Quick Beef Vegetable Soup Recipes

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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.

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 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.

HOMEMADE VEGETABLE BEEF SOUP



Homemade Vegetable Beef Soup image

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Provided by renee

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

Time 5h55m

Yield 10

Number Of Ingredients 10

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

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.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g

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

QUICK BEEF NOODLE SOUP



Quick Beef Noodle Soup image

This is great for a weeknight meal. It's quick and easy and very hearty!! I got this out of Quick Cooking magazine.

Provided by Charmie777

Categories     Clear Soup

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 lb lean ground beef
1 (46 ounce) can V8 vegetable juice
1 (2 ounce) envelope onion soup mix
1 (3 ounce) package beef-flavor ramen noodles
1 (16 ounce) package frozen mixed vegetables

Steps:

  • In a large saucepan, cook beef over medium heat until no longer pink.
  • Drain.
  • Stir in V8 juice, soup mix, contents of ramen seasoning packet and mixed vegetables.
  • Bring to a boil.
  • Reduce heat; simmer, uncovered, for 6 minutes or until vegetables are tender.
  • Return to a boil.
  • Stir in ramen noodles.
  • Cook for 3 minutes or until ramen is tender.
  • To freeze: Place in a rigid container and freeze.
  • To heat: Thaw, place in a saucepan and stir until heated through.

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Top Asked Questions

How do you cook frozen beef and vegetables in soup?
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. 277 calories; protein 29.6g; carbohydrates 20g; fat 7.8g; cholesterol 72.5mg; sodium 934.9mg.
What is the best way to make vegetable soup?
This hefty vegetable soup delivers. It will have you out of the kitchen in no time flat! —D.M. Hillock, Hartford, Michigan 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.
What are the best recipes to cook frozen beef stew?
Directions. 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,...
How to cook beef stew meat for Soup?
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.

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