Bigbrothertedsveggiebeefstoup Recipes

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VEGETABLE BEEF SOUP



Vegetable Beef Soup image

Make it on the stovetop or in your crock pot, this hardy old fashion vegetable beef soup is like grandma would make. The perfect comfort food with tender beef and lots of vegetables.

Provided by Dan Mikesell AKA DrDan

Categories     Soup

Time 4h15m

Number Of Ingredients 12

2 pounds Stew Beef (or chuck roast)
32 oz beef broth
15 oz diced tomatoes
1/2 teaspoon pepper
1 teaspoon salt
1 carrot (large )
1 rib celery
1/2 lb green beans ( cut into 3/4 inch pieces)
1 onion (medium chopped)
1/4 teaspoon thyme
1/4 teaspoon marjoram (seen notes)
1 bay leaf

Steps:

  • Trim and prep about 2 pounds of stew meat. Cut your own or just buy it.
  • Prep your veggies. 1 medium onion chopped. 1 large carrot peeled and cut into 1/4 inch slices. 1/2 lb green beans cut into 3/4 inch pieces (sub frozen if you want). 1 rib of celery cut into 1/2 inch pieces.
  • Heat a large pot over medium-high heat with a teaspoon of oil. 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 1/2 teaspoon pepper. Optional are 1/4 teaspoon thyme, 1/4 teaspoon marjoram, and 1 bay leaf.
  • Add one 15 oz can of diced tomatoes including the liquid and mix well. Simmer covered until carrots and the meat are tender - about 90 minutes on the stovetop. If using a crock pot, 8 hours on low or 4 hours on high.

Nutrition Facts : Calories 258 kcal, Carbohydrate 8 g, Protein 38 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 772 mg, Fiber 2 g, Sugar 4 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

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