Beefy Bean And Vegetable Soup Recipes

BEEF AND BEAN SOUP RECIPE

Steps:

• 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.
• Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
• Discard bay leaves. Salt and pepper to taste.

VEGETABLE-BEAN SOUP

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.

BEEFY VEGETABLE SOUP

Steps:

• In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
• In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

BEEFY BEAN AND VEGETABLE SOUP

Steps:

• In a Dutch oven cook the ground beef with pork and onion until no longer pink; drain fat.
• Add in fresh garlic, diced celery, chili flakes and Italian seasoning; cook stirring for 3 minutes.
• Add in crushed tomatoes, V-8 tomato juice, tomato sauce, beef broth, Worcestershire sauce and red and white kidney beans, seasoned salt and black pepper bring to a simmer, stirring constantly.
• Reduce heat to low, cover and simmer for about 1 hour, stirring occasionally (can simmer longer if desired).
• Add in zucchini and carrots and continue cooking until veggies are fork tender (about 20 minutes).
• Add in 1-2 teaspoons sugar and season with more salt and pepper (if needed).
• Mix in Parmesan cheese until heated through, then mix in the cooked shells (if using).
• Ladle into bowls and top with more Parmesan cheese if desired.

BEEFY BEAN SOUP

Steps:

• In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender. , Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through.

BEEFY LENTIL VEGETABLE SOUP

Steps:

• Brown beef; break meat into small pieces while cooking. Drain.
• Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.

BEAN VEGETABLE SOUP

Steps:

• In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. , Place remaining beans in a blender; cover and process until smooth. Add to the soup with spinach if desired; simmer for 2 minutes or until heated through.

BEEFY VEGETABLE SOUP

Steps:

• In 4-quart Dutch oven, cook beef and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Add tomatoes, tomato sauce and broth; heat to boiling. Stir in vegetables and salt. Reduce heat. Cover; simmer 30 minutes or until vegetables are tender.

BEEFY VEGETABLE SOUP

Steps:

• In a large kettle or Dutch oven, brown beef over medium heat in oil.
• Add the broth, water and soy sauce.
• Bring to a boil.
• Reduce heat; cover and simmer for 1 hour.
• Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings.
• Bring to a boil.
• Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
• Add corn and beans.
• Bring to a boil.
• Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.

BEEF VEGETABLE SOUP

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.