Garden Fresh Vegetable Beef Soup Recipes

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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

GARDEN VEGETABLE SOUP



Garden Vegetable Soup image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

  • Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
  • Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

GARDEN FRESH VEGETABLE BEEF SOUP



Garden Fresh Vegetable Beef Soup image

Soup is the ultimate comfort food for a cold night. This is a great way to get your daily vegetables and even my picky kids loved it! This version of vegetable beef soup uses a tomato-based broth with chunky fresh vegetables and herbs.

Provided by Brooke Taylor

Categories     Vegetable Soup

Time 6h30m

Yield 14

Number Of Ingredients 20

3 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 ½ pounds beef stew meat, trimmed
1 (32 ounce) carton beef stock
4 cups hot water
2 cups fresh green beans, cut into bite-sized pieces
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can stewed tomatoes
4 carrots, sliced into circles
4 potatoes, cut into large dice
1 ½ cups fresh corn kernels
1 cup chopped celery
1 yellow onion, diced
½ cup sweet peas
4 teaspoons beef bouillon granules
3 tablespoons dried parsley
2 bay leaves
1 teaspoon thyme
½ teaspoon chili powder
½ teaspoon ground black pepper

Steps:

  • Heat vegetable oil in a large stockpot over medium heat.
  • Put flour into a wide, shallow dish. Dredge beef chunks in flour to coat.
  • Cook beef in hot oil until completely browned, 3 to 5 minutes. Add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low.
  • Cook soup at a simmer, stirring periodically, for about 6 hours.

Nutrition Facts : Calories 205 calories, Carbohydrate 24 g, Cholesterol 25.8 mg, Fat 6.6 g, Fiber 4.4 g, Protein 13.7 g, SaturatedFat 1.7 g, Sodium 428.8 mg, Sugar 6 g

GARDEN FRESH VEGETABLE SOUP



Garden Fresh Vegetable Soup image

This is a great soup to eat for those of you who are dieting. It is free (0 points) on the weight watcher program. Full of good nutrition.

Provided by Jellyqueen

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic, minced
3 cups fat-free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1 large tomatoes, diced
2 stalks celery, diced
1/2 teaspoon dried basil
1/3 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

Steps:

  • In large saucepan that has be sprayed with pam, saute the carrot, onion, garlic and celery about 5 minutes.
  • Add broth.
  • Add cabbage, beans tomato paste, tomato, basil, oregano and salt.
  • Bring to a boil.
  • Lower heat and simmer 20 minutes, or until beans are tender.
  • Stir in zucchini and heat for 5 minutes more.
  • Serve hot.

GARDEN FRESH VEGETABLE SOUP



Garden Fresh Vegetable Soup image

I like this recipe because it's so flexible. It's terrific for people who grow their own vegetables or for people (like me) who love shopping at farmer's markets. This can be vegetarian by leaving out the ground beef and bacon and substituting vegetable broth for the beef broth. This is a nutritious, economical recipe that is easy to multiply for a crowd. Adapted from a Sunset recipe.

Provided by Hey Jude

Categories     One Dish Meal

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 lb lean ground beef (optional)
4 slices bacon, diced (optional)
3 tablespoons butter (optional)
1 large onion, diced
2 cloves garlic, minced (or more)
6 cups assorted fresh vegetables (it gets fun here, suggestions are diced carrots and celery, sliced 3/4-inch green beans, diced baby)
8 cups beef broth (use vegetable broth if keeping this vegetarian)
1 (16 ounce) can kidney beans, rinsed and drained
1/2 teaspoon dry basil
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 (8 ounce) can tomato sauce
2 large tomatoes, seeded and chopped
2/3 cup elbow macaroni or 2/3 cup spaghetti, broken into pieces (I use odds and ends of pasta at this point)
2 cups spinach (what I use) or 2 cups swiss chard
salt and pepper
grated parmesan cheese

Steps:

