Vegetable Beef Soup Comfort At Its Best Recipes

VEGETABLE BEEF SOUP (FALL APART BEEF!)

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!

OLD-FASHIONED VEGETABLE BEEF SOUP

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.

DELICIOUS VEGETABLE BEEF SOUP

Steps:

• Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
• Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
• Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.

AWESOME BEEF VEGETABLE SOUP

Steps:

• Melt the butter in a large skillet over medium heat, and stir in the onion, garlic, and horseradish. Cook and stir until the onion is translucent, about 5 minutes, then mix in the ground beef. Cook and stir the ground beef until evenly browned, no longer pink, and crumbly. Drain excess fat, and transfer the cooked beef mixture into a large soup pot.
• Mix in the tomatoes, water, potatoes, mixed vegetables, carrots, corn, butter-flavored granules, dill seasoning, hot pepper sauce, and cinnamon, and stir to thoroughly combine. Bring the soup to a boil, then reduce heat to a simmer and cook until the vegetables are tender, about 1 hour. Stir occasionally. Before serving, season to taste with Parmesan cheese, salt, and black pepper.

VEGETABLE BEEF SOUP-COMFORT AT IT'S BEST!

Steps:

• Coat the beef with the oil.
• Brown in large soup/stock pot.
• Add Water, Salt, Pepper, Bouillon cubes, Garlic, Parsley, Bay leaves and Onion.
• Bring to boil, turn down heat and simmer covered for 2 1/2 hours.
• Add Tomatoes, zuchini, carrots and celery and simmer 1/2 hour.
• Add corn, limas and green beans.
• Simmer for 1/2 hour.