Beefy Bean And Vegetable Soup Recipes

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GLUTEN-FREE BEEFY BEAN SOUP



Gluten-Free Beefy Bean Soup image

Got soup? Here's a hearty beef soup that's loaded with beans and vegetables. It's a meal all in itself.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
3/4 pound beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
3 cups Progresso™ beef broth (from 32-ounce carton)
1 cup dry white wine or Progresso™ beef broth
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/4 teaspoon pepper
1 bay leaf
2 cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired

Steps:

  • Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
  • Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
  • Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.

Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 25 mg, Fiber 8 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg

BEEF VEGGIE SOUP



Beef Veggie Soup image

Brimming with chunks of beef, potatoes, carrots, green beans and mushrooms, this satisfying soup is a meal in itself. When unexpected guests come to visit, this is one of my favorite recipes to prepare because it's ready in no time. -Ruby Williams, Bogalusa, Louisiana.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
6 medium carrots, cut into 1/2-inch slices
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) beef broth
3 cups cubed cooked roast beef
2 cups sliced fresh mushrooms
2 cups frozen cut green beans
1 cup frozen peas
1 can (15 ounces) tomato sauce
2 tablespoons minced fresh parsley

Steps:

  • Place first seven ingredients in a 6 qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.

Nutrition Facts : Calories 150 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 634mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

BEEFY BEAN SOUP



Beefy Bean Soup image

This quick and filling soup from Carolyn Burbidge of makes a bunch, but it won't last long! The reader from Bountiful, Utah says, "The leftovers are even better the next day. I love it because we get two hearty meals out of one short cooking session."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

1 can (29 ounces) tomato puree
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 cup beef broth
4-1/2 teaspoons chicken bouillon granules
3/4 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 cup uncooked elbow macaroni
1/2 pound ground beef
1 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon dried minced garlic
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained

Steps:

  • In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender. , Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through.

Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 1091mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 8g fiber), Protein 15g protein.

BEEF VEGGIE BEAN SOUP



Beef Veggie Bean Soup image

HUGE pot Bean soup with beef and veggies. Very filling. Great with salad or sandwiches. Great for a crowd. makes 9 1-1/2 cup servings

Provided by novitz

Categories     Beans

Time 3h20m

Yield 9 serving(s)

Number Of Ingredients 11

1 (20 ounce) bag 15 bean soup mix
1 1/4 lbs sirloin
1 tablespoon Worcestershire sauce
6 cups water
1 (14 ounce) can beef broth, 99% fat free
3 beef bouillon cubes
1 cup onion, diced
1/2 cup celery, diced
1 bag frozen carrots, crinkle cut
1 (15 1/4 ounce) can green beans
1 (15 1/4 ounce) can whole kernel corn

Steps:

  • Soak beans for at least 6 hours or overnight.
  • Drain and rinse beans.
  • Place in large soup pot and cover with 6 cups water.
  • Add 3 beef boullion cubes, onion and celery.
  • Bring to a boil, then reduce heat to a rapid simmer.
  • Cover bean pot.
  • Meanwhile, Cube sirloin and lightly brown with Worchesire sauce.
  • Add to bean pot.
  • Simmer for 1 1/2 hours.
  • Add can of beef broth and bag of frozen carrots (I let them thaw on the counter to reduce cooking time) Simmer covered 1 addittional hour.
  • Add cans of green beans and corn.
  • Simmer 15 minutes.
  • *When I add carrots and beef broth I throw in some garlic powder and whatever seasonings I have in the cabinet.

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

BEEFY VEGETABLE SOUP



Beefy Vegetable Soup image

This beefy vegetable soup is perfect if you are feeding a crowd, but can easily be scaled down.

