
From thespruceeats.com


BEEF AND BEAN SOUP RECIPE - SHE WEARS MANY HATS
2021-09-14 Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple. Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan. Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
From shewearsmanyhats.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


20 BEST GROUND BEEF SOUP RECIPES - INSANELY GOOD
2022-01-19 Enjoy these ground beef soup recipes on a chilly day, and you won't regret it! From hamburger to stuffed pepper to lasagna, these soups are easy, satisfying, and so delicious! From hamburger to stuffed pepper to lasagna, these soups are easy, satisfying, and so delicious!
From insanely-goodrecipes.com


VEGETABLE BEEF SOUP - FOOD STORAGE MOMS
2022-02-03 Soups contain vital minerals and vitamins that prompt a more speedy recovery. A Google search indicates that one cup of vegetable beef soup has 18.8g of total carbs, 14.5g of net carbs, 1.6g of fat, and only 219 calories. Of course, these numbers are influenced by the amount of beef included in the soup. It is felt that soups provide a more ...
From foodstoragemoms.com


EASY VEGETABLE SOUP RECIPES FOR CROCK POT - THERESCIPES.INFO
10 Best Simple Vegetable Soup Crock Pot Recipes | Yummly trend www.yummly.com. Crock Pot Beef Vegetable Soup Favorite Family Recipes canned corn, green beans, pepper, onion, ground beef, frozen peas and 5 more Slow-Cooker Vegetable Soup Peacful Plate vegetable stock, water, tomato paste, celery, garlic, sweet onion and 9 more
From therecipes.info


VEGETABLE BEEF SOUP RECIPE (CHEAP, EASY, DAIRY-FREE & DELICIOUS!)
2019-01-07 Instructions. Heat the oil in a large saucepan over medium-high heat. Add the ground beef, and saute until browned. Using a slotted spoon, remove the beef to a bowl. Add the onion and garlic to the drippings in your saucepan, reduce the heat to medium, and saute until the tender and translucent.
From godairyfree.org


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


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


SLOW-COOKER BEEF AND BEAN SOUP RECIPE - PILLSBURY.COM
2016-08-16 In 6 1/2-quart slow cooker, mix 1.5 lb cubed beef stew meat, 2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained, 2 cans (15 oz each) cannellini beans, 3 large carrots, chopped, 1 cup chopped onion, 1/2 teaspoon black pepper and 1 carton (32 oz) Progresso™ beef flavored broth.
From pillsbury.com


ITALIAN VEGETABLE BEEF BEAN SOUP RECIPE | SPARKRECIPES
Start soup on medium high to begin slow boil. Use slotted spoon to remove carrots and celery from water (again reserving water) and add to soup. Add beef bouillon cubes (or granules) to reserved water and stir until dissolved. Add to soup. Cover pot and let it come to a light boil for 10-15 minutes, stirring a few times.
From recipes.sparkpeople.com


BEEF & BEAN SLOW COOKER SOUP - A SOUTHERN SOUL
Add the ground beef and onion. Add half of salt, pepper and garlic. Cook until the meat is done. Place meat and onion mixture in the bottom of slow cooker. Add chopped carrot and celery and mix together. Gently pour in tomatoes and stock. Add beans, salt, pepper and thyme. Stir to blend all ingredients. Cover and cook soup on low for 5 hours.
From asouthernsoul.com


10 BEST SEASONING VEGETABLE BEEF SOUP RECIPES | YUMMLY
2022-05-01 pasta sauce, tomato soup, onion powder, soup, ground beef, veggies and 1 more Stovetop Vegetable Beef Soup Crisco dried basil, vegetable juice, garlic, au jus, bay leaves, finely chopped onion and 10 more
From yummly.com


VEGETABLE BEEF SOUP | SOUTHERN LIVING
Step 1. Cook meat in hot oil over medium-high heat in a large Dutch oven 6 to 8 minutes or until browned. Advertisement. Step 2. Stir in frozen mixed vegetables, next 9 ingredients, and 1 ½ qt. water, stirring to loosen particles from bottom of Dutch oven.
From southernliving.com


10 BEST VEGETABLE BEEF SOUP RECIPES | YUMMLY
2022-05-01 veggies, pasta sauce, ground beef, tomato soup, beef broth, soup and 1 more Easy Vegetable Beef Soup Diary Of A Recipe green bell pepper, garlic, chopped carrots, chicken broth, veggies and 10 more
From yummly.com


HOMEMADE VEGETABLE BEEF SOUP RECIPE - PURA VIDA MOMS
2020-05-04 Cover the mixture with water and stir to combine. Cook in a large pot until meat is tender. Slow cook on high for 4 hours, slow cook on low for 6 hours, or pressure cook on high for 20 to 30 minutes and allow the steam to release on its own. While meat is cooking, bring to a boil the carrots until fork tender.
From puravidamoms.com


HOMEMADE VEGETABLE BEEF SOUP - EASY GROUND BEEF SOUP
In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender. Add the remaining ingredients. Cover and simmer 30 minutes longer or until heated through, stirring occasionally. Discard bay leaves before serving.
From sweetpeaskitchen.com


VEGGIE BEAN SOUP RECIPE RECIPES ALL YOU NEED IS FOOD
Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs. Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill ...
From stevehacks.com


CHUCKWAGON GROUND BEEF SOUP WITH BEANS RECIPE
2022-01-12 In a Dutch oven or stockpot over medium heat, cook the bacon until crisp. Remove the bacon to paper towels to drain. Add the ground beef, onions, and celery to the bacon drippings; cook, stirring, until the beef is no longer pink. Add the garlic and cook for 1 minute longer. Add the carrots, beef broth, tomatoes, peppers, Worcestershire sauce ...
From thespruceeats.com


HEARTY ITALIAN BEEF, BEAN, AND VEGETABLE STEW {LARGE BATCH RECIPE}
2012-09-16 Stir to combine and bring to a boil. Reduce heat to about medium/low and simmer for 20 minutes, or until the carrots are slightly softened. After 20 minutes, add the green beans and corn and bring back to a boil. Reduce heat and simmer for just a few minutes until the green beans and corn are tender.
From barefeetinthekitchen.com


VEGETABLE BEEF SOUP - COOKING CLASSY
2018-07-17 Instructions. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through. Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
From cookingclassy.com


VEGETABLE BEEF SOUP (FALL APART BEEF!) | RECIPETIN EATS
2020-03-08 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 …
From recipetineats.com


VEGETABLE BEEF SOUP - FEAST AND FARM
2020-06-04 Heat a large pot over medium high heat. Add the olive oil and heat 1-2 minutes. Add the meat and onion and brown on all sides--about 5 minutes total. Cover with the water (add more if necessary to cover the meat totally) and simmer …
From feastandfarm.com


PALEO BEAN SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


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