HOME-STYLE VEGETABLE BEEF SOUP
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
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
MARTHA'S VEGETABLE BEEF SOUP
The perfect cold-weather soup: Easy, and so tasty. My family has served this on Christmas night for years. It doubles easily and freezes well. For a meatier soup, double the ground beef.
Provided by Darby "SilverSprite2004" Kenne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Drain off excess fat.
- Add the tomatoes, sauce, water, vegetables, soup mix and sugar. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 14.8 g, Cholesterol 32.2 mg, Fat 10.5 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 4.2 g, Sodium 582.9 mg, Sugar 4.7 g
HOMESTYLE VEGETABLE SOUP
This is a very easy and satisfying soup. It contains a lot of vegetables, but is a cinch to throw together. This soup can easily be made vegetarian by using vegetable broth instead of beef broth, and just about any vegetables you like can be used.
Provided by HollyJane
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Add broth to a large soup pot.
- Add onions, celery, potatoes, tomatoes, cabbage, green beans, corn, and carrots.
- Bring mixture to a simmer.
- Add black pepper.
- Simmer for 20-30 minutes, or until potatoes and carrots are tender.
- Add water if necessary to thin out soup.
- Tastes even better the next day.
- For Vegetarian use the vegetable broth.
Nutrition Facts : Calories 185.9, Fat 1.8, SaturatedFat 0.1, Cholesterol 1, Sodium 893.7, Carbohydrate 39.2, Fiber 6.8, Sugar 9.4, Protein 7.8
GRANDMA'S VEGETABLE SOUP
This recipe is so easy and so good. My grandma used to make it for us.
Provided by BRANDY3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g
WINNING CREAM OF VEGETABLE SOUP
Several people told me it was the best soup that they'd ever had. The biggest compliment I ever received, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible-but he asked for a second bowlful! -Mary Parker, Copperas Cove, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings (about 3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.
Nutrition Facts : Calories 283 calories, Fat 21g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 828mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
SAVORY HOMESTYLE BEEF VEGETABLE SOUP
This is a hearty, flavor packed, stick to your ribs soup. I am not a cauliflower lover, but it is a must in this soup. It enriches the flavor making it full bodied and robust. It is the best part of this soup. I also feel the fresh thyme is a must. You may omit the second bundle of fresh thyme, but at least give the first bundle a try in this soup. I have been making this for more than 20 years and learned by watching my mother and adjusted the technique to braising, rather than stove top, to yield tender beef.
Provided by alkghayes_12496611
Categories Meat
Time 4h40m
Yield 6-8 bowls, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300°F.
- Rinse meat and dry off well (to ensure searing). Season liberally with salt and pepper on all sides. In large oven proof soup pot (mine is 7 qts.), heat 2 tablespoons of oil hot enough to sear, then add meat and brown on all sides.
- Remove meat and add onion to pot and brown for a few minutes to release flavors. (Ensure the onions stay relatively intact because they will be used as a bed to prop up the roast during the braising process.).
- Next add the garlic and constantly stir to release flavor (do not burn) for about one minute.
- Add the pureed tomatoes and stir, scraping bottom of pot to release any stuck on bits.
- Next, add 4 of the bouillon cubes, the 2 bay leaves, 20 turns of fresh ground pepper and a bundle of fresh thyme.
- Rest chuck roast on top of the quartered onions, so the roast is elevated from bottom of pot.
- Add enough water to come 2/3 of the way up the meat.
- Cover pot with lid and bring to a boil, then reduce to a simmer. Place covered pot in 300 degree oven for 3 hours, turning meat half way through.
- After the 3 hours have passed, removed the roast and set aside on a plate to cool (it should be fall apart tender). Fish out the bay leaves and thyme bundle.
- Fill the pot with water till it is 2/3 full. Add the celery, carrots, potatoes, cauliflower and 4 remaining bouillon cubes to the pot. Check for flavor and add more pepper if desired (but wait on the salt as the bouillon will add salt here).
- Cover pot and bring to a boil, then reduce to a simmer. Place covered pot back in oven and cook for 1 1/2 hours (or until vegetables are fork tender).
- While the vegetables are cooking you can pull apart the cooled chuck roast into 1 - 1 1/2 inch bite sized pieces and set aside. Also, cook Kluski egg noodles according to the package directions.
- When vegetables are cooked through add chuck pieces to the pot and also the last bundle of fresh thyme (you can omit if you already are satisfied with the thyme flavor from first bundle). Taste and add additional salt and fresh black pepper if needed. Let covered pot sit on cool stove for 5-10 minutes so meat can be warmed up and fresh thyme bundle can flavor the soup.
- Remove thyme bundle. To serve, add a scoop of cooked egg noodles into soup bowl and cover with beef vegetable soup. Serve with biscuits or crusty warm bread.
Nutrition Facts : Calories 483.4, Fat 17.6, SaturatedFat 6.1, Cholesterol 125.4, Sodium 1537.2, Carbohydrate 38.1, Fiber 7.8, Sugar 12, Protein 46.9
EVERYDAY VEGETABLE SOUP
This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
- Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
- Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
Nutrition Facts : Calories 176 g, Fat 4 g, Fiber 5 g, Protein 7 g
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