Appalachian Vegetable Beef Soup Food

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.

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.

APPALACHIAN VEGETABLE-BEEF SOUP

Steps:

• Trim up your leftover steak, hamburger, beef roast or other lean beef and chop it into bite-sized pieces.
• In a large cooking pot, over medium-high heat, pour in the chicken broth and add all other ingredients, except for the canned potatoes.
• NOTE: I make my chicken broth while making up boiled chicken for my chicken pot pies, Recipe #139633. To the 1 gallon of water, (or canned chicken stock), I add 3-4 chicken bouillon cubes, 2 chopped celery ribs, 1 chopped onion and, 5-6 chopped carrots. I strain the stock and either refrigerate it or freeze it until I need it. You can de-fat the stock after it is cold.
• Heat the soup at a low boil (reduce to LOW heat after it comes to a boil), covered, for 1 hour. Drain the potatoes, cut into chunks, and add them into the soup. Continue at a low boil, covered, for 30 more minutes and serve with oyster crackers.
• If you make your own chicken broth per the above instructions, you probably won't need more salt because the bouillon has a lot of salt in it (unless you use Herb-ox granulated). Don't be afraid to add the bouillon to canned chicken stock -- it just makes it heartier!

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.

BEEF MACARONI SOUP

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.

BEEF, BARLEY AND MANY VEGETABLE SOUP

Steps:

• Season the meat with 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add the meat to the pot and cook, stirring occasionally, until well browned, about 5 minutes. Transfer the meat to a plate.
• Add the remaining tablespoon of olive oil to the pot, then add the onion and mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Add the carrots, celery, chopped chard stems, if using (if you are using spinach, do not add it here), garlic, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, for 2 minutes more.
• Add the broth, 2 cups of water, the diced tomatoes with their juices, and the barley and return the meat with any accumulated juices to the pot. Bring to a boil, then lower the heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 1 hour. Add the chard leaves or spinach and the dill and cook for 2 minutes more, then serve.
• The soup will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
• SERVING SIZE: 2 1/4 cups
• PER SERVING: Calories 340; Total Fat 13 g (Sat Fat 2.5 g, Mono Fat 7 g, Poly Fat 1 g); Protein 21 g; Carb 38 g; Fiber 16 g; Cholesterol 50 mg; Sodium 860 mg; Total Sugar 9 g (Added Sugar 0 g)
• EXCELLENT SOURCE OF: copper, iron, magnesium, manganese, niacin, phosphorous, potassium, protein, selenium, thiamine, riboflavin, vitamin A, vitamin K, zinc
• GOOD SOURCE OF: calcium, folate, molybdenum, pantothenic acid