Vegetable Beef Soup Recipes

CHUNKY BEEF AND VEGETABLE SOUP

Steps:

• Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

STACY'S FAVORITE VEGETABLE BEEF SOUP

Steps:

• Heat vegetable oil in a large stew pot. Add the stew meat and thoroughly brown on all sides. Add red wine and deglaze pot, stirring in all the brown bits on the bottom until the wine is reduced by at least 1/2. Add the chopped onion and minced garlic and saute for about 5 minutes longer.
• Dump in all the other ingredients and stir well.
• Bring to almost a boil, then cover and reduce the heat to a simmer. Let simmer (almost bubbling), covered with the lid slightly ajar, 1 hour, stirring occasionally, until all vegetables are tender.
• Add more salt and pepper to taste, if desired, and discard the bay leaf.

VEGETABLE BEEF SOUP (FALL APART BEEF!)

Steps:

• Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.
• Pat beef dry with paper towels, then sprinkle with salt and pepper.
• Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
• If pot looks dry, add a touch more oil.
• Add garlic and onion, cook for 2 minutes.
• Add carrot and celery, cook for 2 minutes or until onion is translucent.
• Stir in flour, then slowly pour in beef broth while constantly stirring.
• Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
• Cover, adjust heat to medium low so it's bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
• Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
• The soup is ready when the potatoes are cooked and beef is very tender (see video).
• Adjust salt and pepper to taste (I like lots of pepper in this!).
• Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!

HOME-STYLE VEGETABLE BEEF SOUP

Steps:

• In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
• Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
• Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.

EASY VEGETABLE-BEEF SOUP

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.

GROUND BEEF VEGETABLE SOUP

Steps:

• Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
• Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
• Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

VEGETABLE BEEF SOUP

Steps:

• Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

SLOW COOKER BEEF VEGETABLE SOUP

Steps:

• Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
• Cook on LOW for at least 6 hours. Add water if necessary.

SLOW COOKER VEGETABLE BEEF SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

BEEF VEGETABLE SOUP

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

VEGETABLE BEEF SOUP

Steps:

• In a large, heavy based kettle add the olive oil. Add the beef in batches to not overcrowd the kettle. Salt and pepper each batch. Cook each batch until browned adding more oil between each batch if needed. Set the browned beef aside.
• Add a bit more olive oil if needed and add the garlic and onion cook a few minutes until translucent.
• Add the flour and cook a minute stirring to incorporate with the oils in the pan. Then pour in 2 cups of the beef broth stirring constantly to incorporate the flour with the liquid.
• Then add four more cups of the beef broth, the wine, the cooked beef and the 2 bay leaves. Cover and bring to a boil. Reduce the heat to medium-low. Continue to cook for 1 hour 30 minutes or until the beef is almost fork tender.
• Add in the mixed vegetables, soy sauce, beef soup base, and pasta. Continue to cook another 20-30 minutes until the vegetables and pasta are cooked.
• Remove the 2 bay leaves.
• Taste the broth, adjust the salt and pepper and soup base as needed.
• Serve.

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.

BEEF AND VEGETABLE SOUP

Steps:

• Season the beef as desired.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
• Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
• Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.

VEGETABLE BEEF SOUP

Steps:

• Season beef with salt & pepper.
• Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.
• Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.
• Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender.
• Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).
• Season with salt & pepper to taste and serve.

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.