Wintertime Beef Soup Recipes

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WINTERTIME BEEF SOUP



Wintertime Beef Soup image

Kidney beans, ground beef, green pepper and chopped cabbage make this thick soup hearty and satisfying. Many people request the recipe after trying it. -Carol Tupper of Joplin, Missouri

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings (3-1/4 quarts).

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
4 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 garlic clove, minced
2 cups water
2 cups reduced-sodium tomato juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 teaspoons reduced-sodium beef bouillon granules
2 teaspoons chili powder
1/2 teaspoon salt
2 cups chopped cabbage
2 cans (16 ounces each) kidney beans, rinsed and drained

Steps:

  • In a Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Stir in kidney beans and cabbage; return to a boil. Reduce heat; cover and cook 12-15 minutes longer or until cabbage is tender.

Nutrition Facts : Calories 238 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 703mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 8g fiber), Protein 20g protein. Diabetic Exchanges

WINTER VEGETABLE AND BEEF SOUP



Winter Vegetable and Beef Soup image

A Winter Vegetable and Beef Soup is even better the day after it's made, when the flavors have had a chance to mellow.

Provided by George Hendrix

Categories     Beef     Onion     Potato     Tomato     Vegetable     Sauté     Quick & Easy     Corn     Pea     Winter     Thyme     Cabbage     Simmer     Bon Appétit     Colorado

Yield Makes 6 main-course servings

Number Of Ingredients 13

2 tablespoons olive oil
2 pounds boneless beef chuck roast, cut into 1/2-inch cubes
4 large carrots, peeled, diced
1 large onion, chopped
6 garlic cloves, chopped
3 small bay leaves
2 tablespoons chopped fresh thyme or chopped fresh marjoram
6 cups (or more) beef broth
1 28-ounce can diced tomatoes in juice
3 cups coarsely chopped green cabbage
2 large Yukon Gold potatoes, peeled, diced
1 cup frozen corn kernels
1 cup frozen peas

Steps:

  • Heat 2 tablespoons oil in very large pot over medium-high heat. Sprinkle beef with salt and pepper. Add beef to pot; sauté until outside is no longer pink, about 4 minutes. Add diced carrots, chopped onion, chopped garlic cloves, bay leaves, and thyme. Sauté 5 minutes. Add 6 cups beef broth, tomatoes with juice, chopped cabbage, and potatoes. Bring to simmer. Partially cover pot, reduce heat, and simmer until beef and vegetables are tender, about 50 minutes. Stir in corn kernels and peas; simmer until tender, about 5 minutes. Thin soup with more broth if too thick. Season to taste with salt and pepper.

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