Vegetable Beef Chunky Soup Recipes

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VEGETABLE BEEF SOUP (FALL APART BEEF!)



Vegetable Beef Soup (Fall apart beef!) image

Recipe VIDEO above. Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth. You'll love how the soup broth is slightly thickened and the extra flavour the wine or beer adds to the soup (the secret ingredient!). 20 minutes active cook/prep.

Provided by Nagi

Categories     Mains     Soups

Time 2h5m

Number Of Ingredients 18

1.5 tbsp olive oil (, separated)
500g/1 lb stewing beef (, cut into 1.75cm / 2/3" cubes (Note 1))
1/2 tsp salt and pepper
1 onion (, chopped)
3 garlic (, minced (1 tbsp))
2 celery (, cut into 0.8 cm / 1/3" slices)
3 carrots (, cut into 0.5 cm / 1/5" thick slices (halve larger ones))
4 tbsp flour
2 1/2 cups (625ml) beef broth/stock (, low sodium)
1 1/2 cups (375ml) dry red wine, Guinness beer or stout ((Note 2))
1.5 cups (375ml) water
2 tbsp tomato paste
2 bay leaves
1 tsp thyme dried
1 cup frozen peas
2 potatoes ((any), cut into 1.5cm / 2/3" cubes)
1 tbsp (15g) butter or oil
200g/ 6oz small mushrooms (, quartered or halved)

Steps:

  • Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.
  • Pat beef dry with paper towels, then sprinkle with salt and pepper.
  • Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
  • If pot looks dry, add a touch more oil.
  • Add garlic and onion, cook for 2 minutes.
  • Add carrot and celery, cook for 2 minutes or until onion is translucent.
  • Stir in flour, then slowly pour in beef broth while constantly stirring.
  • Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
  • Cover, adjust heat to medium low so it's bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
  • Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
  • The soup is ready when the potatoes are cooked and beef is very tender (see video).
  • Adjust salt and pepper to taste (I like lots of pepper in this!).
  • Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!

Nutrition Facts : Calories 419 kcal, Carbohydrate 32 g, Protein 28 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 75 mg, Sodium 473 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

CHUNKY VEGGIE BEEF SOUP



Chunky Veggie Beef Soup image

This chunky soup is loaded with tender beef stew meat, carrots, potatoes and green beans-and it sure is tasty! A little steak sauce and garlic powder season the broth perfectly. -Jimmy Osmon of Upper Darby, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield 9 servings (about 3-1/4 quarts).

Number Of Ingredients 17

1-1/2 pounds beef stew meat
1 tablespoon canola oil
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1-1/2 cups water
2 tablespoons reduced-sodium soy sauce
3 medium potatoes, cubed (about 1 pound)
3 medium carrots, cubed
3 celery ribs, chopped
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 tablespoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups fresh corn or frozen corn
1-3/4 cups frozen cut green beans

Steps:

  • In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender., Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 227 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 584mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

CHUNKY BEEF VEGETABLE SOUP



Chunky Beef Vegetable Soup image

For a satisfying lunch or dinner, serve bowls of this thick soup with fresh-baked bread. Brimming with chunks of veggies, it's easy to stir together on a chilly day. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 9

2 cups Tomato Ground Beef Mix
3 cups tomato juice
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
2 medium potatoes, peeled and cubed
2 celery ribs, thinly sliced
2 large carrots, grated
1 cup fresh or frozen peas
1 teaspoon sugar
1/4 cup uncooked long grain rice

Steps:

  • In a large saucepan, combine the beef mix, tomato juice, consomme, potatoes, celery, carrots, peas and sugar. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and rice are tender.

Nutrition Facts : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.

CHUNKY BEEF AND VEGETABLE SOUP



Chunky Beef and Vegetable Soup image

Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h10m

Yield 8 servings (3 quarts).

Number Of Ingredients 17

1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon salt-free seasoning blend, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil, divided
4 large carrots, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 cup Burgundy wine or additional reduced-sodium beef broth
4 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bay leaf
4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

Steps:

  • Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges

CHUNKY BEEF AND VEGETABLE SOUP



Chunky Beef and Vegetable Soup image

Categories     Soup/Stew     Beef     Tomato     Vegetable     Beef Shank     Lima Bean     Carrot     Winter     Cabbage     Potluck     Gourmet