  • Crumble beef, if desired, into a 5-6 quart pot over medium heat; add bacon, if desired.
  • If not using meat, melt butter in the pot.
  • Add onion, garlic and prepared vegetables and cook, stirring, until meat is browned and onion is soft; drain any excess fat.
  • Add broth, kidney beans, basil, oregano and rosemary; bring to a boil, cover and reduce heat, simmer for about 30 minutes.
  • Add tomato sauce, tomatoes, and macaroni; continue cooking, covered, until macaroni is tender.
  • At this point you can cool the soup, cover it and refrigerate it to reheat and continue the recipe.
  • Add cabbage and cook, covered, just until cabbage wilts, about 5 minutes.
  • Season to taste with salt and pepper; serve and pass cheese to sprinkle over individual servings.

Nutrition Facts : Calories 123.1, Fat 1.4, SaturatedFat 0.1, Cholesterol 0.8, Sodium 897, Carbohydrate 21.8, Fiber 4.4, Sugar 5, Protein 7.3

HAMBURGER GARDEN SOUP



Hamburger Garden Soup image

On our 4 acres in the country, we have a large vegetable and herb garden and raise our own steer. The only thing I need to buy for this soup is the garlic! Make this soup in summer with fresh produce, then freeze some for a hearty autumn meal. - Alma Grady, Falls Creek, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 5 servings.

Number Of Ingredients 12

1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
2 cups fresh or frozen corn
2 cups water
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes to allow flavors to blend.

Nutrition Facts : Calories 242 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 745mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein.

GROUND BEEF VEGETABLE SOUP



Ground Beef Vegetable Soup image

This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese.

Provided by Sue's recipes

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

Time 1h35m

Yield 6

Number Of Ingredients 14

2 pounds ground beef
4 carrots, diced
4 celery ribs, chopped
1 onion, chopped
4 potatoes, peeled and cut into 1-inch pieces
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole tomatoes, crushed
1 (15 ounce) can peas, undrained
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
ground black pepper to taste
⅛ teaspoon ground thyme
1 bay leaf, or more to taste
¼ cup water, as needed

Steps:

  • Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
  • Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
  • Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

Nutrition Facts : Calories 598.3 calories, Carbohydrate 70.6 g, Cholesterol 94.6 mg, Fat 20 g, Fiber 13.9 g, Protein 37.4 g, SaturatedFat 7.5 g, Sodium 1152.9 mg, Sugar 18.5 g

GARDEN VEGETABLE SOUP RECIPE



Garden Vegetable Soup Recipe image

Garden Vegetable Soup is a filling soup, full of delicious vegetables and noodles.

Provided by Camille Beckstrand

Categories     Soup

Time 35m

Number Of Ingredients 16

3 Tablespoons olive oil
¾ cup sliced carrots
¾ cup onion (diced)
3 garlic cloves (minced)
6 cups low sodium vegetable broth
¾ cup snow peas
28 ounces diced tomatoes (2 (14 ounce cans))
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon garlic powder
1½ cups uncooked ditalini pasta
30 ounces cannellini beans (2 (15 ounce cans), drained and rinsed)
15 ounces corn (1 can, drained)
¾ cup zucchini (diced)
shredded parmesan cheese (for topping)

Steps:

  • ADD OIL TO A LARGE STOCK POT AND HEAT OVER MEDIUM LOW HEAT.
  • ADD CARROT, ONION AND GARLIC AND SAUTE UNTIL SOFTENED (ABOUT 5 MINUTES).
  • ADD BROTH, SNOW PEAS, TOMATOES, BASIL, OREGANO, SALT, GARLIC POWDER, PASTA, BEANS, AND CORN; SIMMER, COVERED ABOUT 15 MINUTES OR UNTIL PEAS AND PASTA ARE TENDER.
  • STIR IN ZUCCHINI AND HEAT 3-4 MINUTES MORE.
  • SERVE HOT AND TOP EACH SERVING WITH SHREDDED PARMESAN CHEESE.

Nutrition Facts : Calories 392 kcal, Carbohydrate 69 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Sodium 733 mg, Fiber 13 g, Sugar 12 g, UnsaturatedFat 7 g, ServingSize 1 serving

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