HOMEMADE VEGETABLE BEEF SOUP
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
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
VEGETABLE SOUP (WITH BEEF BROTH)
Make and share this Vegetable Soup (With Beef Broth) recipe from Food.com.
Provided by jenfurney
Categories Clear Soup
Time 15m
Yield 12 Cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions and garlic in olive oil, add liquids, bouillon cubes and potatoes, bring to a boil. Add thawed vegetables, return to boil, add macaroni, boil until macaroni is tender.
Nutrition Facts : Calories 407.2, Fat 4.8, SaturatedFat 0.7, Cholesterol 0.7, Sodium 1735.3, Carbohydrate 78.4, Fiber 11.9, Sugar 9.2, Protein 16.7
VEGETABLE BEEF SOUP
Steps:
- Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 235mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
GARDEN VEGETABLE BEEF SOUP
This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months. -Dawn Donald, Herron, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (3-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer., Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese.
Nutrition Facts : Calories 207 calories, Fat 7g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 621mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
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
BEEF AND VEGETABLE SOUP
On the cooler nights of spring, it's heartwarming to enjoy a bowl of hot, homemade soup like this one from our Test Kitchen. It's easy to make, using convenience foods like canned tomatoes and frozen green beans. It's versatile, too. You can opt for chicken and chicken broth instead of beef and substitute your favorite veggies.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender., Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.
Nutrition Facts : Calories 173 calories, Fat 6g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 394mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
DELICIOUS VEGETABLE BEEF SOUP
This is truly delicious! This is a variation of my mother-in-laws soup with a little more vegetable and broth to make it more of a meal. I hope you enjoy it!
Provided by Susan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h45m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 341.8 calories, Carbohydrate 39.8 g, Cholesterol 51.8 mg, Fat 10.8 g, Fiber 7.9 g, Protein 21.2 g, SaturatedFat 4 g, Sodium 859.6 mg, Sugar 9 g
VEGETABLE SOUP WITH BEEF
I've been making this beef and vegetable soup for more than 20 years. The beer makes people stop and wonder what the unique flavor is. Try it, I know you'll love it! -Tammy Landry, Saucier, Mississippi
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until heated through. Discard bay leaf.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 939mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
EASY VEGETABLE BEEF SOUP WITH GROUND BEEF
Simple! Brown the meat, and throw it all together into one pot. Serve soup with a cake of corn bread or grilled cheese sandwiches on a cold winter night. You will feel warm all over.
Provided by PTRULL
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 3h20m
Yield 16
Number Of Ingredients 6
Steps:
- In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
- Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.
Nutrition Facts : Calories 213 calories, Carbohydrate 11.7 g, Cholesterol 42.6 mg, Fat 12 g, Fiber 5 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 536.6 mg, Sugar 3.1 g
VEGETABLE-BEEF SOUP
Provided by Julia Reed
Categories dinner, main course
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat a heavy 6-quart pot over medium heat. Add the salt pork and sauté until golden. Remove it and set aside. Discard all but 1 tablespoon of the drippings.
- Increase the heat to medium-high (add vegetable oil, if using). In batches, brown the marrow bones and stew meat. Add 3 quarts of water and the salt pork. Bring to a boil, reduce heat and simmer 2 hours, skimming off any foam.
- Add the tomatoes, carrots, onions, celery and parsnips; return to a boil. Reduce the heat, cover and simmer 30 minutes. Add the lima beans and green beans. Cover and simmer for another 30 minutes. Add the okra and simmer 20 minutes. Remove marrow bones and salt pork. Add the corn and peas and cook for about 10 more minutes, until cooked through. Skim off the fat from the surface and discard. Taste the broth and add sugar, salt and pepper as needed. The soup is ready but improves with age. If not serving immediately, refrigerate after it cools. Before reheating, skim off any congealed fat. If it is too thick, thin with a bit of water.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 39 grams, Carbohydrate 25 grams, Fat 52 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 804 milligrams, Sugar 8 grams, TransFat 0 grams
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
MARTHA'S VEGETABLE BEEF SOUP
The perfect cold-weather soup: Easy, and so tasty. My family has served this on Christmas night for years. It doubles easily and freezes well. For a meatier soup, double the ground beef.
Provided by Darby "SilverSprite2004" Kenne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Drain off excess fat.
- Add the tomatoes, sauce, water, vegetables, soup mix and sugar. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 14.8 g, Cholesterol 32.2 mg, Fat 10.5 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 4.2 g, Sodium 582.9 mg, Sugar 4.7 g
EVERYDAY VEGETABLE SOUP
This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
- Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
- Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
Nutrition Facts : Calories 176 g, Fat 4 g, Fiber 5 g, Protein 7 g
DELICIOUS VEGETABLE BEEF SOUP
This is a really good soup! It's not hard to make. I'm only 14 and I made it. My family loved it and keep begging me to make it again!
Provided by Emily Rose
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot or large saucepan, cook the ground beef, onion, and garlic over medium heat, stirring often,for about 8 minutes.
- Add the dried herb seasoning and continue to cook for 1 minute.
- Place the tomatoes in a blender and break them into smaller chunks and then add to the pot.
- Add the water-mixed beef broth or beef cube and bring to a boil.
- Reduce the heat to medium and simmer, partially covered for 15 minutes so the flavors can blend.
- Add the vegetables and conchiglie.
- Simmer uncovered over medium heat until they are tender, maybe 10 minutes.
- Season the soup with salt and pepper and stir in the parsley.
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