Hearty Beef Soup Recipes
HEARTY BEEF AND VEGETABLE SOUP
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.
HEARTY BEEF SOUP
This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 32 servings (8 quarts).
Number Of Ingredients 15
Steps:
- In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.
Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 428mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
HEARTY OLD-FASHIONED VEGETABLE BEEF SOUP
Steps:
- Gather the ingredients.
- In a large stockpot or Dutch oven , combine the beef shanks, beef stock, onion, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the heat to low, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for 3 hours, or until the meat is mostly tender.
- Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut it into small pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Taste and adjust the seasonings.
- Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.
Nutrition Facts : Calories 435 kcal, Carbohydrate 19 g, Cholesterol 133 mg, Fiber 5 g, Protein 63 g, SaturatedFat 4 g, Sodium 805 mg, Sugar 7 g, Fat 11 g, ServingSize 8 servings, UnsaturatedFat 0 g
HEARTY BEEF AND BARLEY SOUP
Steps:
- In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
HEARTY BEEF & BEAN SOUP
I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts :
HEARTY VEGETABLE BEEF SOUP
This soup is packed with flavor. Thanks to convenience products, it's perfect for a weeknight supper, but it would also make a tasty lunch some snowy Saturday. -Joanne Meehan, Shippensburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 6
Steps:
- Shred beef with two forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil. , Stir in pasta. Reduce heat; simmer, uncovered, for 15 minutes or until flavors are blended and pasta is tender.
Nutrition Facts : Calories 238 calories, Fat 5g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 705mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
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