Delicious Vegetable Beef Soup Recipes

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VEGETABLE BEEF SOUP (FALL APART BEEF!)



Vegetable Beef Soup (Fall apart beef!) image

Recipe VIDEO above. Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth. You'll love how the soup broth is slightly thickened and the extra flavour the wine or beer adds to the soup (the secret ingredient!). 20 minutes active cook/prep.

Provided by Nagi

Categories     Mains     Soups

Time 2h5m

Number Of Ingredients 18

1.5 tbsp olive oil (, separated)
500g/1 lb stewing beef (, cut into 1.75cm / 2/3" cubes (Note 1))
1/2 tsp salt and pepper
1 onion (, chopped)
3 garlic (, minced (1 tbsp))
2 celery (, cut into 0.8 cm / 1/3" slices)
3 carrots (, cut into 0.5 cm / 1/5" thick slices (halve larger ones))
4 tbsp flour
2 1/2 cups (625ml) beef broth/stock (, low sodium)
1 1/2 cups (375ml) dry red wine, Guinness beer or stout ((Note 2))
1.5 cups (375ml) water
2 tbsp tomato paste
2 bay leaves
1 tsp thyme dried
1 cup frozen peas
2 potatoes ((any), cut into 1.5cm / 2/3" cubes)
1 tbsp (15g) butter or oil
200g/ 6oz small mushrooms (, quartered or halved)

Steps:

  • 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 pot looks dry, add a touch more oil.
  • Add garlic and onion, cook for 2 minutes.
  • Add carrot and celery, cook for 2 minutes or until onion is translucent.
  • Stir in flour, then slowly pour in beef broth while constantly stirring.
  • Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
  • Cover, adjust heat to medium low so it's bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
  • Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
  • The soup is ready when the potatoes are cooked and beef is very tender (see video).
  • Adjust salt and pepper to taste (I like lots of pepper in this!).
  • Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!

Nutrition Facts : Calories 419 kcal, Carbohydrate 32 g, Protein 28 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 75 mg, Sodium 473 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

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

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

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

DELICIOUS VEGETABLE BEEF SOUP



Delicious Vegetable Beef Soup image

This is a really good soup! It's not hard to make. I'm only 14 and I made it. My family loved it and keep begging me to make it again!

Provided by Emily Rose

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 large onion, chopped
3 cloves garlic, chopped
1/4 cup dried Italian herb seasoning (rosemary, basil, oregano, thyme etc.)
1 (16 ounce) can stewed tomatoes
5 cups beef broth
5 cups frozen mixed vegetables
3 cups of small conchiglie (shell pasta)
4 tablespoons of minced parsley
salt and pepper

Steps:

  • In a soup pot or large saucepan, cook the ground beef, onion, and garlic over medium heat, stirring often,for about 8 minutes.
  • Add the dried herb seasoning and continue to cook for 1 minute.
  • Place the tomatoes in a blender and break them into smaller chunks and then add to the pot.
  • Add the water-mixed beef broth or beef cube and bring to a boil.
  • Reduce the heat to medium and simmer, partially covered for 15 minutes so the flavors can blend.
  • Add the vegetables and conchiglie.
  • Simmer uncovered over medium heat until they are tender, maybe 10 minutes.
  • Season the soup with salt and pepper and stir in the parsley.

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

HEARTY BEEF AND VEGETABLE SOUP



Hearty Beef and Vegetable Soup image

Categories     Soup/Stew     Beef     Vegetable     Stew     Low/No Sugar     Barley     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 16

2 tablespoons vegetable oil
1 pound beef stew meat, cut into 1/2-inch cubes
1 cup finely chopped onion
2 garlic gloves, minced
1 14 1/2-ounce can whole tomatoes, drained (juices reserved), chopped
4 boiling potatoes (about 1 1/4 pounds) cut into 1-inch cubes
1 cup chopped celery
1 cup sliced carrots
1 cup pearl barley
1 cup shredded green cabbage
2 bay leaves
1 teaspoon dried basil
5 1/2 cups canned beef broth
1 cup water
2 10-ounce packages frozen mixed vegetables
Chopped fresh parsley

Steps:

  • Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.

GARDEN VEGETABLE BEEF SOUP



Garden Vegetable Beef Soup image

This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months. -Dawn Donald, Herron, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 17

1-1/2 pounds lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 package (10 ounces) julienned carrots
2 celery ribs, chopped
1/4 cup tomato paste
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 medium zucchini, coarsely chopped
1 medium red potato (about 5 ounces), finely chopped
1/2 cup fresh or frozen cut green beans
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 cans (14-1/2 ounces each) reduced-sodium beef broth
Grated Parmesan cheese, optional

Steps:

  • In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer., Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese.

Nutrition Facts : Calories 207 calories, Fat 7g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 621mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #soups-stews     #beef     #dietary     #ground-beef     #meat

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