Hearty Homemade Vegetable Beef Soup Recipes

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HEARTY BEEF AND VEGETABLE SOUP



Hearty Beef and Vegetable Soup image

When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. -Sue Straughan, Prattville, Alabama

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h

Yield 26 servings (1-1/2 cups each).

Number Of Ingredients 22

2 to 4 tablespoons canola oil
4 pounds beef stew meat
8 medium onions (2-1/4 pounds), halved and thinly sliced
12 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1-1/3 cups Worcestershire sauce
1/2 cup beef bouillon granules
12 medium red potatoes (about 3-1/2 pounds), cubed
1/2 large head cabbage, chopped
1 pound carrots, thinly sliced
6 celery ribs, thinly sliced (3 cups)
3 cups (about 15 ounces) frozen corn
3 cups (about 12 ounces) frozen peas
3 cups (about 12 ounces) frozen cut green beans
1-1/2 cups (about 15 ounces) frozen lima beans
1 bay leaf
3 teaspoons dried marjoram
3 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups (6 ounces) frozen sliced okra

Steps:

  • In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.

HOMEMADE VEGETABLE BEEF SOUP



Homemade Vegetable Beef Soup image

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

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

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

HEARTY BEEF VEGETABLE SOUP



Hearty Beef Vegetable Soup image

My stew-like soup is loaded with nutritious ingredients, yet it's so easy to prepare. I make homemade bread or breadsticks to serve with it. -Sherman Snowball, Salt Lake City, Utah

Provided by Taste of Home

Categories     Lunch

Time 2h20m

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

Number Of Ingredients 21

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound beef stew meat, cut into 1/2-inch cubes
2 tablespoons olive oil
1 can (14-1/2 ounces) Italian diced tomatoes
1 can (8 ounces) tomato sauce
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
3 garlic cloves, minced
1 teaspoon dried oregano
3 cups water
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium turnips, peeled and cubed
1 medium zucchini, halved lengthwise and sliced
1 medium green pepper, julienned
1 cup sliced fresh mushrooms
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
2 tablespoons sugar

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil. Stir in the tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.

Nutrition Facts : Calories 276 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 638mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

HEARTY VEGETABLE BEEF SOUP



Hearty Vegetable Beef Soup image

This soup is packed with flavor. Thanks to convenience products, it's perfect for a weeknight supper, but it would also make a tasty lunch some snowy Saturday. -Joanne Meehan, Shippensburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

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

Number Of Ingredients 6

1 package (17 ounces) refrigerated beef roast au jus
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 package (16 ounces) frozen mixed vegetables
5-1/2 cups water
1/4 teaspoon salt
1-1/2 cups uncooked mini penne pasta

Steps:

  • Shred beef with two forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil. , Stir in pasta. Reduce heat; simmer, uncovered, for 15 minutes or until flavors are blended and pasta is tender.

Nutrition Facts : Calories 238 calories, Fat 5g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 705mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

HEARTY OLD-FASHIONED VEGETABLE BEEF SOUP



Hearty Old-Fashioned Vegetable Beef Soup image

Made with meaty soup bones, this soup is loaded with vegetables, making it a fabulous cold-weather meal.

Provided by Diana Rattray

Categories     Side Dish     Entree     Dinner     Lunch     Soup

Time 4h

Number Of Ingredients 14

2 to 3 pounds beef shanks
8 cups beef stock (unsalted or low sodium)
3/4 cup onion (chopped)
3/4 cup celery (chopped)
1/4 teaspoon pepper (coarsely ground)
1 bay leaf
Kosher salt (to taste)
2 (14.5-ounce) cans tomatoes (diced)
2 cups cabbage (shredded)
1 1/2 cups green beans (fresh cut or frozen)
1 1/2 cups potatoes (diced, raw)
1 cup carrots (thinly sliced)
2 teaspoons Worcestershire sauce
Optional: 1 teaspoon sugar

Steps:

  • Gather the ingredients.
  • In a large stockpot or Dutch oven , combine the beef shanks, beef stock, onion, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the heat to low, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for 3 hours, or until the meat is mostly tender.
  • Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut it into small pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Taste and adjust the seasonings.
  • Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.

