Beef And Winter Vegetable Soup Food

BEEF VEGETABLE WINTER SOUP

Steps:

• Place the meat, salt and dried soup mix into a pressure cooker and cover with 2 cups cold water.
• Cook on high pressure for 30 minutes.
• While the meat is cooking peel and grate the vegetables.
• After 30 minutes, release the pressue and add the vegetables, plus another 2 cups of water to the pressure cooker.
• Cook on high pressure for another 30 inutes.
• Release the pressure and stir in 2 to 3 cups of boiling water and stir through until you have the consistency of a thin soup.
• Now thicken the soup with a paste made with 1 tablespoon flour, 2 tablespoons tomato paste and a little water. Stir well and allow to cook for 3 minutes until the soup has thickened.
• Taste for seasoning. Add more salt if necessary. Add about ½ teaspoon freshly ground black pepper (or more to your own taste).
• Serve with fresh crusty bread or buttered toast.

WINTER VEGETABLE SOUP

Steps:

• In a medium saucepan, combine the broth with the potatoes, tomatoes, beans and onions, and season with salt and pepper. Bring to a boil, and then reduce the heat to medium. Cook the soup until the potatoes are tender, 20 to 25 minutes. Remove from the heat, stir in the corn and serve. Adjust seasoning as needed.

BEEF AND WINTER VEGETABLE SOUP RECIPE

Steps:

• Melt some cooking fat in a large saucepan placed over a medium-high heat. Brown the beef on each side, and set aside. Add the onion and garlic and cook until fragrant, about 5 minutes. Add about½ of the stock to deglaze the bottom of the pan. Add all the vegetables to the saucepan and cook, stirring frequently, until the vegetables are soft (about 10 minutes). Return the beef to the saucepan, add the remaining stock, and cover. Let everything simmer over a medium-low heat for 40 to 45 minutes, or until the meat is cooked through. Adjust the seasoning, sprinkle with the fresh parsley, and serve.

BARB'S HEARTY BEEF AND VEGETABLE SOUP

Steps:

• Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
• Add celery, carrots, potatoes, and cook until just tender.
• Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
• Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
• Add pasta and cook until pasta is tender, taste & adjust spices.
• Serve with your farorite cornbread or crusty bread, enjoy.

WINTER BEEF AND VEGETABLE SOUP

Steps:

• Pat the beef dry with paper towels.
• Place the flour in a large
• Owl or zip-lock bag and season to taste with salt and pepper.
• Add the beef in batches and stir or shake to coat thoroughly with the seasoned flour.
• In a large Dutch oven over med-high heat, heat 4 tablespoons of the olive oil.
• Working in batches, add the beef and brown it evenly on all sides, 5-7 minutes for each batch.
• Transfer to a bowl and set aside.
• Add the vinegar to the pot and, using a wooden spoon, scrape up the browned bits on the bottom of the pan.
• Decrease heat to medium and add the remaining 1 T oil to the pot.
• Add the onions and sauté until well browned, 12-15 minutes.
• Add the sliced parsnips and carrot and sauté until slightly tender, about 3 minute longer.
• Add the stock, browned beef and any accumulated juices, wine, tomato paste, garlic, bay leaf, parsley sprigs, and sage; stir to mix well.
• Decrease heat to low, cover and simmer, stirring occasionally, until the meat is almost fork-tender, about 1 ½ hours.
• Add the young carrots, return to a simmer, and cook until the carrots are tender, about 15 minutes.
• Add the pearl onions and cook until just heated through, about 3 minutes longer.
• Discard the bay leaf and sage sprigs.
• Season to taste with salt and pepper.
• Ladle into warmed soup bowls and garnish with.

WINTER VEGETABLE BEEF STEW

Steps:

• Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
• Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
• Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.
• Bring stew to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.