VEGETABLE GROUND BEEF SOUP
Just brimming with veggies, this hearty soup shared by Marie Carlisle of Sumrall, Mississippi will warm family and friends right to their toes! "It's especially good served with cornbread," Marie suggests, "and we think it's even better the second day."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. , Add the bouillon, soup, vegetables, dried minced onion and beef to the undrained potatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through, stirring occasionally.
Nutrition Facts :
GROUND BEEF VEGETABLE SOUP
This is a delicious and satisfying soup I make often. It is from "A Taste of Myrtle Beach" cookbook, which features recipes from the area's best restaurants. This soup is from Caroline's Cafe. This also works very well in the crockpot. Just brown the ground beef and add everything else to the crockpot and let it cook on low for about 6 hours.
Provided by CookingONTheSide
Categories Stocks
Time 3h15m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Brown hamburger, onions and pepper. Drain off grease.
- Add stewed tomatoes, mixed vegetables, beef broth and ketchup. Note: I often used frozen vegetables because that's mostly what I have on hand and like better.
- Simmer for three hours.
- If you like a sweeter tasting broth, add some sugar to taste.
Nutrition Facts : Calories 219.2, Fat 9.1, SaturatedFat 3.5, Cholesterol 38.6, Sodium 738.6, Carbohydrate 20.9, Fiber 4, Sugar 11.1, Protein 14.6
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
GROUND BEEF VEGETABLE SOUP
Ground Beef Vegetable Soup is sure to chase the chill after a day of raking leaves or running errands. A variety of veggies along with ground beef and macaroni make this a hearty main dish. Field editor Raymonde Bourgeois of Swastika, Ontario shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally. , Cook macaroni according to package directions; drain. Stir into soup; heat through.
Nutrition Facts : Calories 171 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 516mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 4g fiber), Protein 12g protein.
EASY VEGETABLE-BEEF SOUP
There's no need to spend all day at the stove with this vegetable beef soup recipe. Made with onions, ground beef, frozen vegetables and tomato sauce, it tastes just like a slow-cooked soup, but comes together in just 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.
Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 45 mg, Fiber 5 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize About 1 1/2 cups, Sodium 770 mg, Sugar 7 g, TransFat 0 g
GROUND BEEF AND VEGETABLE SOUP
This easy recipe makes a large pot of soup that will feed a small crowd or leaves leftovers for those nights you just don't feel like cooking. The leftovers freeze well in meal-size containers or plastic bags. You can add potatoes or use any combination of vegetables to suit your taste.
Provided by Barry Heuser
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h40m
Yield 16
Number Of Ingredients 22
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
- Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
- Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 34.8 g, Cholesterol 46.5 mg, Fat 11.6 g, Fiber 9 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 585.2 mg, Sugar 8.3 g
GROUND BEEF VEGETABLE SOUP
This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese.
Provided by Sue's recipes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
- Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
- Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.
Nutrition Facts : Calories 598.3 calories, Carbohydrate 70.6 g, Cholesterol 94.6 mg, Fat 20 g, Fiber 13.9 g, Protein 37.4 g, SaturatedFat 7.5 g, Sodium 1152.9 mg, Sugar 18.5 g
20 BEST GROUND BEEF SOUPS
Enjoy these ground beef soup recipes on a chilly day, and you won't regret it! From hamburger to stuffed pepper to lasagna, these soups are easy, satisfying, and so delicious!
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a ground beef soup in 30 minutes or less!
Nutrition Facts :
GROUND BEEF AND VEGETABLE SOUP (EASY AND DELICIOUS)
Make and share this Ground Beef and Vegetable Soup (Easy and Delicious) recipe from Food.com.
Provided by Sooz Cooks
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Season with salt, pepper and garlic powder to taste. Drain off excess fat.
- Add the tomatoes, tomato sauce, beef broth, worchestershire sauce, potato, frozen vegetables, soup mix and sugar.
- Bring soup to a boil. Reduce heat, cover and simmer for 20 minutes or until potato and vegetables are cooked.
Nutrition Facts : Calories 272.4, Fat 12.2, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1254.2, Carbohydrate 21.8, Fiber 4.6, Sugar 4.6, Protein 19.8
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
MOM'S GROUND BEEF AND VEGETABLE SOUP
From "One Pot Meals for People with Diabetes" This good, family-pleasing soup can be started in the a.m. and is ready to serve when you return home in the p.m. Since the ground beef and carrots must be browned before being added to the slow cooker, you may want to prepare them the night before, then refrigerate them until assembling all the ingredients the next morning.
Provided by ohgal
Time 5h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the beef, carrots, and Italian herb seasoning in a 12-inch nonstick skillet over medium-high heat. Cook, stirring to break up the beef, until is is just cooked through, about 6 minutes.
- Put the cooked beef mixture in a 3-quart or larger slow cooker. Stir in the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1/4 teaspoon garlic salt, pepper, and pasta. Stir in the frozen vegetable medley and green beans. (The liquid may not cover all the vegetables at this point.).
- Cover the cooker, and turn on the high setting for at least 30 and preferably 45 minutes. Turn to the low setting and cook for at least 5 hours and up to 10 hours. Thin the soup with a little hot water before serving, if desired. Taste and add more garlic salt, if desired.
- Discard the bay leaves as the soup is served.
Nutrition Facts : Calories 121.5, Fat 2, SaturatedFat 0.7, Cholesterol 17.6, Sodium 279.5, Carbohydrate 19.6, Fiber 3.2, Sugar 4.8, Protein 8.8
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