Yield Makes 8 to 10 main-course servings

Number Of Ingredients 14

1/2 lb dried large lima beans (about 1 cup), picked over and rinsed
3 lb meaty crosscut beef shanks (also called beef shins; 2 inches thick), trimmed of excess fat
1/4 teaspoon black pepper
1 1/2 teaspoons salt
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
3 carrots, halved lengthwise, then cut diagonally into 1 1/2-inch pieces
12 cups water
3 1/2 cups low-sodium beef broth (28 fl oz)
1 lb yellow-fleshed potatoes such as Yukon Gold
1 (14-oz) can diced tomatoes in juice
1/4 lb Savoy cabbage, tough stems discarded and leaves coarsely chopped
1/4 lb green beans, trimmed and cut into 1-inch pieces

Steps:

  • Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
  • Pat shanks dry and sprinkle with pepper and 1 teaspoon salt. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown shanks (in batches if necessary), turning, about 6 minutes total, and transfer with tongs to a bowl.
  • Cook onion in fat remaining in pot over moderate heat, stirring, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add browned meat along with any juices accumulated in bowl, carrots, 8 cups water, beef broth, and remaining 1/2 teaspoon salt and simmer, covered, until meat is very tender, about 1 1/2 hours.
  • Remove shanks with a slotted spoon and transfer to a cutting board. When cool enough to handle, cut meat into 1-inch pieces, discarding bones, and return meat to soup.
  • Meanwhile, simmer lima beans in remaining 4 cups water in a 4-quart saucepan, covered, until just tender, 20 to 30 minutes. Drain in colander.
  • Peel potatoes and cut into 1-inch cubes, then add to soup with lima beans and tomatoes with their juice and simmer, covered, until potatoes are tender, about 15 minutes. Add cabbage and green beans and simmer, uncovered, until tender, about 5 minutes.

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

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)



Chunky Vegetarian Vegetable Soup (Fast and Easy) image

I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.

Provided by jbr319

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

Time 50m

Yield 10

Number Of Ingredients 14

2 tablespoons olive oil
½ onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can tomato sauce
4 carrots, peeled and cut into 1/4-inch rounds
2 baking potatoes, cut into bite-size pieces
1 cup frozen corn
1 cup frozen shelled edamame (green soybeans)
1 cup frozen sliced okra
2 leaves kale, roughly chopped
salt to taste
1 teaspoon ground black pepper

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
  • Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
  • Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
  • Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
  • Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g

CROCKPOT CHUNKY VEGETABLE SOUP



Crockpot Chunky Vegetable Soup image

Make and share this Crockpot Chunky Vegetable Soup recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb boneless round steak, cubed
1 (14 ounce) can diced tomatoes, do not drain
24 fluid ounces beef broth
3 beef bouillon cubes
2 medium potatoes, peeled and cubed
2 medium onions, chopped
2 celery ribs, sliced
2 carrots, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1 bay leaf
1/4 teaspoon pepper
1 cup fresh peas or 1 cup frozen peas

Steps:

  • Place all ingredients in crock pot.
  • Cover and cook on low for 7-8 hours.
  • Remove bay leaf before serving.

Nutrition Facts : Calories 127.2, Fat 0.9, SaturatedFat 0.3, Cholesterol 0.3, Sodium 990.8, Carbohydrate 25.1, Fiber 5, Sugar 6.9, Protein 5.9

SKINNY CHUNKY VEGETABLE BEEF BARLEY SOUP



Skinny Chunky Vegetable Beef Barley Soup image

84% less sat fat • 17% more Vitamin A than the original recipe. Starving? Enjoy this chunky and beefy soup that won't leave you looking either chunky or beefy.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 8

Number Of Ingredients 13

1 tablespoon cooking oil
12 ounces lean beef or lamb stew meat, cut into 1-inch cubes
4 cans (14 oz) lower-sodium beef broth
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon dried oregano or basil, crushed
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 bay leaf
1 cup frozen mixed vegetables
1 can (14.5 oz) no-salt-added diced tomatoes, undrained
1 cup parsnip, peeled and cut into 1/2-inch-thick slices, or potato, peeled and cut into 1/2-inch cubes
2/3 cup quick-cooking barley

Steps:

  • In a Dutch oven, heat oil over medium heat. Add meat; cook and stir until meat is browned. Stir in broth, onion, celery, oregano, garlic, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours for beef or 45 minutes for lamb.
  • Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1, Fiber 5 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g

CROCK POT CHUNKY BEEF VEGETABLE SOUP



Crock Pot Chunky Beef Vegetable Soup image

Prep time: 15 min * Cook time: 8 hours * 8-9 Servings in this crock pot meal. I haven't made it yet, but will update when I do. Simple and straightforward meal that will make itself. Just add sourdough bread, or maybe spoon it into sourdough bowls!

