Beefandvegetablesoup 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

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

BEEF AND VEGETABLE SOUP



Beef and Vegetable Soup image

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

1 pound lean ground beef (90% lean)
1/3 cup chopped onion
1/3 cup chopped green pepper
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup cubed peeled potatoes
3/4 cup fresh or frozen cut green beans
1/2 cup chopped carrot
1/2 cup water
1 garlic clove, minced
1 teaspoon Italian seasoning
1/8 teaspoon pepper

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

BEEF AND VEGETABLE SOUP



Beef and Vegetable Soup image

Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h20m

Yield 6

Number Of Ingredients 10

½ pound boneless beef chuck roast, cut into 1/2-inch pieces
1 tablespoon olive oil
2 cups cubed unpeeled Yukon Gold potatoes
2 medium carrots, peeled, cut in half lengthwise and sliced
1 tablespoon all-purpose flour
1 (32 ounce) carton Swanson® Lower Sodium Beef Broth
2 tablespoons tomato paste
1 teaspoon chopped fresh thyme leaves
1 cup green beans, trimmed and cut into 1/2-inch pieces
1 cup frozen peas

Steps:

  • Season the beef as desired.
  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
  • Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
  • Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.7 g, Cholesterol 17.2 mg, Fat 6.5 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 383.1 mg, Sugar 3.2 g

OLD-FASHIONED BEEF-VEGETABLE SOUP



Old-Fashioned Beef-Vegetable Soup image

For a winter gathering, there's nothing better than this amazingly flavored beef soup, with classic ingredients like rutabagas and cabbage.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 14

Number Of Ingredients 15

3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces
10 cups water
3 tablespoons beef-flavor instant bouillon
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
2 dried bay leaves
4 cups vegetable juice
3 cups cubed potatoes (3 medium)
3 cups coarsely chopped cabbage
2 cups frozen small whole onions (from 16-oz bag)
2 cups cubed peeled rutabaga (1 1/2 medium)
2 cups frozen cut green beans (from 1-lb bag)
4 medium carrots, sliced (2 cups)
3 medium stalks celery, sliced (1 1/2 cups)

Steps:

  • In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
  • Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
  • Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
  • Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 30 mg, Fiber 4 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 850 mg, Sugar 7 g

HEARTY BEEF AND VEGETABLE SOUP



Hearty Beef and Vegetable Soup image

Categories     Soup/Stew     Beef     Vegetable     Stew     Low/No Sugar     Barley     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 16

2 tablespoons vegetable oil
1 pound beef stew meat, cut into 1/2-inch cubes
1 cup finely chopped onion
2 garlic gloves, minced
1 14 1/2-ounce can whole tomatoes, drained (juices reserved), chopped
4 boiling potatoes (about 1 1/4 pounds) cut into 1-inch cubes
1 cup chopped celery
1 cup sliced carrots
1 cup pearl barley
1 cup shredded green cabbage
2 bay leaves
1 teaspoon dried basil
5 1/2 cups canned beef broth
1 cup water
2 10-ounce packages frozen mixed vegetables
Chopped fresh parsley

Steps:

  • Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.

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

AWESOME BEEF VEGETABLE SOUP



Awesome Beef Vegetable Soup image

This is awesome for a cold winter day. Filled with vegetables. Perfect with rustic bread. Easy to make and great as leftovers!

Provided by Michele McCormick

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

Time 1h40m

Yield 8

Number Of Ingredients 17

1 tablespoon butter
¼ cup chopped onion
1 clove garlic, chopped
½ teaspoon prepared horseradish
1 ½ pounds ground beef
2 (28 ounce) cans diced tomatoes, undrained
3 ½ cups water
5 potatoes, chopped
1 (10 ounce) package frozen mixed vegetables
½ cup chopped carrots
1 (10 ounce) package frozen corn
1 tablespoon butter-flavored granules (such as Butter Buds®)
1 teaspoon dill seasoning
1 teaspoon hot pepper sauce
¼ teaspoon ground cinnamon
grated Parmesan cheese to taste
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 371.3 calories, Carbohydrate 44.2 g, Cholesterol 56 mg, Fat 12.2 g, Fiber 7.2 g, Protein 21.2 g, SaturatedFat 5 g, Sodium 433.6 mg, Sugar 7.7 g

GROUND BEEF VEGETABLE SOUP



Ground Beef Vegetable Soup image

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

2 pounds ground beef
4 carrots, diced
4 celery ribs, chopped
1 onion, chopped
4 potatoes, peeled and cut into 1-inch pieces
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole tomatoes, crushed
1 (15 ounce) can peas, undrained
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
ground black pepper to taste
⅛ teaspoon ground thyme
1 bay leaf, or more to taste
¼ cup water, as needed