Nutrition Facts : Calories 435 kcal, Carbohydrate 19 g, Cholesterol 133 mg, Fiber 5 g, Protein 63 g, SaturatedFat 4 g, Sodium 805 mg, Sugar 7 g, Fat 11 g, ServingSize 8 servings, UnsaturatedFat 0 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

HEARTY BEEF SOUP



Hearty Beef Soup image

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

4 pounds beef top sirloin steak, cut into 1/2-inch cubes
4 cups chopped onions
1/4 cup butter
4 quarts hot water
4 cups sliced carrots
4 cups cubed peeled potatoes
2 cups chopped cabbage
1 cup chopped celery
1 large green pepper, chopped
8 teaspoons beef bouillon granules
1 tablespoon seasoned salt
1 teaspoon dried basil
1 teaspoon pepper
4 bay leaves
6 cups tomato juice

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

HEARTY VEGETABLE BEEF SOUP



Hearty Vegetable Beef Soup image

Enjoy our Heart Vegetable Beef Soup. With big chunks of beef and winter vegetables, this is exactly the kind of soup people want in the winter months!

Provided by My Food and Family

Categories     Home

Time 2h

Yield 8 servings

Number Of Ingredients 14

1 boneless beef chuck eye roast (2 lb.), trimmed, cut into 8 pieces
2-1/2 qt. (10 cups) fat-free reduced-sodium beef broth
3 carrots, cut into 4x1/4-inch pieces
1 onion, chopped
2 jalapeño peppers, seeded, finely chopped
1/2 tsp. crushed red pepper
1/4 cup KRAFT Zesty Italian Dressing
1 lb. red potato (about 3), peeled, cut into 4x1/4-inch pieces
2 turnips, cut into wedges
1 can (15 oz.) hominy, drained
1 cup cooked barley
1 pkg. (10 oz.) frozen peas
1/4 cup A.1. Original Sauce
1/2 cup chopped fresh mint

Steps:

  • Place meat in stockpot. Add broth; bring to boil on medium-high heat. Cover; simmer on low heat 1 hour, skimming surface occasionally.
  • Cook carrots, onions, jalapeño peppers and crushed red pepper in dressing in large skillet on medium heat 10 min., stirring occasionally. Add to ingredients in stockpot; stir. Add all remaining ingredients except mint; stir. Simmer on medium-low heat 20 min. or just until potatoes are tender. (Do not overcook.)
  • Spoon 1 piece of meat in each of 8 bowls. Ladle broth and vegetables over meat. Sprinkle with mint.

Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g

HEARTY BEEF VEGGIE SOUP



Hearty Beef Veggie Soup image

Here's a slow-cooked meal-in-one just perfect for chilly winter nights. It's nice to come home to a hearty soup that's ready to eat. It goes well with a fruit salad and bread. -Colleen Jubl, Dayton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 3h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
4 cups spicy hot V8 juice
2 cups coleslaw mix
1 can (14-1/2 ounces) Italian stewed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
1/4 teaspoon pepper
1 package (10 ounces) frozen corn
1 package (9 ounces) frozen cut green beans

Steps:

  • In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in V8 juice, coleslaw mix, tomatoes, Worcestershire sauce, basil and pepper. Cover and cook on low for 3-4 hours or until heated through. Add corn and green beans during the last 30 minutes of cooking.

Nutrition Facts : Calories 162 calories, Fat 4g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 380mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

HEARTY VEGETABLE BEEF "STOUP"



Hearty Vegetable Beef

Thick dish... somewhere between a soup and a stew, and therefore a "stoup." :) (Thank you, Rachael Ray, for that reference!)