Provided by YiayiaMouse

Categories     Stocks

Time 9h15m

Yield 8-9 serving(s)

Number Of Ingredients 9

3 cups vegetable juice (like V-8)
2 cups hot water (or beef broth)
1 lb stewing beef, in 1 inch cubes
8 cups frozen mixed vegetables
2 medium potatoes, peeled and cubed
1 small onion, chopped
1/4 cup ketchup
3 tablespoons beef bouillon (like Knorr Suiza)
1/2 teaspoon pepper

Steps:

  • Line crockpot with a liner, if desired.
  • Add vegetable juice and water to crock pot.
  • Add beef, then vegetables, ketchup and bouillon.
  • Stir together, (don't tear liner, if using one).
  • Cook on LOW 8-9 hours or HIGH 4-5 hours.
  • Stir together before serving.
  • WARNING: DO NOT LIFT LINER OUT OF CROCK POT! It WILL tear!

Nutrition Facts : Calories 358.6, Fat 12.3, SaturatedFat 4.7, Cholesterol 38, Sodium 501.8, Carbohydrate 47, Fiber 11.2, Sugar 5.5, Protein 20

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CHUNKY VEGETABLE BEEF SOUP RECIPES ALL YOU NEED IS FOOD
Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from …
From stevehacks.com
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VEGETABLE BEEF SOUP | A MIND "FULL" MOM
2021-10-03 Transfer the seared beef to a plate. If the pot is dry, add the remaining ½ tablespoon of oil to the pot. Add in the onions, celery, and carrots and cook for 2-3 minutes, until the onion is translucent. Add in the minced garlic and saute for 1 minute longer. Add the tomato paste and toast for 30 seconds to 1 minute.
From amindfullmom.com
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VEGETABLE BEEF CHUNKY SOUP : GLORIOUS SOUP RECIPES
2012-08-26 1 1/2 pounds lean ground beef; 1 (46 fluid ounce) can tomato-vegetable juice cocktail; 1 onion, diced; 4 potato, diced; 1 (16 ounce) package frozen mixed vegetables; salt and pepper to taste; Directions. In a large saucepan or stockpot, brown and drain ground beef. Add juice, onion, potatoes, and mixed vegetables. Bring to a boil and let simmer ...
From glorioussouprecipes.com
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CHUNKY VEGETABLE SOUP RECIPES ALL YOU NEED IS FOOD
1-1/2 pounds beef stew meat, cut into 1/2-inch pieces: 1 teaspoon salt, divided: 1 teaspoon salt-free seasoning blend, divided: 3/4 teaspoon pepper, divided
From stevehacks.com
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CHUNKY VEGETABLE BEEF POURED OVER PASTA RECIPE - COOK WITH …
Directions. Prepare Pasta according to packaging and divide onto 2 plates. While pasta is cooking, heat up Chunky Soup: Empty contents into microwave-safe container. Cover and microwave for 2-4 minutes or until hot, stirring once. Pour warm Chunky Soup over pasta. Enjoy!
From cookwithcampbells.ca
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CHUNKY VEGETABLE SOUP RECIPE: CREATE YOUR OWN - FINECOOKING
In a 3- or 4-quart Dutch oven or soup pot, heat 2 Tbs. olive or vegetable oil over medium heat. Add 1 chopped medium-large onion and cook, stirring, until softened. Add 4 cups homemade or lower-salt canned chicken broth, and 1 cup diced fresh tomato (or drained canned diced tomatoes) and bring to a simmer.
From finecooking.com
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Top Asked Questions

How do you Make Your beef soups?
Cook the beef in a large soup pot. I prefer my Lodge Dutch Oven, I’ve had it for 7 years and make all of my soups in it! Drain the beef and add in the garlic and onions and saute until the onions are translucent. Then add in your chopped potatoes. I like my soup rustic, so I leave the peels on. This is totally optional.
What is vegetable beef soup?
A hearty Vegetable Beef Soup with melt-in-your-mouth slow cooked chunks of beef, potato and vegetables simmered in a herb infused savoury broth. You’ll love how the broth of this beef soup recipe is slightly thickened so it’s like gravy and has extra flavour from a secret ingredient! So many beef soups are watery and dull. Not this one!!!
What are some good recipes to make with beef broth?
If pot looks dry, add a touch more oil. Add garlic and onion, cook for 2 minutes. Add carrot and celery, cook for 2 minutes or until onion is translucent. Stir in flour, then slowly pour in beef broth while constantly stirring. Add beer, water, tomato paste, bay leaves and thyme, stir well.
How do you make V8 vegetable stew?
1 64oz container of V8 Original Vegetable Juice 4 cups water 1 medium onion diced Minced Garlic 1. 5-2 lbs stew meat or chuck roast cut into chunks 2-3 Russet Potatoes, chopped 1 bag of frozen Cut Green Beans 1 bag of frozen Kernel Corn 1 bag of frozen sliced carrots.

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