VEGETABLE BEEF SOUP
This vegetable beef soup has a savory broth and tender chunks of beef that tastes like it has simmered in a rich sauce all that. However, you can make this in less than three hours and there is one secret ingredient that helps this taste like you spent all day building the flavors.
Provided by wholesomefarmhouserecipes
Categories Main Course Soup
Time 3h
Number Of Ingredients 14
Steps:
- In a large, heavy based kettle add the olive oil. Add the beef in batches to not overcrowd the kettle. Salt and pepper each batch. Cook each batch until browned adding more oil between each batch if needed. Set the browned beef aside.
- Add a bit more olive oil if needed and add the garlic and onion cook a few minutes until translucent.
- Add the flour and cook a minute stirring to incorporate with the oils in the pan. Then pour in 2 cups of the beef broth stirring constantly to incorporate the flour with the liquid.
- Then add four more cups of the beef broth, the wine, the cooked beef and the 2 bay leaves. Cover and bring to a boil. Reduce the heat to medium-low. Continue to cook for 1 hour 30 minutes or until the beef is almost fork tender.
- Add in the mixed vegetables, soy sauce, beef soup base, and pasta. Continue to cook another 20-30 minutes until the vegetables and pasta are cooked.
- Remove the 2 bay leaves.
- Taste the broth, adjust the salt and pepper and soup base as needed.
- Serve.
Nutrition Facts : Calories 330 kcal, Carbohydrate 24 g, Protein 27 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 1206 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
HOMEMADE VEGETABLE BEEF SOUP
My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.
Provided by renee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h55m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g
FARM COUNTRY VEGETABLE BEEF SOUP
Make and share this Farm Country Vegetable Beef Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h30m
Yield 7 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large soup pot over fairly high heat.
- Add all the vegetables and the garlic; cook, stirring often, for 4-5 minutes.
- Add the stock, thyme, salt, pepper, and beef to the pot.
- Bring the soup to a boil, then decrease heat and simmer, partially covered, until the vegetables are just barely tender, 12-15 minutes.
- Taste, adding more salt and pepper, if desired.
- Add the macaroni to the soup and continue to cook for a few more minutes, until the pasta is tender.
- Serve piping hot.
Nutrition Facts : Calories 155.2, Fat 3.9, SaturatedFat 0.8, Sodium 1206.7, Carbohydrate 24.2, Fiber 3.4, Sugar 3.2, Protein 6.4
OLD-FASHIONED VEGETABLE BEEF SOUP
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
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
GARDEN VEGETABLE BEEF SOUP
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
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
QUICK AND EASY VEGETABLE BEEF SOUP
Vegetable beef soup with tomatoes that's quick, easy, and tasty! May use 2 pounds of lean beef or 2 pounds lean turkey. We like to combine one pound of each! Serve with cornbread or Ritz® crackers!
Provided by Texas Momma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a large pot over medium heat. Cook and stir ground beef and ground turkey in the pot until completely browned, 7 to 10 minutes. Stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes. Drain fat from the pot and return to medium heat.
- Pour water and tomatoes into the pot. Season soup with garlic powder, sea salt, basil, and black pepper. Stir beef base through the soup. Add frozen mixed vegetables to the pot; stir.
- Bring the soup to a boil, reduce heat to low, and cook, stirring occasionally, until the vegetables are cooked through, 20 to 30 minutes.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 20 g, Cholesterol 72.5 mg, Fat 7.8 g, Fiber 5.4 g, Protein 29.6 g, SaturatedFat 3 g, Sodium 934.9 mg, Sugar 5.8 g
BEEF VEGGIE SOUP
Brimming with chunks of beef, potatoes, carrots, green beans and mushrooms, this satisfying soup is a meal in itself. When unexpected guests come to visit, this is one of my favorite recipes to prepare because it's ready in no time. -Ruby Williams, Bogalusa, Louisiana.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 150 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 634mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
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FARM COUNTRY VEGETABLE BEEF SOUP | COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 2 mins
- Heat the oil in a large soup pot over fairly high heat. Add all of the vegetables and the garlic, and cook, stirring often, for 4 to 5 minutes.
- Add the stock, thyme, salt, pepper, and beef, if using, to the pot. Bring the soup a boil, then reduce the heat and simmer, partially covered, until the vegetables are just barely tender, 12 to 15 minutes. Taste, adding more salt and pepper if desired.
- Add the macaroni or shells to the soup and continue to cook a few more minutes, until the pasta is tender. Serve piping hot.
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