Provided by Julesong

Categories     Vegetable

Yield 8-10 serving(s)

Number Of Ingredients 19

2 lbs stew beef chunks, cubed
1 1/2 cups corn, or hominy (I prefer hominy)
3 1/2 quarts water
2 onions, sliced
1 onion, chopped
1 large potato, cubed
1 tablespoon salt
1 cup chopped spinach
1/2 teaspoon dried thyme
1 cup chopped green beans
1/2 cup dry split peas
1 cup green peas, fresh or frozen
6 carrots, sliced
1 cup lima beans (I dislike lima beans, and substitute edamame or black beans) (optional)
3 cups celery, diced
1 cup ketchup
1 orange or yellow or green pepper, diced (bell pepper)
2 tablespoons chopped parsley
3 medium tomatoes, cubed

Steps:

  • In large kettle, cover beef with water and add chopped onion, salt, thyme.
  • Bring to boil.
  • Skim fat from surface.
  • Add split peas, cover and simmer over low heat, 3-4 hours.
  • Add all remaining ingredients.
  • Cover and simmer 30 minutes.
  • Adjust seasoning, to taste.
  • Note: if you'd like it thicker, you can add a torn-up piece of bread or two, stir well, and simmer to incorporate.

Nutrition Facts : Calories 205.8, Fat 1.1, SaturatedFat 0.2, Sodium 1295, Carbohydrate 44.4, Fiber 9.7, Sugar 17.1, Protein 8.4

AWESOME BEEF VEGETABLE SOUP



Awesome Beef Vegetable Soup image

This is awesome for a cold winter day. Filled with vegetables. Perfect with rustic bread. Easy to make and great as leftovers!

Provided by Michele McCormick

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

Time 1h40m

Yield 8

Number Of Ingredients 17

1 tablespoon butter
¼ cup chopped onion
1 clove garlic, chopped
½ teaspoon prepared horseradish
1 ½ pounds ground beef
2 (28 ounce) cans diced tomatoes, undrained
3 ½ cups water
5 potatoes, chopped
1 (10 ounce) package frozen mixed vegetables
½ cup chopped carrots
1 (10 ounce) package frozen corn
1 tablespoon butter-flavored granules (such as Butter Buds®)
1 teaspoon dill seasoning
1 teaspoon hot pepper sauce
¼ teaspoon ground cinnamon
grated Parmesan cheese to taste
salt and ground black pepper to taste

Steps:

  • Melt the butter in a large skillet over medium heat, and stir in the onion, garlic, and horseradish. Cook and stir until the onion is translucent, about 5 minutes, then mix in the ground beef. Cook and stir the ground beef until evenly browned, no longer pink, and crumbly. Drain excess fat, and transfer the cooked beef mixture into a large soup pot.
  • Mix in the tomatoes, water, potatoes, mixed vegetables, carrots, corn, butter-flavored granules, dill seasoning, hot pepper sauce, and cinnamon, and stir to thoroughly combine. Bring the soup to a boil, then reduce heat to a simmer and cook until the vegetables are tender, about 1 hour. Stir occasionally. Before serving, season to taste with Parmesan cheese, salt, and black pepper.

Nutrition Facts : Calories 371.3 calories, Carbohydrate 44.2 g, Cholesterol 56 mg, Fat 12.2 g, Fiber 7.2 g, Protein 21.2 g, SaturatedFat 5 g, Sodium 433.6 mg, Sugar 7.7 g

HEARTY BEEF AND VEGETABLE SOUP



HEARTY BEEF AND VEGETABLE SOUP image

This is a very hearty beef and vegetable soup recipe. It is designed to be cooked in a 4 1/2 gallon counter top roaster. It freezes well so making a big batch lasts most of the cold season. Guaranteed to warm your bones on a cold winter evening!

