Quick Beef Soup Recipes

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QUICK BEEF VEGETABLE SOUP



Quick Beef Vegetable Soup image

At the end of a long day, you want to put something quick, warm and substantial on the table for your family. This hefty vegetable soup delivers. It will have you out of the kitchen in no time flat! -D.M. Hillock, Hartford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings (1-3/4 quart).

Number Of Ingredients 8

1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) tomato sauce
1-1/2 cups frozen mixed vegetables, thawed
1-1/4 cups frozen corn, thawed
1-1/4 cups beef broth
1 tablespoon soy sauce
1 tablespoon molasses

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly.

Nutrition Facts : Calories 318 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1099mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein.

QUICK BEEF & BARLEY SOUP



Quick Beef & Barley Soup image

Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap--and it doubles easily. If leftovers get too thick in the fridge, add a little broth when you reheat it. Serve with crusty bread and a glass of malbec.

Provided by EatingWell Test Kitchen

Categories     Healthy Sirloin Steak Recipes

Time 40m

Number Of Ingredients 13

8 ounces sirloin steak, trimmed and cut into bite-size pieces
½ teaspoon freshly ground pepper, divided
4 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
1 large stalk celery, sliced
1 large carrot, sliced
2 tablespoons tomato paste
1 tablespoon chopped fresh thyme
¾ cup quick-cooking barley
4 cups reduced-sodium beef broth
1 cup water
¼ teaspoon salt
1-2 teaspoons red-wine vinegar

Steps:

  • Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.
  • Add the remaining 2 teaspoons oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.
  • Add barley, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 28.6 g, Cholesterol 29.6 mg, Fat 9 g, Fiber 4.6 g, Protein 19.7 g, SaturatedFat 2 g, Sodium 331.6 mg, Sugar 4.2 g

EASY BEEF SOUP



Easy Beef Soup image

This quick and colorful soup goes together in minutes, assures Agnes Bierbaum, Gainesville, Florida. "Even my husband - who admits he's no cook - makes it on occasion," she says.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1/2 pound ground beef
2 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 package (10 ounces) frozen mixed vegetables
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
1/2 teaspoon sugar

Steps:

  • In a saucepan over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the vegetables are tender.

Nutrition Facts : Calories 130 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 750mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.

QUICK BEEF SOUP



Quick Beef Soup image

Make and share this Quick Beef Soup recipe from Food.com.

Provided by Beaner in Washington

Categories     Weeknight

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs lean ground beef
1 cup chopped onion
2 cloves garlic, finely chopped
1 (28 ounce) can tomatoes, undrained
6 cups water
6 beef bouillon cubes
1/4 teaspoon pepper
1/2 cup uncooked orzo pasta (I use rice instead)
1 1/2 cups frozen peas, carrots and corn vegetable blend

Steps:

  • Cook beef, onion and garlic in large saucepan over medium high heat until beef is brown, stirring to seperate meat; drain fat.
  • Process tomatoes with juice in covered blender or food processor until smooth.
  • Add tomatoes, water, bouillon cubes and pepper to meat mixture.
  • Bring to a boil; reduce heat to low.
  • Simmer uncovered for 20 minutes.
  • Add orzo (or rice) and vegetables.
  • Simmer and addtional 15 minutes.
  • Serve with Fench bread if desired.

QUICK AND EASY BEEF AND RICE NOODLE SOUP



Quick and Easy Beef and Rice Noodle Soup image

This recipe is my version of Vietnamese beef pho. It's perfect for a weeknight and full of flavor.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 quarts beef stock
1 tablespoon beef soup base, such as Better Than Bouillon
1 tablespoon fish sauce
1 tablespoons hoisin sauce, plus more if desired
4 scallions, 2 sliced in half and 2 sliced thinly on the bias
2 inches fresh ginger, peeled and cut into thin rounds
2 whole cloves
2 whole star anise pods
1 cinnamon stick
1 to 2 tablespoons soy sauce
8 ounces thin rice noodles, cooked according to package instructions
4 ounces shaved beef
1 cup bean sprouts
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1 jalapeno, sliced thin (seeds and ribs can be scooped out)
1 lime, cut into wedges

Steps:

  • Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
  • Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
  • Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.