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

OLD-FASHIONED VEGETABLE BEEF SOUP



Old-Fashioned Vegetable Beef Soup image

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

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

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 VEGETABLE SOUP



Beef Vegetable Soup image

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. -Jean Hutzell, Dubuque, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 9h20m

Yield 7 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4-inch cubes
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (11-1/2 ounces) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

Steps:

  • In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 536mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

GROUND BEEF AND VEGETABLE SOUP



Ground Beef and Vegetable Soup image

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

2 tablespoons olive oil
2 large yellow onions, diced
6 stalks celery, cut into 1/2-inch pieces
4 carrots, sliced 1/8-inch thick
3 cloves garlic, chopped
2 ½ pounds lean ground beef
46 ounces low-sodium vegetable juice (such as V8®)
46 ounces reduced-sodium beef broth
1 (28 ounce) can diced tomatoes
1 tablespoon Italian seasoning
2 cubes beef bouillon
1 teaspoon ground thyme
¼ teaspoon cayenne pepper
salt and pepper to taste
1 (15.25 ounce) can yellow corn, drained
1 (15.25 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can great Northern beans, drained and rinsed
1 (14.5 ounce) can cut green beans, drained
8 ounces frozen peas
8 ounces frozen lima beans
8 ounces frozen sliced okra

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

HEARTY BEEF AND VEGETABLE SOUP



Hearty Beef and Vegetable Soup image

When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. -Sue Straughan, Prattville, Alabama

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h

Yield 26 servings (1-1/2 cups each).

Number Of Ingredients 22

2 to 4 tablespoons canola oil
4 pounds beef stew meat
8 medium onions (2-1/4 pounds), halved and thinly sliced
12 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1-1/3 cups Worcestershire sauce
1/2 cup beef bouillon granules
12 medium red potatoes (about 3-1/2 pounds), cubed
1/2 large head cabbage, chopped
1 pound carrots, thinly sliced
6 celery ribs, thinly sliced (3 cups)
3 cups (about 15 ounces) frozen corn
3 cups (about 12 ounces) frozen peas
3 cups (about 12 ounces) frozen cut green beans
1-1/2 cups (about 15 ounces) frozen lima beans
1 bay leaf
3 teaspoons dried marjoram
3 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups (6 ounces) frozen sliced okra

Steps:

  • In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.

BEEF VEGETABLE SOUP



Beef Vegetable Soup image

Number of servings is approximate! This is my family's favorite soup. The recipe makes ALOT of soup...so I like to prepare and freeze it for busy nights when I don't really have alot of time to cook. If I'm making this to freeze, I omit the potatoes and add them later. My family loves this with thick slices of plain or cracklin cornbread! Enjoy!

Provided by Dreamgoddess

Categories     One Dish Meal

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 18

2 lbs stewing beef
4 beef bouillon cubes
2 lbs ground beef
3 potatoes, peeled and diced
1 (14 1/2 ounce) can cut green beans
1 (15 7/8 ounce) can black-eyed peas
1 (15 ounce) can lima beans
1 onion, diced
1 (28 ounce) can crushed tomatoes
1 (15 1/4 ounce) can kernel corn
1 (15 ounce) can sliced carrots
1 (16 ounce) bag frozen cut okra
2 (8 ounce) cans tomato sauce
salt and pepper
1 1/2 teaspoons garlic powder
1 bay leaf
1 teaspoon basil
1 cup elbow macaroni

Steps:

  • Put stew beef in a large dutch oven with enough water to cover it.
  • Bring to a boil and add bouillon cubes.
  • Simmer, covered, approx 1 1/2 hours or until meat is almost done.
  • Check the beef occasionally to make sure you still have enough liquid in the dutch oven.
  • Additional water (or beef broth if you prefer) may be added if needed.
  • While the beef simmers, brown and drain ground beef.
  • When stew beef is almost done, add all remaining ingredients.
  • Simmer approx 30 minutes or until vegetables and pasta are done.
  • If the soup seems to be too thick, additional water (or beef broth) may be added.

