Ree Drummond Beef Vegetable Soup Recipes

ROASTED VEGETABLE SOUP

Steps:

• Preheat the oven to 475 degrees F.
• Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
• Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
• Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
• Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.

THE PIONEER WOMAN'S LEGENDARY VEGETABLE BEEF SOUP

Steps:

• In a large soup pot, brown the ground beef or stew meat over medium-high heat for 3-5 minutes.
• There's no need to drain the fat if you're using ground beef.
• However, if you're using stew meat, you may want to drain off any excess fat.
• Draining the fat is optional, but it will make for a leaner soup.
• Remove the pot from the heat and set it aside.
• In the same pot, add olive oil and all vegetables except for the tomatoes.
• Season the vegetables with salt and pepper, onion powder, garlic powder, and paprika.
• Stir well to coat the vegetables with the seasonings.
• Add a little more olive oil if needed and bring the mixture to a simmer.
• Cover the pot and simmer for 20 minutes, stirring occasionally.
• After reducing the heat to low, add the beef broth or water and diced tomatoes (if fresh).
• If you're using canned tomatoes, there's no need to dice them; simply add the whole can, including the juice.
• Stir well and bring the soup back up to a simmer.
• Cover the pot and simmer for 30 minutes, stirring occasionally.
• Cook the potatoes in the microwave for about 12 minutes, or until they're fork-tender.
• Peel them and cut them into bite-sized pieces.
• Add them to the soup and stir well.
• Cook the soup for a longer period if you want it to be thicker.
• Be sure to taste the soup and adjust the seasonings as needed.
• The vegetable beef soup is ready when the beef is cooked through, and the vegetables are tender.
• It should be thick somehow, but not too thick.
• If you want it soupy, add more broth or water.

BEEF STEW WITH ROOT VEGETABLES

Steps:

• Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
• Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

HAMBURGER SOUP

Steps:

• In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
• Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
• Serve with crusty bread!

VERY VEGGIE SOUP

Steps:

• Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the carrots, parsnips, garlic, turnips, onion, rutabaga, ginger, allspice, coriander and some salt and pepper. Stir and sauté for about a minute, until the vegetables are all coated in butter and starting to cook. Add the stock and thyme sprigs. Bring to a boil, reduce to a strong simmer and cook until the vegetables are tender, about 20 minutes.
• While the soup is cooking, heat the vegetable oil in a large skillet. Add the shallot slices and fry until golden brown, about 5 minutes. They will crisp as they cool. Drain on paper towels and salt them while they are still hot.
• Puree the soup with an immersion blender or carefully in batches using a standard blender. Serve the soup hot, garnished with the fried shallots and parsley.