Beefn Veggie Soup With Mozzarella Recipes

BEEF AND VEGETABLE SOUP

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.

BEEF AND VEGGIE SOUP WITH MOZZARELLA

Steps:

• In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.
• Sprinkle 2 tablespoons cheese in each of 8 soup bowls; fill bowls with soup.

HEARTY OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Gather the ingredients.
• In a large stockpot or Dutch oven , combine the beef shanks, beef stock, onion, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the heat to low, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for 3 hours, or until the meat is mostly tender.
• Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. 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. Taste and adjust the seasonings.
• Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.

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 VEGGIE SOUP

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.

OLD-FASHIONED VEGETABLE BEEF SOUP

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.

HEARTY BEEF VEGGIE SOUP

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.

BEEF'N VEGGIE SOUP WITH MOZZARELLA

Steps:

• 1. Cook beef and onion in 4-quart Dutch oven over medium-high heat about 10 minutes, stirring occasionally, until beef is brown drain.2. Stir remaining ingredients except cheese into beef. Heat to boiling reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.3. Sprinkle about 2 tablespoons cheese in each of 8 soup bowls. Fill bowls with soup.1 SERVING: Calories 185 (Calories from Fat 100) Fat 11g (Saturated 5g) Cholesterol 40mg: Sodium 1050mg Carbohydrate 8g (Dietary Fiber 2g) Protein 16g o % Daily Value: Vitamin A 24% Vitamin C 16% Calcium 14% Iron 8% o Exchanges: 2 Medium-Fat Meat, 2 Vegetable o Carbohydrate Choices: 1/2together timeStart a kitchen garden by buying and sprouting alfalfa seeds, mung beans or dry peas. Or plant seeds for chives or other herbs in a small planter to keep by the kitchen window.

BEEF'N VEGGIE SOUP WITH MOZZARELLA

Steps:

• 1. Cook beef and onion in 4-quart Dutch oven over medium-high heat about 10 minutes, stirring occasionally, until beef is brown drain.2. Stir remaining ingredients except cheese into beef. Heat to boiling reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.3. Sprinkle about 2 tablespoons cheese in each of 8 soup bowls. Fill bowls with soup.1 SERVING: Calories 185 (Calories from Fat 100) Fat 11g (Saturated 5g) Cholesterol 40mg: Sodium 1050mg Carbohydrate 8g (Dietary Fiber 2g) Protein 16g o % Daily Value: Vitamin A 24% Vitamin C 16% Calcium 14% Iron 8% o Exchanges: 2 Medium-Fat Meat, 2 Vegetable o Carbohydrate Choices: 1/2together timeStart a kitchen garden by buying and sprouting alfalfa seeds, mung beans or dry peas. Or plant seeds for chives or other herbs in a small planter to keep by the kitchen window.