Ground Vegetable Soup Recipes

GROUND BEEF AND VEGETABLE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
• Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
• Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

HEARTY VEGETABLE SOUP

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

GRANDMA'S VEGETABLE SOUP

Steps:

• Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

GROUND BEEF VEGETABLE SOUP

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.

GROUND VEGETABLE SOUP

Steps:

• 1. Lightly brown stew meat in large soup pot.
• 2. Add soup bones and water & cook for 3 hours.
• 3. Grind all vegetables (very small) and add to soup.
• 4. Cook until veggies are done.
• 5. There are no spices listed but I am guessing salt and pepper were added.

GROUND TURKEY & VEGETABLE SOUP

Steps:

• Brown turkey in a large saucepan; drain.
• Add onion, carrots, celery.
• Sauté about 5 minutes Add tomato juice, beans, broth diced tomatoes and spices.
• Bring to a boil and then reduce heat.
• Simmer covered 45 minutes to 1 hour or until vegetables are tender.
• Add Worcestershire sauce and simmer another 5 minutes.
• Put in bowls.
• Sprinkle with cheese.
• Serves 6.

GROUND BEEF VEGETABLE SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally. , Cook macaroni according to package directions; drain. Stir into soup; heat through.

EASY VEGETABLE BEEF SOUP WITH GROUND BEEF

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.

GROUND CHICKEN AND VEGETABLE SOUP

Steps:

• Wilt diced onion in the oil and add the ground chicken and cook until crumbly and done.
• Add vegetables and all other ingredients except salt and pepper.
• Simmer for 15 minutes and add salt and pepper to taste.

MOM'S GROUND BEEF AND VEGETABLE SOUP

Steps:

• Combine the beef, carrots, and Italian herb seasoning in a 12-inch nonstick skillet over medium-high heat. Cook, stirring to break up the beef, until is is just cooked through, about 6 minutes.
• Put the cooked beef mixture in a 3-quart or larger slow cooker. Stir in the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1/4 teaspoon garlic salt, pepper, and pasta. Stir in the frozen vegetable medley and green beans. (The liquid may not cover all the vegetables at this point.).
• Cover the cooker, and turn on the high setting for at least 30 and preferably 45 minutes. Turn to the low setting and cook for at least 5 hours and up to 10 hours. Thin the soup with a little hot water before serving, if desired. Taste and add more garlic salt, if desired.
• Discard the bay leaves as the soup is served.