EASY BEEF SOUP
This quick and colorful soup goes together in minutes, assures Agnes Bierbaum, Gainesville, Florida. "Even my husband - who admits he's no cook - makes it on occasion," she says.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the vegetables are tender.
Nutrition Facts : Calories 130 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 750mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.
EASY VEGETABLE BEEF SOUP
Make and share this Easy Vegetable Beef Soup recipe from Food.com.
Provided by Roxi3617
Categories Vegetable
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In skillet, brown beef and drain off fat. Place beef in 3-4 quart crockpot.
- Add remaining ingredients.
- Cover and cook on low for 7-8 hours or high for 3 1/2 to 4 hours.
Nutrition Facts : Calories 259.7, Fat 12.3, SaturatedFat 4.7, Cholesterol 51.4, Sodium 542, Carbohydrate 19.9, Fiber 4.5, Sugar 6, Protein 18.8
EASY VEGETABLE BEEF SOUP
This is the easiest vegetable beef soup recipe that I know of, and it tastes wonderful!
Provided by Marne
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, cook beef until brown; drain.
- In a large pot over medium heat, combine cooked beef, water, tomatoes, onion, potatoes, mixed vegetables, bouillon and pepper. Bring to a boil, then reduce heat and simmer 45 minutes.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 30.5 g, Cholesterol 34.4 mg, Fat 8.3 g, Fiber 4.6 g, Protein 14.6 g, SaturatedFat 3.2 g, Sodium 1014.1 mg, Sugar 3.2 g
HEARTY BEEF SOUP
This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 32 servings (8 quarts).
Number Of Ingredients 15
Steps:
- In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.
Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 428mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
BEEF SOUP FROM SCRATCH
This is how I make beef soup. It's a day-long process and produces a beef soup with amazing depth and flavor. Much of the stock process comes from the advice of my father. If you have large and meaty soup bones, use two, otherwise use 3. Roasting the bones prior to making the stock makes a world of difference in flavor. Be sure to leave the skin on the onion. It will also add significantly to the flavor and color of the stock. The soup (after the stock is made) is mostly taken from Jeff Smith's (Frugal Gourmet) recipe for Beef Barley Soup, but I swap yellow potatoes for the barley because it is better in texture. For the lemon peel, just use the zest. Simply use a grater to peel a small 1" x 1/2" or so piece and drop it in the soup. The lemon is really surprisingly wonderful.
Provided by lolablitz
Categories Stocks
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Place the soup bones into a pyrex or jelly roll pan with a lip to catch the juices. Roast at 450 degrees for 45 minutes to an hour.
- Remove bones and place in large stockpot. Add Madeira or other wine to pan to deglaze. Pour over bones. Add carrots, onion, garlic, bay leaves and salt.
- Cover everything with water.
- Bring to a rolling boil. Lower to simmer. Simmer for 3 hours.
- Strain stock into bowl. Discard solids (I always eat the carrots or give them to my toddler) and return stock to stockpot.
- Heat to low simmer. Add celery, carrot, onion, potatoes, garlic, lemon peel.
- Simmer for 1 hour.
- Add the herbs and chopped tomato and paste, and continue cooking for 1 more hour. Correct for salt and pepper before serving.
Nutrition Facts : Calories 187.2, Fat 0.5, SaturatedFat 0.1, Sodium 522.3, Carbohydrate 36.3, Fiber 6.5, Sugar 8.2, Protein 4.3
GROUND BEEF SOUP
This recipe is one of our family's favorites...fairly easy to make and very yummy! My husband, who won't normally eat leftovers actually hoards these leftovers (this makes a big batch) and will eat them for days in a row! :) This recipe also works great in a crockpot! Just brown the beef ahead of time, then throw everything together to simmer for the day!
Provided by Tinamama
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes, corn, carrots and tomato paste in water.
- Add beef bouillon and garlic.
- Brown beef and onions, drain off fat.
- Add beef and onions to soup. Boil until vegetables are fully cooked.
Nutrition Facts : Calories 310.9, Fat 12.7, SaturatedFat 4.6, Cholesterol 51.4, Sodium 319.3, Carbohydrate 33.3, Fiber 5.1, Sugar 9.3, Protein 19.1
EASY VEGETABLE-BEEF SOUP
There's no need to spend all day at the stove with this vegetable beef soup recipe. Made with onions, ground beef, frozen vegetables and tomato sauce, it tastes just like a slow-cooked soup, but comes together in just 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.
Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 45 mg, Fiber 5 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize About 1 1/2 cups, Sodium 770 mg, Sugar 7 g, TransFat 0 g
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