Mothers Beefy Vegetable Soup Recipes

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BEEFY VEGETABLE SOUP



Beefy Vegetable Soup image

This recipe is from Light and Tasty Magazine. It's a chunky soup loaded with tender beef stew meat, carrots, potatoes and green beans.

Provided by Juenessa

Categories     Meat

Time 2h10m

Yield 3 1/4 quarts

Number Of Ingredients 17

1 1/2 lbs lean stewing beef
1 tablespoon canola oil
2 (14 1/2 ounce) cans reduced-sodium beef broth
1 1/2 cups water
2 tablespoons reduced sodium soy sauce
3 medium potatoes, cubed (about 1 pound)
3 medium carrots, cubed
3 celery ribs, chopped
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 tablespoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups fresh corn or 2 cups frozen corn
1 3/4 cups frozen cut green beans

Steps:

  • In a large kettle or Dutch oven, brown beef over medium heat in oil.
  • Add the broth, water and soy sauce.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 1 hour.
  • Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
  • Add corn and beans.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.

THE BEST BEEFY VEGETABLE SOUP



The Best Beefy Vegetable Soup image

I did a lot of experimenting to come up with a Vegetable beef soup that I really like. Most seem very bland to me or loaded with tomato sauce. This has a little kick to it, but I would never call it "hot" and spicy. Just a mild something extra that you don't usually taste in regular versions of this soup. I prefer to make this in the crockpot. It freezes beautifully. Don't add potatoes until you plan to eat it (microwave, chop, and add), especially if you plan to freeze this dish. I have found that potatoes get mushy in frozen soups.

Provided by Laura in Texas

Categories     Stocks

Time 16h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs beef round steak, fat removed, cut into 1/2 inch pieces and browned
1 small onion, minced finely
2 (12 ounce) cans of spicy V8 vegetable juice
2 (14 ounce) cans beef broth
1 1/2 teaspoons minced garlic
1/3 teaspoon red pepper flakes
3/4 teaspoon oregano
3/4 teaspoon thyme
2 teaspoons Worcestershire sauce
2 bay leaves
2 (16 ounce) packages frozen birds eye mixed vegetables

Steps:

  • Add the first 2 ingredients to the crockpot.Also add 1 can of v-8 spicy and 1 can beef both. (Save the remaining cans for the next step.) Cook on low overnight for approximately 8-9 hours. The meat should be fork tender by morning.
  • The next morning, add the rest of the ingredients to the crockpot including the remaining can of v-8 spicy and beef broth. Cook on low til dinnertime, appoximately 8-10 hours.
  • I will set this up to cook before I go to work and when I get home at around 5, it's ready. Add microwaved and chopped potatoes to each bowl if you want a heartier soup.
  • Remove bay leaves before serving.

Nutrition Facts : Calories 112.6, Fat 0.8, SaturatedFat 0.2, Sodium 961.1, Carbohydrate 21, Fiber 5.7, Sugar 8.1, Protein 6.3

BEEFY VEGETABLE SOUP



Beefy Vegetable Soup image

This beefy vegetable soup is perfect if you are feeding a crowd, but can easily be scaled down.

Provided by Linda Yutzy

Categories     Beef Soup

Time 2h20m

Yield 120

Number Of Ingredients 15

12 cups diced peeled potatoes
12 cups frozen sliced carrots
12 cups frozen peas
12 cups frozen lima beans
9 cups frozen cut green beans
9 cups diced celery
1 (16 ounce) package small shell pasta
water to cover
4 quarts tomato sauce
2 (32 ounce) cans chicken broth
10 pounds ground beef
4 cups diced onions
3 tablespoons salt
2 tablespoons dried basil
1 ½ teaspoons pepper

Steps:

  • In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
  • In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

Nutrition Facts : Calories 137 calories, Carbohydrate 16.3 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 0.8 g, Sodium 482.1 mg, Sugar 3.6 g

MOTHERS' BEEFY VEGETABLE SOUP



Mothers' Beefy Vegetable Soup image

The orginal soup was my Mothers' recipe. She always said the secret to her soup was to always add a teaspoon of chili powder to wake it all up.I have Changed it a bit through the years but this is always the soup I make when I have leftover liquid , Vegetables and Roast from making a roast in the crock-pot.

