Meat Bones Tomato Soup Recipes

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BEEF-TOMATO SOUP



Beef-Tomato Soup image

Make and share this Beef-Tomato Soup recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Low Cholesterol

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 lbs sirloin steaks, cut into 1/2 inch cubes
1 large onion, chopped
1 large green pepper, chopped
2 tablespoons oil
3 medium potatoes, peeled and cubed
3 medium carrots, chopped
4 cups beef broth
1 cup water (or 5 cups beef broth)
2 tablespoons paprika
1 tablespoon sugar
salt and pepper
1/4 teaspoon cayenne pepper
2 bay leaves
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste

Steps:

  • In a large Dutch oven or heavy-bottomed stock pot, cook and stir the beef, onion and green pepper in the 2 tbsp oil until meat is browned on all sides; drain the oil.
  • Add in the next 10 ingredients.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender.
  • Stir in the crushed tomatoes and the tomato paste.
  • Cover and simmer for another 25-30 mins longer, or until the meat is tender.
  • Discard the bay leaves before serving.
  • Garnish soup bowls with a couple of tablespoons of sour cream if desired.

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.

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