QUICK BEEF PHO



Quick Beef Pho image

I wrote this recipe for fast pho because you don't always want to take a whole day to source the ingredients for and make pho from scratch. This is an awesome hack to be eating pho in an hour! You can find all the ingredients locally and even have them delivered. Slicing beef paper thin can be a pain. Japanese and Chinese markets always stock paper-thin meats for shabu shabu or sukiyaki.

Provided by Jet Tila

Categories     main-dish

Time 1h

Yield Makes 2 large or 4 small bowls

Number Of Ingredients 20

2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2" [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table

Steps:

  • For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
  • Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
  • For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
  • Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.

QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST



Quick Beef Vegetable Soup from Leftover Pot Roast image

Here's a good way to use leftover pot roast -- with its juices and any leftover vegetables. Its a very flexible, use-what-you've-got soup so its hard to go wrong. If you don't have homemade beef stock (butchers aren't giving away bones anymore), soup base is tastier than regular bullion. I like the Tones brand you can get at Sam's Club. Note: I couldn't get the recipe editor to accept leftover vegetables as an ingredient, but if you've got some hanging out in the fridge throw them in.

Provided by 3KillerBs

Categories     Roast Beef

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb leftover pot roast, chopped (or more if you have it)
1 cup dripping (fat removed after chilling)
1 quart beef stock
1 -2 cooked carrot, sliced
1 -2 cooked potato, sliced
1 lb frozen mixed vegetables
1 (15 1/2 ounce) can diced tomatoes
1 dash garlic powder
1 dash chili powder (optional)
1/2 onion, chopped (optional)
salt and pepper

Steps:

  • Combine all ingredients in a suitable pot. Bring to boil.
  • Turn down heat and simmer 15 minutes.
  • Best served with crusty bread alongside.

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

QUICK VEGETABLE BEEF SOUP



Quick Vegetable Beef Soup image

I send my husband off to the farm every day with lunch in a cooler. It's hard to have a variety of meals, especially hot ones. But a thermos full of this soup keeps him going all day long!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 7

1-1/2 pounds ground beef
1/3 cup dried minced onion
1 can (46 ounces) tomato juice
2 packages (10 ounces each) frozen mixed vegetables
2 teaspoons beef bouillon granules
1 teaspoon sugar
1/2 teaspoon pepper

Steps:

  • In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 20-30 minutes or until the vegetables are tender.

Nutrition Facts : Calories 173 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 742mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 15g protein.

QUICK AND EASY VEGETABLE BEEF SOUP



Quick and Easy Vegetable Beef Soup image

Vegetable beef soup with tomatoes that's quick, easy, and tasty! May use 2 pounds of lean beef or 2 pounds lean turkey. We like to combine one pound of each! Serve with cornbread or Ritz® crackers!

Provided by Texas Momma

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

Time 50m

Yield 8

Number Of Ingredients 11

1 pound lean ground beef
1 pound lean ground turkey
½ onion, chopped
1 ½ cups water
2 (28 ounce) cans diced tomatoes
1 ½ teaspoons garlic powder (such as Lawry's®)
1 ½ teaspoons sea salt, or to taste
½ teaspoon dried basil
½ teaspoon finely ground black pepper, or to taste
3 ½ teaspoons beef base (such as Better Than Bouillon®)
2 (12 ounce) packages frozen mixed vegetables

Steps:

  • Heat a large pot over medium heat. Cook and stir ground beef and ground turkey in the pot until completely browned, 7 to 10 minutes. Stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes. Drain fat from the pot and return to medium heat.
  • Pour water and tomatoes into the pot. Season soup with garlic powder, sea salt, basil, and black pepper. Stir beef base through the soup. Add frozen mixed vegetables to the pot; stir.
  • Bring the soup to a boil, reduce heat to low, and cook, stirring occasionally, until the vegetables are cooked through, 20 to 30 minutes.

Nutrition Facts : Calories 276.9 calories, Carbohydrate 20 g, Cholesterol 72.5 mg, Fat 7.8 g, Fiber 5.4 g, Protein 29.6 g, SaturatedFat 3 g, Sodium 934.9 mg, Sugar 5.8 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

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Beef Barley Vegetable Soup. Rating: 4.5 stars. 1365. A chuck roast is cooked with barley and bay leaf in a slow cooker before it is cubed and added to a soup pot of simmering vegetables in a beef broth. By MARGOC. Rice noodles and thinly sliced beef in a bowl of beef broth, garnished with lime and basil. Save.
From allrecipes.com


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