Provided by Smoky Okie

Categories     Clear Soup

Time 4h30m

Yield 4 1/2 gallons, 45 serving(s)

Number Of Ingredients 16

8 lbs chuck steaks, cut into 1 inch x 1/2-inch pieces
2 gallons beef stock, i use superior touch 8tbs beef flavor and 4 tbs vegetable flavors
3 lbs frozen mixed vegetables
12 stalks celery, chopped
5 large onions, chopped
3 (12 ounce) cans whole kernel corn
1/2 gallon v 8 juice
8 ounces pearl barley
3/4 cup Lea & Perrins Worcestershire Sauce
2 teaspoons salt
2 tablespoons black pepper
1 bay leaf
1 tablespoon ground marjoram
1 1/2 teaspoons ground thyme
2 (12 ounce) cans stewed tomatoes, chopped
1/4 lb butter

Steps:

  • In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
  • Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
  • Heat on high covered until boiling, remove cover and reduce heat to 250°.
  • Simmer for 2 hours or until beef is tender.
  • Add frozen vegetables and remainder of barley and simmer for another hour.

HEARTY GROUND BEEF VEGETABLE SOUP



Hearty Ground Beef Vegetable Soup image

------This is real comfort food with lots of flavor to warm you on a cold winter day. Enjoy it with some crusty bread and/or a salad. The ingredient list is long, but the preparation is easy!------

Provided by Trisha W

Categories     Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 lb ground beef
1 tablespoon olive oil
2 medium white onions, chopped
2 stalks celery, chopped
2 (14 1/2 ounce) cans low sodium beef broth
3 carrots, chopped
2 tomatoes, chopped
6 new white potatoes, quartered
2 cups water
1/2 cup dry lentils, rinsed
1 (14 1/2 ounce) can green beans, undrained
2 tablespoons fennel bulbs, chopped
1/2 teaspoon red pepper flakes
1 teaspoon salt (or to taste)
1/2 teaspoon oregano
1/2 teaspoon basil

Steps:

  • Saute the onion, celery and ground beef in 1 T of Olive Oil until the beef is brown and the onion transparent. Pour off grease.
  • Add the rest of the ingredients, (use less salt if the broth is not low sodium,) cover and bring to a boil.
  • Reduce the heat and simmer for 1-2 hours.

HEARTY VEGETABLE AND BEEF SOUP



Hearty Vegetable and Beef Soup image

Delicious soup is wonderful with whole wheat bread or rolls. Recipe source: Bon Appetit (January 1983)

Provided by ellie_

Categories     Clear Soup

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 cup fresh parsley
2 cloves garlic
2 -3 onions, quartered
1 1/2 lbs beef, cut into cubes
1 (14 1/2 ounce) can diced tomatoes
1 potato, peeled and quartered
3 carrots, peeled
4 stalks celery
3 cups tomato juice or 3 cups V8 vegetable juice
3 cups beef broth
1/2 cup barley
1 1/2 teaspoons salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 bay leaf
pepper

Steps:

  • Using a food processor and the steel knife mince parsley and set aside.
  • With the food processor running drop garlic through the feed tube and mince. Add onions and chop using on/off turns. Transfer onion/garlic mixture to a large soup pot.
  • Place meat in the food processor work bowl and chop using 6-8 on/off turns, then continue grinding until desired fineness is achieved. Add meat to pot and cook over medium heat for 6-8 minutes or until browned.
  • Clean out work bowl of food processor and then chop tomatoes using 4 on/off turns. Add to meat mixture in pot.
  • Slice potato, carrots and celery using slicing disc. Add vegetables to pot along with tomato juice, broth, barley, salt, herbs and pepper. Cook over medium heat about 1 hour.
  • Discard bay leaf and stir in reserved parsley.

Nutrition Facts : Calories 925.5, Fat 81.6, SaturatedFat 33.7, Cholesterol 112.4, Sodium 1441.3, Carbohydrate 33.6, Fiber 7.1, Sugar 10.1, Protein 16.1

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

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.

HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.

Provided by Sadie

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

Yield 7

Number Of Ingredients 17

¾ cup chopped celery
¾ cup chopped onion
1 cup chopped carrots
1 (14.5 ounce) can diced tomatoes, drained
3 cups tomato-vegetable juice cocktail
2 cups water
1 leek, chopped
1 potato, peeled and cubed
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans garbanzo beans, drained
1 cup long-grain white rice
1 tablespoon soy sauce
¼ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon dried dill weed

Steps:

  • In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
  • Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.

Nutrition Facts : Calories 353.9 calories, Carbohydrate 73.5 g, Fat 2 g, Fiber 10.1 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 1085.9 mg, Sugar 10.7 g

HEARTY BEEF AND VEGETABLE SOUP



Hearty Beef and Vegetable Soup image

This is a quick and easy hearty soup. Use your favorite mix of vegetables, I like the mix of carrot, corn, peas and beans from the freezer.

Provided by KelBel

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
2 teaspoons olive oil
1 large onion, chopped
1 garlic clove, minced
1 (15 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
1 (14 ounce) can beef broth
1 (14 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
2 cups water
2 cups frozen mixed vegetables
1 teaspoon italian seasoning

Steps:

  • Heat oil in dutch oven. Add onion, garlic and ground beef. Brown for 10 minutes, drain fat if necessary.
  • Add remaining ingredients and cook until the soup starts to boil. Turn down heat and simmer 10 minutes.
  • Serve with parmesan cheese and crusty bread.

Nutrition Facts : Calories 345.9, Fat 14.5, SaturatedFat 5.1, Cholesterol 51.4, Sodium 991.6, Carbohydrate 31.2, Fiber 9.2, Sugar 7.8, Protein 24.6

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From spendwithpennies.com


VEGETABLE BEEF SOUP - COOKING CLASSY
Instructions. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through. Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
From cookingclassy.com


10 BEST HEARTY GROUND BEEF SOUP RECIPES | YUMMLY
2022-06-05 Hearty Low Carb AIP Paleo Vegetable Hamburger (ground beef) Soup Grass Fed Girl. bone broth, chopped parsley, pumpkin, frozen green beans, sea salt and 7 more.
From yummly.com


HOW TO MAKE HEARTY VEGETABLE BEEF SOUP | KITCHN
2021-01-11 At this point, stir in the potatoes, broth, tomatoes, herbs, and the beef. Bring the soup to a simmer, and cook until the tough meat is tender and the potatoes are cooked through. Tender green beans and frozen peas can overcook quickly, so wait until the final five minutes to add them to the soup. Serve with fresh parsley and lots of crusty bread.
From thekitchn.com


VEGETABLE BEEF SOUP (FALL APART BEEF!) | RECIPETIN EATS
2020-03-08 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 …
From recipetineats.com


QUICK VEGETABLE GROUND BEEF SOUP - I WASH YOU DRY
Instructions. In a large dutch oven or pot brown the ground beef over medium-high heat, breaking up into small chunks along with the diced onion. Cook until no longer pink and onion is tender. Add in the garlic and cook about 30 seconds, until fragrant. Drain and discard any fat.
From iwashyoudry.com


VEGETABLE BEEF SOUP (WITH VIDEO!) - GONNA WANT SECONDS
2020-09-21 In a medium mixing bowl, combine the beef and soy sauce; set aside and marinade 15 minutes. In a large Dutch oven, heat 1-2 tablespoons vegetable oil, over medium heat until it's begins to shimmer. Add the mushrooms and saute, stirring frequently until the mushrooms are soft. Remove to a bowl and set aside.
From gonnawantseconds.com