Nutrition Facts : Calories 579.1, Fat 27.1, SaturatedFat 10.6, Cholesterol 102.2, Sodium 1047.6, Carbohydrate 48.7, Fiber 9, Sugar 9.6, Protein 37

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VEGETABLE BEEF SOUP - 101 COOKING FOR TWO
2021-01-21 Add the beef and cook until well browned, about 10 minutes. Transfer to a crock pot if using one. To the crock pot or the large pan, add the vegetables and 32 oz of beef broth. Add spices:1 teaspoon salt and ½ teaspoon pepper. Optional are ¼ teaspoon thyme, ¼ teaspoon marjoram, and 1 bay leaf.
From 101cookingfortwo.com


OLD-FASHIONED HEARTY VEGETABLE BEEF SOUP RECIPE
2021-08-25 This tasty vegetable beef soup recipe is made with meaty soup bones and a variety of vegetables. The soup is a fabulous cold-weather meal, and the fact that it is made with beef shanks means it is easy on the budget. The bones from the shanks add flavor to the soup, but stewing beef or cubed beef chuck can be used instead. For a meatier soup, add about 1/2 …
From thespruceeats.com


10 BEST VEGETABLE BEEF SOUP CABBAGE RECIPES | YUMMLY
2022-05-02 110,433 suggested recipes. Hearty Vegetable Beef Soup -- Oh So Flavorful Just a Pinch. beef, pepper, sliced mushrooms, cooked barley, diced potatoes and 12 more. Slow Cooker Vegetable Beef Soup The Two Bite Club. cabbage, carrots, vegetables, worcestershire sauce, water, dried basil and 11 more. Made From Scratch Vegetable Beef Soup My Windowsill. …
From yummly.com


OLD FASHIONED BEEF AND VEGETABLE SOUP + INSTANT POT OPTION
2020-12-04 Sear for 3 minutes per side, then cook in the Instant Pot for 15 minutes on manual high pressure with 2 cups of beef stock and 1 bay leaf. Natural release for 10 minutes. Then shred with forks, or chop into pieces. Heat 2 tbsp vegetable oil in a pot (or Dutch oven). Add the onion, cook for 2 minutes.
From cookinglsl.com


VEGETABLE BEEF SOUP - SIMPLY DELICIOUS
2019-10-27 Brown the meat in a large pot then transfer to the slow cooker. Repeat with the vegetables. Pour the liquids into the slow cooker and add the aromatics. Set the slow cooker on lo for 8 hours or hi for 4 hours. Cook until the meat is tender. Remove the meat from the soup, shred and discard the bones.
From simply-delicious-food.com


BEEF AND VEGETABLE SOUP RECIPE - LIFE IS A PARTY
2021-07-20 Instructions. Combine 3 tbsp of flour with 1/4 tsp pepper, and 1/2 salt on a plate. Roll the bite size beef peices in the mixture to coat them. Add 2 tbsp oil to a large pot and brown the beef over medium high heat, in serval batches.
From lifeisaparty.ca


VEGETABLE BEEF SOUP | SOUTHERN LIVING
Directions. Instructions Checklist. Step 1. Cook meat in hot oil over medium-high heat in a large Dutch oven 6 to 8 minutes or until browned. Advertisement. Step 2. Stir in frozen mixed vegetables, next 9 ingredients, and 1 ½ qt. water, stirring to …
From southernliving.com


VEGETABLE BEEF SOUP - COOKING CLASSY
2018-07-17 Instructions. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through. Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
From cookingclassy.com


CLASSIC AND COMFORTING VEGETABLE BEEF SOUP RECIPE
Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in. Cover, adjust heat to medium low and simmer 1 – 1½ hour or until beef is tender. Meanwhile, melt butter in a large skillet over medium high heat. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper. Set aside.
From diynatural.com


VEGETABLE BEEF SOUP RECIPES | TASTE OF HOME
Looking for recipes for vegetable beef soup? Taste of Home has the best vegetable beef soup recipes from real cooks, featuring reviews, ratings, how-to videos and tips.
From tasteofhome.com


VEGETABLE BEEF SOUP - DINNER AT THE ZOO
2019-02-06 Instructions. Heat the olive oil in a large pan over medium high heat. Season the stew meat with salt and pepper to taste. Place half of the meat in the pan in a single layer. Cook for 3-4 minutes per side or until browned. Repeat the process with the remaining beef. Place the meat on a plate and cover to keep warm.
From dinneratthezoo.com


MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP - SMILE SANDWICH
2015-10-03 This is the perfect recipe to make with leftover beef, or on the stovetop after your beef cooks, but you can also make the whole soup in the slow cooker. Add all the ingredients to your slow cooker at once and cook on LOW for 6-8 hours until the beef is super tender. Once done, remove the beef, shred it, and add it back to the soup. How to Freeze Vegetable Beef …
From smilesandwich.com


BEEF VEGETABLE SOUP - FOODTASTIC MOM
2015-10-30 Tips for making Beef Vegetable Soup: Keep canned vegetables on hand in the pantry for busy nights; A frozen container of shredded beef (see recipe here) can easily be thawed in the soup broth – so it’s OK if you forget to take the meat out of the freezer in the morning; If you cannot find beef consommé, substitute it with a small can (15 oz) of beef broth …
From foodtasticmom.com