Provided by Shelia Tucker @cookbooking

Categories     Beef Soups

Number Of Ingredients 17

2 cup(s) of liquid, leftover from making a roast in the crock-pot. this makes a perfect base to start, as it's already seasoned with the roast, beef broth, salt & pepper, a little garlic powder, beef broth and 1 pkg. of dry beefy onion soup mix. an onion.
1 cup(s) baby carrots , sliced in half ( also cooked with roast - leftover )
1 cup(s) english peas
1 can(s) cream style corn ( 16 oz. )
2 can(s) veg-all or mixed vegetables ( undrained )
1 can(s) diced tomatoes or 1 large fresh tomatoe ( chopped )
2 cup(s) beef broth
2 cup(s) regular v-8 juice
1 can(s) tomato sauce ( 15 oz. )
1 - bay leaf
1/2 teaspoon(s) thyme, dried
1/2 teaspoon(s) each of salt and pepper
1 teaspoon(s) chili powder or 2 tabsp. salsa - mild or to your taste
1 package(s) dry beefy onion soup mix ( such as liptons )
1 can(s) pork and beans ( undrained ) or lima beans or blackeyed peas ( 15 oz. size for all )
2 cup(s) or more if you have it, cooked leftover roast beef ( shredded ) mother always cooked stew beef in her soup.
- i like to fix mac & cheese and spoon some into each bowl and then pour the hot soup over it

Steps:

  • you will need a Large soup - pot, pour in all the liquids, add your spices, add your vegetables, and your meat . Bring to a boil over Medium High Heat, Then lower Heat to a simmer and cover pan. simmer for 2 1/2 or 3 hours .
  • Make the Mac & Cheese the last 30 minutes of cooking time, Put 2 or 3 Tabsps. of Pasta or Mac & cheese in each bowl before serving and ladle the soup over the Pasta, ( I do my pasta this way so it won't get soggy ) and so if needed I can freeze part of the soup for another time. So good on a cold day. Hope everyone enjoys !!

MOM'S VEGETABLE SOUP



Mom's Vegetable Soup image

I make this vegetable-packed soup whenever we have a family get-together. It's been a favorite with us for a number of years.-Betty Van Kuiken, Oak Lawn, Illinois

Provided by Taste of Home

Categories     Lunch

Time 3h40m

Yield 26 servings (6-1/2 quarts).

Number Of Ingredients 11

1 beef chuck roast (3 to 4 pounds)
2 tablespoons vegetable oil
2-1/2 quarts water
3 cans (28 ounces each) diced tomatoes, undrained
10 celery ribs, chopped
6 large carrots, thinly sliced
3 large onions, chopped
3/4 cup medium pearl barley
2/3 cup cut fresh green beans (1/2-inch pieces)
1 can (15-1/4 ounces) whole kernel corn, drained
Salt and pepper to taste

Steps:

  • In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.

Nutrition Facts :

MAMA'S HOMEMADE BEEF & VEGETABLE SOUP



Mama's Homemade Beef & Vegetable Soup image

One of the first times I made this it was for my in-laws. My MIL raved over it and asks for me to cook it almost every time she visits. It is an old, old recipe. My DH and I have been married 25 years this month and I have made it every winter. Even when we lived in Orlando and didn't really have winters I still made it in January or February. Everyone really likes it, except my son David. He is a real meat an potatoes kind of guy. I hope you'll enjoy it as much as we do. This is super easy, but a bit time consuming. I find it is worth the time because it makes a huge pot of soup and is so delicious that everyone (almost) likes it. Note that the prep time includes searing the stew meat, which I actually skip. My mother will not eat it unless it has been seared. The rest of the recipe is just adding ingredients. Simple and delicious.

