Savory Homestyle Beef Vegetable Soup Recipes

HOMEMADE VEGETABLE BEEF SOUP

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.

SAVORY VEGETABLE BEEF SOUP

Steps:

• In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender. Add the remaining ingredients. , Cover and simmer 30 minutes longer or until heated through, stirring occasionally. Discard bay leaves.

HOME-STYLE VEGETABLE BEEF SOUP

Steps:

• In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
• Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
• Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.

SAVORY TOMATO BEEF SOUP

Steps:

• In a Dutch oven or soup kettle, brown the stew meat and soup bone in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 4-5 hours or until meat is tender. Skim fat. Remove meat from bone; cut into 1/2-in. cubes. Return to soup; heat through.

HOMESTYLE VEGETABLE BEEF SOUP

Steps:

• Trim the roast of excess fat and cut it into 1½-inch cubes. Place the meat in a bowl and season with salt and pepper and set aside.
• Prep all of the fresh vegetables. Chop the onion, carrot, celery, potatoes. Mince the garlic, etc. Set aside.
• Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Take a third of the meat and add it to the pot. Cook, stirring occasionally, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Repeat with the remaining meat in 2 more batches. Set aside (do not over crowd the pot when browning the meat).
• Add the onion, carrots and celery to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.
• Add the garlic, bay leaf, and tomato paste. Stir and cook about 2 minutes.
• Pour in the beef broth, scraping up any browned bits from the bottom of the pot (deglaze), and cook until the mixture has thickened, about 3 minutes.
• Return the meat and any accumulated juices in the bowl to the pot.
• Add the pearl onions and stir. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 45 minutes.
• Add the potatoes to the pot. Stir to combine. Cover with a tight fitting lid, and simmer, stirring occasionally, until the vegetables and meat are fork-tender, about 45 minutes.
• Add the green beans, peas and corn. Simmer uncovered until heated through, about 3 minutes.
• Taste and season with more salt and pepper if desired.

HOMESTYLE VEGETABLE SOUP

Steps:

• Add broth to a large soup pot.
• Add onions, celery, potatoes, tomatoes, cabbage, green beans, corn, and carrots.
• Bring mixture to a simmer.
• Add black pepper.
• Simmer for 20-30 minutes, or until potatoes and carrots are tender.
• Add water if necessary to thin out soup.
• Tastes even better the next day.
• For Vegetarian use the vegetable broth.

SAVORY HOMESTYLE BEEF VEGETABLE SOUP

Steps:

• Preheat oven to 300°F.
• Rinse meat and dry off well (to ensure searing). Season liberally with salt and pepper on all sides. In large oven proof soup pot (mine is 7 qts.), heat 2 tablespoons of oil hot enough to sear, then add meat and brown on all sides.
• Remove meat and add onion to pot and brown for a few minutes to release flavors. (Ensure the onions stay relatively intact because they will be used as a bed to prop up the roast during the braising process.).
• Next add the garlic and constantly stir to release flavor (do not burn) for about one minute.
• Add the pureed tomatoes and stir, scraping bottom of pot to release any stuck on bits.
• Next, add 4 of the bouillon cubes, the 2 bay leaves, 20 turns of fresh ground pepper and a bundle of fresh thyme.
• Rest chuck roast on top of the quartered onions, so the roast is elevated from bottom of pot.
• Add enough water to come 2/3 of the way up the meat.
• Cover pot with lid and bring to a boil, then reduce to a simmer. Place covered pot in 300 degree oven for 3 hours, turning meat half way through.
• After the 3 hours have passed, removed the roast and set aside on a plate to cool (it should be fall apart tender). Fish out the bay leaves and thyme bundle.
• Fill the pot with water till it is 2/3 full. Add the celery, carrots, potatoes, cauliflower and 4 remaining bouillon cubes to the pot. Check for flavor and add more pepper if desired (but wait on the salt as the bouillon will add salt here).
• Cover pot and bring to a boil, then reduce to a simmer. Place covered pot back in oven and cook for 1 1/2 hours (or until vegetables are fork tender).
• While the vegetables are cooking you can pull apart the cooled chuck roast into 1 - 1 1/2 inch bite sized pieces and set aside. Also, cook Kluski egg noodles according to the package directions.
• When vegetables are cooked through add chuck pieces to the pot and also the last bundle of fresh thyme (you can omit if you already are satisfied with the thyme flavor from first bundle). Taste and add additional salt and fresh black pepper if needed. Let covered pot sit on cool stove for 5-10 minutes so meat can be warmed up and fresh thyme bundle can flavor the soup.
• Remove thyme bundle. To serve, add a scoop of cooked egg noodles into soup bowl and cover with beef vegetable soup. Serve with biscuits or crusty warm bread.