BEEF AND VEGETABLE SOUP
Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h20m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.7 g, Cholesterol 17.2 mg, Fat 6.5 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 383.1 mg, Sugar 3.2 g
QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST
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
Steps:
- Combine all ingredients in a suitable pot. Bring to boil.
- Turn down heat and simmer 15 minutes.
- Best served with crusty bread alongside.
ROAST BEEF & VEGETABLE SOUP
Steps:
- Bring barley and 3 cups water to a boil over high heat. Reduce heat and simmer 30 minutes. Drain and set aside when barley is tender and cooked through.
- In a large soup pot over medium heat, add the oil, onion, and celery. Cook, stirring occasionally, until onions are translucent and edges begin to brown, about 10 minutes.
- Add any uncooked vegetables--in this case I had a small amount of raw potato, celery root, and cauliflower--along with the garlic, dry herbs, salt and pepper. Continue to cook until vegetables soften (add oil as needed), about 10 minutes.
- Add the broth, bay leaf, and Parmesan rind to the vegetables and bring to a low boil. Stir-in gravy, tomatoes, peas, (leftover) cooked vegetables, barley, and meat. Bring to a simmer and cook for 30 minutes to meld flavors.
- Stir-in parsley the last 5 minutes of cooking, adjust seasoning for salt and pepper, to taste. Serve hot.
Nutrition Facts : Calories 383 kcal, Carbohydrate 41 g, Protein 33 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 68 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
OLD-FASHIONED VEGETABLE BEEF SOUP
Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.
Provided by Marla Swoffer
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into small, bite-size (1/2") pieces.
- In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
- Set aside on a plate.
- Chop celery, onion, potatoes, and carrots into bite-size pieces.
- Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
- Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
- Bring to a boil.
- Reduce heat and simmer uncovered until beef is almost tender, about an hour.
- Add peas and hot sauce to soup.
- Cover and simmer until beef is tender, about 30 minutes longer.
- Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.
Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9
LEFTOVER BEEF VEGETABLE SOUP
Whenever I cook a roast, I use whatever beef is left over to make this soup. Any leftover vegetables may be used as well. It's a family favorite!
Provided by SHORECOOK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.
- Cover and simmer until vegetables are tender, about 40 minutes.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 22.8 g, Cholesterol 37.5 mg, Fat 10.2 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 1128.8 mg, Sugar 1.5 g
ROAST BEEF VEGETABLE SOUP
I'm currently retired and an Assistant Scout Master of a troop. I've taught boys to cook for 35 years. This is a nice recipe for teaching basic cooking skills. Plus, the soup cooks all day, leaving you free to do other things.-Earnest Riggs, Niles, Michigan
Provided by Taste of Home
Categories Lunch
Time 8h35m
Yield 12 servings (about 4 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown beef in oil; drain. Transfer to a 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
Nutrition Facts :
BEEF BARLEY SOUP WITH ROASTED VEGETABLES
The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. -Gayla Scott, West Jefferson, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan., In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer until meat is tender, 40-60 minutes., Meanwhile, preheat oven to 425°. Place the squash, potato and carrots on a greased 15x10x1-in. baking pan; drizzle with remaining oil and toss to coat. Bake until vegetables are almost tender, 20-25 minutes, stirring twice, . , Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer until barley is tender, about 10-12 minutes longer. Sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 339 calories, Fat 13 g fat (3 g saturated fat), Cholesterol 35 mg cholesterol, Sodium 855 mg sodium, Carbohydrate 37 g carbohydrate (7 g sugars, Fiber 6 g fiber), Protein 20 g protein.
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