Provided by msbelle

Categories     One Dish Meal

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 12

1 -1 1/2 lb stew meat
2 (16 ounce) packages frozen mixed vegetables
1 onion, chopped
2 (14 ounce) cans diced tomatoes
2 teaspoons salt
1/2-1 teaspoon pepper
1 bay leaf
3 -4 beef bouillon cubes
1/2 teaspoon marjoram
1/2 teaspoon basil
1/2 teaspoon celery salt
1/3 cup ketchup

Steps:

  • In a large dutch oven, sear beef stew meat till almost burned so that the meat has a better flavor. You may need to do this in batches.
  • When meat is seared, cover it in the same pot with water.
  • Add chopped onion and seasonings including boullion cubes.
  • Bring this to a boil. Lower heat to simmer for one and one half to two hours. This makes the meat fall apart tender.
  • Add frozen, mixed vegetables and bring back to a boil.
  • Note: I (Mama,too) add ketchup at this point to add flavor and thicken the broth just a bit. Add however much you feel like, however, She made a note on my recipe stating "ketchup very important for flavor".
  • Cook approximately 1 hour or until vegetables are done to your desire.

Nutrition Facts : Calories 267.2, Fat 11.9, SaturatedFat 4.6, Cholesterol 38.1, Sodium 1228.2, Carbohydrate 27.4, Fiber 6.7, Sugar 6.8, Protein 15.8

MOM'S TOMATO VEGETABLE SOUP



Mom's Tomato Vegetable Soup image

I developed this vegetable-based soup from a recipe my mom made when I was a child. Its robust down-home taste brings back wonderful memories of growing up on the farm.

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 14

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
8 cups water
1 celery rib, halved
1 medium onion, halved
3 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups tomato juice
1 can (15 ounces) mixed vegetables, drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1/2 cup chopped onion
2-1/2 teaspoons salt, optional
1 teaspoon pepper
1/2 pound lean ground beef (90% lean)
1 can (15 ounces) cream-style corn

Steps:

  • In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones. , Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil. , Meanwhile, in a medium skillet, cook beef until no longer pink; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 241mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

MARTHA'S VEGETABLE BEEF SOUP



Martha's Vegetable Beef Soup image

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

½ pound ground beef
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
2 cups water
1 (10 ounce) package frozen mixed vegetables
¼ cup dry onion soup mix
1 teaspoon white sugar

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

EASY VEGETABLE-BEEF SOUP



Easy Vegetable-Beef Soup image

There's no need to spend all day at the stove with this vegetable beef soup recipe. Made with onions, ground beef, frozen vegetables and tomato sauce, it tastes just like a slow-cooked soup, but comes together in just 45 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb ground beef (at least 80% lean)
1 cup chopped onions
5 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon pepper
3 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 bag (16 oz) frozen mixed vegetables
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (8 oz) tomato sauce

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.

Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 45 mg, Fiber 5 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize About 1 1/2 cups, Sodium 770 mg, Sugar 7 g, TransFat 0 g

BEEFY VEGETABLE SOUP



Beefy Vegetable Soup image

Beef and veggies come together in this one-pot soup - perfect for a hearty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 7

1 lb ground beef sirloin
1 cup chopped green bell pepper
2 cans (14.5 oz each) Mexican-style stewed tomatoes with jalapeño peppers, garlic and onion, undrained, chopped
1 can (8 oz) no-salt-added tomato sauce
3/4 cup fat-free beef broth
1 bag (16 oz) frozen stew vegetables
1/8 teaspoon salt

Steps:

  • In 4-quart Dutch oven, cook beef and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Add tomatoes, tomato sauce and broth; heat to boiling. Stir in vegetables and salt. Reduce heat. Cover; simmer 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 190, Carbohydrate 21 g, Fiber 5 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg

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