EASY VEGETABLE BEEF SOUP {WITH BACON!} COZY + COMFORTING RECIPE
2021-03-24 Step 1: cook the bacon. Heat 1 tablespoon olive oil in a large pot or dutch oven over medium high heat. Once hot, cook the bacon 5 - 7 minutes, until browned and crispy. Set aside and leave the grease in the pan. Once cool, crumble the bacon.
From herwholesomekitchen.com


HEARTY BEEF VEGETABLE SOUP - A FAMILY FEAST®
2022-03-02 1 1/2 pounds beef chuck trimmed and cut into bite sized pieces (Start with a larger roast to yield 1 1/2 pounds after trimming. Our roast started as 2 1/4 pounds and ended at 1 1/2 pounds after trimming fat). 1/2 teaspoon kosher salt. 1/2 teaspoon freshly ground black pepper. 4 tablespoons extra virgin olive oil, divided. 1 cup yellow onion, diced. 1/2 cup celery, diced
From afamilyfeast.com


HEARTY VEGETABLE BEEF SOUP RECIPE - RECIPETIPS.COM
30 mins. COOK. 5 hrs. Preheat oven to 250º F. In a large container, add cubed meat, chopped onions, sliced celery, carrots, potatoes, beef broth and canned tomatoes. Add seasonings, cover with foil. Bake for 5 hours. If desired, add peas during the last 45 minutes of cooking. If the soup is too thick, add beef both until desired consistency.
From recipetips.com


BEEF BROTH EASY AND HEARTY VEGETABLE SOUP RECIPE
2021-07-22 In a heavy-bottomed soup pot, heat the olive oil over low to medium heat. The Spruce. Add the garlic, carrots, leek, onion, and celery and cook for 2 to 3 minutes or until the onion is slightly translucent, continuously stirring. The Spruce. Add the turnip and tomatoes and cook for another minute while still stirring. The Spruce.
From thespruceeats.com


THE BEST HEARTY BEEF VEGETABLE SOUP - AT HOME WITH TAI
2021-06-24 The Meat For Hearty Beef Vegetable Soup. My favorite meat to use in this soup is lean beef stew meat. I love my meat and a soup should have meat that you can bite into. I use to work in long-term care and the cooks have to shred the meat for the residents that cannot chew. I dread the day that I can no longer bite into a nice piece of meat ...
From athomewithtai.com


HEARTY BEEF VEGETABLE SOUP - COOKING UP MEMORIES
2020-04-14 This recipe makes a generous amount of soup to share with friends and family, or you can store leftover soup in the freezer for up to 4 months. This soup can be made in a slow cooker as well. You'll love coming home to the smell of this delicious soup. How To Make Hearty Beef Vegetable Soup. Brown the ground beef, drain and return to the pan.
From cookingupmemories.com


HEARTY ITALIAN VEGETABLE BEEF SOUP - BAREFEET IN THE KITCHEN
2021-11-10 Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid. When the soup begins boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes until the carrots are tender. Taste the soup and adjust the salt as desired.
From barefeetinthekitchen.com


HOMEMADE VEGETABLE BEEF SOUP + VIDEO - THE SLOW ROASTED ITALIAN
2020-12-20 Once butter is melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a time. Remove beef from flour and shake gently to remove loose flour. Place coated beef in the pan, one piece at a time, brown on all sides, about 3-5 minutes per side. Cook in two batches, about half each time.
From theslowroasteditalian.com


MOM'S HEARTY VEGETABLE BEEF SOUP - ALL THE HEALTHY THINGS
2021-11-04 Step Three: Add the tomato paste, frozen vegetables, diced tomatoes, crushed tomatoes, balsamic vinegar, beef broth, Italian seasoning, salt, bay leaf, and thyme to the pot. Stir until well combined. Step Four: Bring the soup to a boil and then reduce to a simmer. Cover and simmer for 20-25 minutes.
From allthehealthythings.com


