Microwave Beef And Vegetable Soup For 2 Recipes

BEEF AND VEGETABLE SOUP

Steps:

• Season the beef as desired.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
• Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
• Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.

HOMEMADE VEGETABLE BEEF SOUP

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.

VEGETABLE BEEF SOUP II

Steps:

• In a large stock pot brown sirloin and onion. Drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil. Cover and cook until vegetables are tender, approximately 45 minutes.

MICROWAVE BEEF AND VEGETABLE SOUP FOR 2

Steps:

• Combine all ingredients except corn and beans in 3-quart casserole.
• Cover.
• Microwave at high 10 minutes.
• Remove marrow from bone, return marrow to soup.
• Discard bone.
• Reduce power to 50%.
• Microwave, covered, 50 minutes, stirring 2 or 3 times.
• Add corn and green beans.
• Microwave at 50% 10 to 20 minutes, or until meat and vegetables are tender.

NORTHWEST BEEF AND VEGETABLE SOUP

Steps:

• Heat the oil in a skillet over medium heat until hot.
• Sear the beef on all sides, turning as it browns.
• Add the onion and garlic during the last few minutes of searing.
• Transfer to the crock pot.
• Add the remaining ingredients.
• Gently stir well to combine.
• Cover and cook on high for 2 hours.
• Turn down to low and cook for 4 to 6 hours longer.
• Stir occasionally and adjust seasonings to taste.

RICK'S VEGETABLE BEEF SOUP

Steps:

• In a large pot, brown beef in hot oil.
• Add bouillon, spices, and water.
• Bring to a boil; reduce heat.
• Cover and simmer for 1 1/2 hour.
• Add remaining ingredients.
• Return to boiling; reduce heat.
• Cover and simmer 1/2 hour or until vegetables are done.
• Season to taste with salt and black pepper.

GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP

Steps:

• Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
• Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
• Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.

WHOLE30®-FRIENDLY BEEF AND VEGETABLE SOUP

Steps:

• Heat 1 teaspoon ghee in a large stew pot over medium-high heat. Add ground beef and season with salt and pepper. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a plate but leave any grease in the pot.
• Add onion and garlic to the pot, adding more ghee if needed. Saute until onion has softened and turned translucent, about 5 minutes. Set onions and garlic with the beef.
• Cook potatoes in the pot with residual oil. Season with salt and pepper, and cook for 3 to 5 minutes. Add carrots; saute for 1 to 2 minutes. Add ground beef, onions, and garlic back into the pot; mix to combine.
• Add bone broth, tomato paste, basil, and oregano; bring to a boil. Add cabbage and simmer for 5 minutes.
• Add smoked salt, then taste and adjust other seasonings if necessary. Add zucchini and green beans; simmer until vegetables are tender 3 to 5 minutes.

EASIEST SLOW COOKER VEGETABLE BEEF SOUP

Steps:

• Combine all ingredients in slow cooker and mix together. Set slow cooker on low and cook for at least 6 hours. Add water if necessary. *I sometimes add a can of beef broth to the mixture.

MICROWAVE BEEF CASSEROLE

Steps:

• Crumble beef into a microwave-safe 3-qt. dish; add onion. Loosely cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring twice; drain. Stir in rice and 1/2 cup water. Cover and cook for 2 minutes. Stir in soup, almonds and mushrooms., In a large bowl, combine the stuffing mix, butter and remaining water; spoon over beef mixture. Microwave, uncovered, for 1-3 minutes or until heated through.

HEARTY BEEF AND VEGETABLE SOUP

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.