Yummy Beefy Vegetable Soup Recipes

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BEEFY VEGETABLE SOUP



Beefy Vegetable Soup image

This recipe is from Light and Tasty Magazine. It's a chunky soup loaded with tender beef stew meat, carrots, potatoes and green beans.

Provided by Juenessa

Categories     Meat

Time 2h10m

Yield 3 1/4 quarts

Number Of Ingredients 17

1 1/2 lbs lean stewing beef
1 tablespoon canola oil
2 (14 1/2 ounce) cans reduced-sodium beef broth
1 1/2 cups water
2 tablespoons reduced sodium soy sauce
3 medium potatoes, cubed (about 1 pound)
3 medium carrots, cubed
3 celery ribs, chopped
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 tablespoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups fresh corn or 2 cups frozen corn
1 3/4 cups frozen cut green beans

Steps:

  • In a large kettle or Dutch oven, brown beef over medium heat in oil.
  • Add the broth, water and soy sauce.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 1 hour.
  • Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
  • Add corn and beans.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.

DELICIOUS VEGETABLE BEEF SOUP



Delicious Vegetable Beef Soup image

This is truly delicious! This is a variation of my mother-in-laws soup with a little more vegetable and broth to make it more of a meal. I hope you enjoy it!

Provided by Susan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h45m

Yield 8

Number Of Ingredients 19

2 (14 ounce) cans vegetable broth
2 cups water
5 small potatoes, peeled and diced
⅓ head cabbage, chopped
1 ½ pounds ground beef
1 small onion, diced
¼ cup diced celery
¼ cup chopped green bell pepper
1 tablespoon minced garlic
2 (11.5 ounce) cans tomato-vegetable juice cocktail
1 (14.5 ounce) can Italian-style diced tomatoes
½ (16 ounce) package frozen mixed vegetables
1 cup frozen cut okra
1 cup frozen lima beans
2 cubes beef bouillon, crumbled
2 tablespoons Worcestershire sauce
1 tablespoon celery seed
1 tablespoon bacon grease
salt and pepper to taste

Steps:

  • Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
  • Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
  • Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 39.8 g, Cholesterol 51.8 mg, Fat 10.8 g, Fiber 7.9 g, Protein 21.2 g, SaturatedFat 4 g, Sodium 859.6 mg, Sugar 9 g

BEEFY VEGETABLE SOUP



Beefy Vegetable Soup image

A hearty vegetable soup made with beef broth to give it extra oomph. You can substitute chicken or vegetable broth for the beef broth if desired. Serve with thick slices of grainy bread for an easy and satisfying meal.

Provided by Lalena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 8

Number Of Ingredients 13

10 cups beef broth
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 ½ cups diced carrots
1 ½ cups diced potatoes
1 cup chopped celery
½ cup chopped onion
1 cup frozen corn kernels
1 cup chopped fresh green beans
¼ tablespoon ground black pepper
½ teaspoon salt
1 ½ cups seashell pasta
1 cup shredded Cheddar cheese

Steps:

  • In a large saucepan, combine the broth, tomato sauce, chopped tomatoes with juice, carrots, potatoes, celery, onion, corn, green beans, pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 15 minutes.
  • Stir in pasta and cook for an aditional 15 to 25 minutes or until pasta is tender. Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.

Nutrition Facts : Calories 237 calories, Carbohydrate 34.1 g, Cholesterol 14.8 mg, Fat 6.2 g, Fiber 4.5 g, Protein 12.7 g, SaturatedFat 3.5 g, Sodium 1634.1 mg, Sugar 7 g

YUMMY BEEFY VEGETABLE SOUP



Yummy Beefy Vegetable Soup image

This is fabulous for a cool fall evening or winter dinner. IT doesnt take long to make it, and it tastes wonderful. My kids love it and ask for it often. I often buy marked-down roast/steaks in order to make this, as I am not familiar with cuts of meat and I have yet to buy something that isnt tender when the soup is completed.

Provided by Shan2themax

Categories     Roast Beef

Time 3h20m

Yield 12 2.5 cup servings, 12 serving(s)

Number Of Ingredients 13

3 lbs beef roast or 3 lbs steak
2 (16 ounce) packages frozen mixed vegetables
1 (16 ounce) package frozen peas
1 (16 ounce) package frozen corn
1 (14 ounce) can diced tomatoes (or 2-3 freshly diced tomatoes)
48 ounces beef stock
48 ounces tomato juice
1 1/2 minced garlic cloves
1/2 teaspoon salt
1 teaspoon pepper
1 large diced onion
2 -3 tablespoons olive oil
8 ounces potatoes (frozen) (optional)

Steps:

  • In an 8 quart pot:
  • add olive oil, salt, pepper, garlic, onions. Cook over medium heat until onions are slightly tender.
  • Add beef (previously cut into bite size pieces) cook until almost done. Keep the broth from the meat (it will help to flavor the soup),
  • add beef broth, tomato juice and all frozen vegetables along with diced tomatos at this time.
  • Allow soup to simmer for 2-3 hours as this will allow time to reduce and for the soup to flavor the meat/vegetables.
  • frozen diced potatoes can be added the last 30 minutes of cooking time.

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