Soul Warming Veggie Beef Soup Recipes
VEGETABLE BEEF SOUP RECIPE
An easy and delicious Vegetable Beef Soup Recipe that will warm you right up.
Provided by Amy Johnson
Categories Main Dishes
Time 1h30m
Number Of Ingredients 18
Steps:
- Heat a large stock pot over medium-low heat. Add butter/oil and allow to warm. Add diced onion, celery, sliced carrots and salt. Cook, stirring occasionally, for 10 minutes.
- Add ground beef. Break up beef with spoon; cook, stirring occasionally, until beef is completely browned.
- Add yellow squash/zucchini, mushrooms, black pepper, Italian Seasoning, parsley, paprika and grated garlic. Cook, stirring occasionally, for 5 minutes.
- Stir in remaining ingredients; beef stock, diced canned tomatoes, green beans and okra. Bring to a low boil, reduce to a simmer. Cover and simmer for a minimum of 1 hour.** All vegetables should be tender.*** Season to taste. Keep warm on low heat until ready to serve.
HOMEMADE VEGETABLE BEEF SOUP
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
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
SOUL WARMING VEGGIE BEEF SOUP
The curry powder adds a unique touch to this hearty soup, don't skip the cheese topping it's the perfect finishing touch! This was a dish all our kids would eat when little and the was the one way everyone ate cooked cabbage. A bonus was how easy it was to make. The veggies are flexible, my kids didn't like zuchinni so I would sub frozen french cut green beans or corn.
Provided by momaphet
Categories Vegetable
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Brown and drain the ground beef in a large pot, add everything else except the cheese, simmer until the carrots and potatoes are tender, about an hour, half way through taste the broth and adjust the seasoning to taste, the curry should be present without being dominant. Add extra broth or water as needed.
- Remove bay leaf, serve with a generous sprinkle of cheddar cheese.
Nutrition Facts : Calories 144.3, Fat 4.2, SaturatedFat 1.6, Cholesterol 24.6, Sodium 132.8, Carbohydrate 17.1, Fiber 4.6, Sugar 6.2, Protein 10.5
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