Provided by Linda Yutzy

Categories     Beef Soup

Time 2h20m

Yield 120

Number Of Ingredients 15

12 cups diced peeled potatoes
12 cups frozen sliced carrots
12 cups frozen peas
12 cups frozen lima beans
9 cups frozen cut green beans
9 cups diced celery
1 (16 ounce) package small shell pasta
water to cover
4 quarts tomato sauce
2 (32 ounce) cans chicken broth
10 pounds ground beef
4 cups diced onions
3 tablespoons salt
2 tablespoons dried basil
1 ½ teaspoons pepper

Steps:

  • In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
  • In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

Nutrition Facts : Calories 137 calories, Carbohydrate 16.3 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 0.8 g, Sodium 482.1 mg, Sugar 3.6 g

BEEFY VEGETABLE SOUP



Beefy Vegetable Soup image

This recipe is from Light and Tasty Magazine. It's a chunky soup loaded with tender beef stew meat, carrots, potatoes and green beans.

Provided by Juenessa

Categories     Meat

Time 2h10m

Yield 3 1/4 quarts

Number Of Ingredients 17

1 1/2 lbs lean stewing beef
1 tablespoon canola oil
2 (14 1/2 ounce) cans reduced-sodium beef broth
1 1/2 cups water
2 tablespoons reduced sodium soy sauce
3 medium potatoes, cubed (about 1 pound)
3 medium carrots, cubed
3 celery ribs, chopped
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 tablespoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups fresh corn or 2 cups frozen corn
1 3/4 cups frozen cut green beans

Steps:

  • In a large kettle or Dutch oven, brown beef over medium heat in oil.
  • Add the broth, water and soy sauce.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 1 hour.
  • Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
  • Add corn and beans.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.

BEEFY BEAN AND VEGETABLE SOUP



Beefy Bean and Vegetable Soup image

A wonderful hearty minestrone and even better the next day, I also like to add in fresh baby spinach at the end of cooking and simmer for a few minutes, this soup freezes very well --- the longer this soup simmers the richer it will be so don't be afraid to cook for a longer time, feel free to adjust all amounts to taste --- add in some cooked small shells at the end of cooking if desired.

Provided by Kittencalrecipezazz

Categories     Beans

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 20

1/2 lb lean ground beef
1/2 lb bulk pork sausage (or use 1 pound ground beef)
1 large onion, chopped
2 -3 tablespoons fresh minced garlic
1 stalk celery, diced
1 -2 teaspoon crushed red pepper flakes (or to taste)
3 teaspoons dried Italian seasoning
1 (28 ounce) can crushed tomatoes
2 cups v- 8 tomato juice (or use regular tomato juice)
1 (14 ounce) can tomato sauce
1 (14 ounce) can beef broth
1 -2 tablespoon Worcestershire sauce
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
1 1/2 teaspoons seasoning salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1 medium zucchini (sliced in half lengthwise then sliced into pieces)
2 carrots, peeled and sliced thinly
1 -2 teaspoon brown sugar
1/2 cup grated parmesan cheese

Steps:

  • In a Dutch oven cook the ground beef with pork and onion until no longer pink; drain fat.
  • Add in fresh garlic, diced celery, chili flakes and Italian seasoning; cook stirring for 3 minutes.
  • Add in crushed tomatoes, V-8 tomato juice, tomato sauce, beef broth, Worcestershire sauce and red and white kidney beans, seasoned salt and black pepper bring to a simmer, stirring constantly.
  • Reduce heat to low, cover and simmer for about 1 hour, stirring occasionally (can simmer longer if desired).
  • Add in zucchini and carrots and continue cooking until veggies are fork tender (about 20 minutes).
  • Add in 1-2 teaspoons sugar and season with more salt and pepper (if needed).
  • Mix in Parmesan cheese until heated through, then mix in the cooked shells (if using).
  • Ladle into bowls and top with more Parmesan cheese if desired.

Nutrition Facts : Calories 291, Fat 9.4, SaturatedFat 3.8, Cholesterol 40.5, Sodium 865.4, Carbohydrate 31.8, Fiber 9, Sugar 6.8, Protein 21.9

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