HEARTY BEEF & VEGETABLE SOUP RECIPE - LIZ BUSHONG
2020-03-17 3 – 4 pound chuck roast. Reynolds Baking Bag, 1 tablespoon all purpose flour. 1 package Lipton onion soup mix- beefy onion-optional but good choice. 1 can diced Hunt’s canned tomatoes with basil, oregano and garlic. 1 can cannellini beans or beans of choice. 1/2 cup diced carrots, celery, sweet onion. 1/2 package of frozen peas, green beans, or vegetables of choice
From lizbushong.com


BEST VEGETABLE BEEF SOUP RECIPE - YUMMY ADDICTION
2016-06-17 Add all the remaining ingredients, except peas and parsley, to the pot (beef, stock, wine, thyme, bay leaf, basil, salt and pepper). Bring to a boil, reduce the heat, cover and simmer for 30-35 minutes. Add the green peas 5 minute before the soup is done. Remove the bay leaf before serving. Garnish with parsley.
From yummyaddiction.com


VEGETABLE BEEF SOUP - SPEND WITH PENNIES
2021-09-29 Cook 2 minutes more. Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender. Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more.
From spendwithpennies.com


10 BEST HEALTHY BEEF VEGETABLE SOUP RECIPES | YUMMLY
2022-06-07 beef broth, dried basil, vegetable juice, beef chuck roast, bay leaves and 8 more Easiest Beef Vegetable Soup Foodtastic Mom green beans, garlic powder, russet potatoes, carrots, beef, water and 9 more
From yummly.com


BEEF VEGETABLE SOUP - MARGARET HOLMES
Drain leftover grease. Add Margaret Holmes Tomatoes, Okra and Corn and Triple Succotash, stewed tomatoes and beef broth to meat. Bring to a boil. Add in sliced sausage. Reduce heat and simmer for 1 hour, stirring occasionally. Add salt, pepper and garlic powder to taste.
From margaretholmes.com


HOMEMADE VEGETABLE BEEF SOUP RECIPE | HEALTHY FITNESS MEALS
2019-10-26 Add in onion, celery, carrots, bell pepper, and garlic, and sauté for about 4-5 minutes, or until veggies soften. Stir in potatoes, Italian seasoning, broth, diced tomatoes, tomato sauce, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until potatoes and beef are tender.
From healthyfitnessmeals.com


HEARTY ITALIAN VEGETABLE BEEF SOUP | BREAD N SOUP
2021-11-10 Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid. When the soup begins boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes until the carrots are tender. Taste the soup and adjust the salt as desired.
From breadnsoup.com


HOMEMADE VEGETABLE BEEF SOUP - EASY GROUND BEEF SOUP
In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender. Add the remaining ingredients. Cover and simmer 30 minutes longer or until heated through, stirring occasionally. Discard bay leaves before serving.
From sweetpeaskitchen.com


VEGETABLE BEEF SOUP {WITH MARINATED SIRLOIN} - A LITTLE AND A LOT
2022-02-15 Bring to a boil, reduce heat to medium and simmer, uncovered, for 30 minutes. Taste for seasoning and add more salt and pepper if you like. Stir in the peas. Remove from the heat, cover, and let sit for 5 minutes to cook the peas. Remove the bay leaves, top with fresh parsley, and serve.
From alittleandalot.com


HEARTY BEEF VEGETABLE SOUP RECIPE - RECIPETIPS.COM
3 pounds beef stew meat, trimmed & cut to bite-sized pieces; 1 cup chopped onion; 1 clove chopped garlic; 1/4 teaspoon ground fresh pepper; 1 1/2 teaspoons Italian herb seasoning
From recipetips.com


VEGETABLE BEEF SOUP - DINNER AT THE ZOO
2019-02-06 Heat the olive oil in a large pan over medium high heat. Season the stew meat with salt and pepper to taste. Place half of the meat in the pan in a single layer. Cook for 3-4 minutes per side or until browned. Repeat the process with the remaining beef. Place the meat on a plate and cover to keep warm.
From dinneratthezoo.com


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