Mamas Homemade Beef Vegetable Soup Recipes

MY MOMMA'S EASY HOMEMADE VEGGIE SOUP

Steps:

• Place the ground beef in a large skillet over medium high heat. Saute for 10 to 15 minutes, or until browned and crumbly; set aside.
• In a large pot over high heat, combine the potatoes with water to cover and cook for 20 minutes, or until potatoes are almost tender.
• Add the mixed vegetables, onion, cabbage, tomato sauce, reserved ground beef and ground black pepper.
• Bring to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours. Season with salt to taste.

VEGETABLE BEEF SOUP

Steps:

• Optional - brown beef in a skillet with a small amount of cooking oil.
• Add everything to the slow cooker (I used my 7 quart cooker) and cook high 6 hours or low 10 hours.
• Enjoy!
• Optional: Turn instant pot to saute feature. Brown the beef in a small amount of cooking oil for 3 -5 minutes.
• Add remaining ingredients to the instant pot, and set to manual for 45 minutes.
• When cook cycle is finished, hit cancel and allow natural pressure release for 10 - 15 minutes.
• Enjoy!
• Optional: Brown beef on the stovetop in a small amount of cooking oil.
• Add everything to a large pot with oven safe lid. We like to use our 6.5 quart enameled cast iron. Cook covered on center oven rack at 350 degrees for 2 - 3 hours, until beef is tender.
• Enjoy!

HOMEMADE VEGETABLE BEEF SOUP

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.

MAMA TERESA'S VEGETABLE SOUP

Steps:

• Cut a shallow X in bottom of each tomato with a sharp paring knife and blanch tomatoes in a 2- to 3-quart saucepan of boiling water 20 seconds. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife, then seed and chop.
• Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking. Add onion and tomatoes, then reduce heat to moderate and cook, stirring occasionally, until onion is softened, 4 to 5 minutes.
• Meanwhile, peel potato and cut into 1/4-inch dice.
• Add potato to onion mixture along with zucchini and celery and cook, stirring occasionally, 5 minutes. Add water, herbs, sea salt, and pepper and bring to a boil, uncovered. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are very tender, 30 to 35 minutes. Remove from heat.
• Whisk together egg and cheese in a bowl until combined well, then add to soup in a stream, stirring. Divide among 4 bowls and serve with olive oil and cheese.

MAMA'S HOMEMADE BEEF & VEGETABLE SOUP

Steps:

• In a large dutch oven, sear beef stew meat till almost burned so that the meat has a better flavor. You may need to do this in batches.
• When meat is seared, cover it in the same pot with water.
• Add chopped onion and seasonings including boullion cubes.
• Bring this to a boil. Lower heat to simmer for one and one half to two hours. This makes the meat fall apart tender.
• Add frozen, mixed vegetables and bring back to a boil.
• Note: I (Mama,too) add ketchup at this point to add flavor and thicken the broth just a bit. Add however much you feel like, however, She made a note on my recipe stating "ketchup very important for flavor".
• Cook approximately 1 hour or until vegetables are done to your desire.