10 BEST OLD FASHIONED VEGETABLE BEEF SOUP RECIPES | YUMMLY
2022-05-04 Vegetable Beef Soup O Meu Tempero. pork ribs, elbow pasta, bay leaf, parsley, pumpkin, medium zucchini and 11 more.
From yummly.com


THE LADY AND SONS BEEF VEGETABLE SOUP RECIPE - PAULA DEEN
Directions. If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in …
From pauladeen.com


10 BEST VEGETABLE SOUP WITH GROUND BEEF RECIPES | YUMMLY
2022-05-06 Italian Vegetable Soup With Ground Beef Food.com. garlic cloves, low sodium beef broth, cabbage, kidney beans, green beans and 12 more. The Best Crockpot Ground Beef Vegetable Soup (Try this!) Paleo Grubs. medium onion, celery, olive oil, black pepper, bay leaf, salt and 8 more. Guided.
From yummly.com


BEEF AND VEGETABLE SOUP - CREOLE CONTESSA
2020-01-22 Season the vegetables with 1 tablespoon of seasoning blend, mix well, and saute for about 5 minutes. Add the beef, tomatoes, remaining spices, and broth back to the pan. Bring mixture to a boil. Simmer for about 1 1/2-2 hours, stirring occasionally, or …
From creolecontessa.com


THE MOST DELICIOUS BEEF AND VEGETABLE SOUP - NAPTIME KITCHEN
2020-10-28 Directions. Step 1 Start by sautéing the diced carrot, onion, and celery in the olive oil until the onion is translucent (approx. 5 minutes) Step 2 Add the 3 cans of diced tomatoes, salt, frozen peas, all the beef/juice from making the french dip sammies.
From naptimekitchen.com


HOMEMADE VEGETABLE BEEF SOUP - EASY GROUND BEEF SOUP
In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender. Add the remaining ingredients. Cover and simmer 30 minutes longer or until heated through, stirring occasionally. Discard bay leaves before serving.
From sweetpeaskitchen.com


EASY OLD FASHIONED HAMBURGER VEGETABLE SOUP - FAMILY SAVVY
2020-02-01 Brown ground chuck and onion; drain fat. Sprinkle meat mixture with seasonings (salt, pepper, garlic salt, Worcestershire, garlic salt, and Italian seasoning), mixing into meat well. Add all other ingredients, mixing well. Bring to a boil; reduce to a simmer. Simmer on stovetop (or transfer to slow cooker). Simmer on stovetop 1 to 1 1/2 hours.
From familysavvy.com


QUICK + EASY BEEF AND VEGETABLE SOUP RECIPES - PILLSBURY.COM
Easy + delicious beef and vegetable soup recipes for all of the flavor and none of the fuss.
From pillsbury.com


HOMEMADE VEGETABLE BEEF SOUP RECIPE | HEALTHY FITNESS MEALS
2019-10-26 Add in onion, celery, carrots, bell pepper, and garlic, and sauté for about 4-5 minutes, or until veggies soften. Stir in potatoes, Italian seasoning, broth, diced tomatoes, tomato sauce, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until potatoes and beef are tender.
From healthyfitnessmeals.com


EASY VEGETABLE BEEF SOUP - TOGETHER AS FAMILY
2022-02-18 You only need one pot to make this recipe! Ground Beef : Brown and crumble the ground beef with the chopped onion, garlic powder, and basil. Drain the excess grease from the pot. Soup : Add the remaining ingredients like beef broth, tomato sauce, frozen vegetables, molasses, and soy sauce. Simmer : Bring the soup to a boil.
From togetherasfamily.com


BEEF AND VEGETABLE SOUP - AROMATIC, RICH AND INDULGENT
2021-10-20 Method. Heat 1 tablespoon oil until very hot in a large, heavy based pot over high heat. Pat the beef dry with paper towels, then sprinkle with salt and pepper. Brown the beef in …
From thesouthafrican.com


EASY HAMBURGER SOUP - HEALTHY RECIPES BLOG
2022-01-31 Making this hamburger soup is delightfully easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps: Cook the onions, carrots, celery, and ground beef in olive oil. Cook until the beef is no longer raw and the vegetables are tender-crisp. Break the meat up as you cook into small chunks.
From healthyrecipesblogs.com


BEEF AND VEGETABLE SOUP - JCP EATS
2022-01-28 Instructions. Over medium-high heat, cook ground beef in the bottom of a stew pot/dutch oven. Season with salt, garlic powder, onion powder, and pepper. Cook until brown. Remove any excess grease from the pan. Add chopped onions, celery, and carrots. Cook with beef for 5 minutes.
From jcpeats.com


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