Chunky Beef And Vegetable Soup Recipes

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CHUNKY BEEF VEGETABLE SOUP



Chunky Beef Vegetable Soup image

For a satisfying lunch or dinner, serve bowls of this thick soup with fresh-baked bread. Brimming with chunks of veggies, it's easy to stir together on a chilly day. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 9

2 cups Tomato Ground Beef Mix
3 cups tomato juice
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
2 medium potatoes, peeled and cubed
2 celery ribs, thinly sliced
2 large carrots, grated
1 cup fresh or frozen peas
1 teaspoon sugar
1/4 cup uncooked long grain rice

Steps:

  • In a large saucepan, combine the beef mix, tomato juice, consomme, potatoes, celery, carrots, peas and sugar. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and rice are tender.

Nutrition Facts : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.

CHUNKY BEEF AND VEGETABLE SOUP



Chunky Beef and Vegetable Soup image

Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h10m

Yield 8 servings (3 quarts).

Number Of Ingredients 17

1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon salt-free seasoning blend, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil, divided
4 large carrots, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 cup Burgundy wine or additional reduced-sodium beef broth
4 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bay leaf
4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

Steps:

  • Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges

CHUNKY BEEF AND VEGETABLE SOUP



Chunky Beef and Vegetable Soup image

Categories     Soup/Stew     Beef     Tomato     Vegetable     Beef Shank     Lima Bean     Carrot     Winter     Cabbage     Potluck     Gourmet

Yield Makes 8 to 10 main-course servings

Number Of Ingredients 14

1/2 lb dried large lima beans (about 1 cup), picked over and rinsed
3 lb meaty crosscut beef shanks (also called beef shins; 2 inches thick), trimmed of excess fat
1/4 teaspoon black pepper
1 1/2 teaspoons salt
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
3 carrots, halved lengthwise, then cut diagonally into 1 1/2-inch pieces
12 cups water
3 1/2 cups low-sodium beef broth (28 fl oz)
1 lb yellow-fleshed potatoes such as Yukon Gold
1 (14-oz) can diced tomatoes in juice
1/4 lb Savoy cabbage, tough stems discarded and leaves coarsely chopped
1/4 lb green beans, trimmed and cut into 1-inch pieces

Steps:

  • Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
  • Pat shanks dry and sprinkle with pepper and 1 teaspoon salt. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown shanks (in batches if necessary), turning, about 6 minutes total, and transfer with tongs to a bowl.
  • Cook onion in fat remaining in pot over moderate heat, stirring, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add browned meat along with any juices accumulated in bowl, carrots, 8 cups water, beef broth, and remaining 1/2 teaspoon salt and simmer, covered, until meat is very tender, about 1 1/2 hours.
  • Remove shanks with a slotted spoon and transfer to a cutting board. When cool enough to handle, cut meat into 1-inch pieces, discarding bones, and return meat to soup.
  • Meanwhile, simmer lima beans in remaining 4 cups water in a 4-quart saucepan, covered, until just tender, 20 to 30 minutes. Drain in colander.
  • Peel potatoes and cut into 1-inch cubes, then add to soup with lima beans and tomatoes with their juice and simmer, covered, until potatoes are tender, about 15 minutes. Add cabbage and green beans and simmer, uncovered, until tender, about 5 minutes.

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

EASY VEGETABLE BEEF SOUP WITH GROUND BEEF



Easy Vegetable Beef Soup with Ground Beef image

Simple! Brown the meat, and throw it all together into one pot. Serve soup with a cake of corn bread or grilled cheese sandwiches on a cold winter night. You will feel warm all over.

Provided by PTRULL

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

Time 3h20m

Yield 16

Number Of Ingredients 6

2 pounds lean ground beef
4 (15 ounce) cans mixed vegetables
4 (16 ounce) cans diced tomatoes
1 onion, chopped
ground black pepper to taste
salt to taste

Steps:

  • In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
  • Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.

Nutrition Facts : Calories 213 calories, Carbohydrate 11.7 g, Cholesterol 42.6 mg, Fat 12 g, Fiber 5 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 536.6 mg, Sugar 3.1 g

CROCKPOT CHUNKY VEGETABLE SOUP



Crockpot Chunky Vegetable Soup image

Make and share this Crockpot Chunky Vegetable Soup recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb boneless round steak, cubed
1 (14 ounce) can diced tomatoes, do not drain
24 fluid ounces beef broth
3 beef bouillon cubes
2 medium potatoes, peeled and cubed
2 medium onions, chopped
2 celery ribs, sliced
2 carrots, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1 bay leaf
1/4 teaspoon pepper
1 cup fresh peas or 1 cup frozen peas

Steps:

  • Place all ingredients in crock pot.
  • Cover and cook on low for 7-8 hours.
  • Remove bay leaf before serving.

Nutrition Facts : Calories 127.2, Fat 0.9, SaturatedFat 0.3, Cholesterol 0.3, Sodium 990.8, Carbohydrate 25.1, Fiber 5, Sugar 6.9, Protein 5.9

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