VEGETABLE SOUP
Provided by Food Network
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine the tomatoes, tomato paste, garlic, serrano chiles, oregano, cumin, and 2/3 teaspoon salt in blender or food processor and puree.
- In large stock pot, combine chicken stock, beef broth, potatoes, carrots, onion, bok choy, celery, green beans, okra, pureed tomato mixture, salt and pepper. Bring soup to a simmer and cook 20 to 30 minutes, adding additional stock if needed. At end of cooking time, add lime juice (or balsamic vinegar).
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
BEEF VEGETABLE SOUP THE CHICAGO STOCK YARD INN RECIPE.
This is (was) a very famous soup, that was served at the Famous Chicago Stock Inn Restaurant. The Stock Yards,and all the meat packing houses, were no longer in business around,1971. I understand a college now occupies the land. The great entrance gate you see in the picture, was left standing. Recipe from: Mary C. and copied from, behind the yards neighborhood, 1978 Church of Our Lady of Good Council, Mothers Club Cook Book. Pictures supplied from the post card collections of John Chuckman
Provided by Nancy J. Patrykus @Finnjin
Categories Beef
Number Of Ingredients 17
Steps:
- Have shank bone cut in to pieces. Put in kettle with 2 teaspoons salt and the next 4 items. Bring to a boil, cover and simmer for 3 hours or until meat is tender. Skim soup..Remove bones and meat, and set aside.
- Add tomatoes to soup, melt butter in a skillet. Add vegetables, except peas and spinach. Saute for 7 minutes, stirring frequently.. Add to soup including butter, cover and simmer for20 minutes. Add peas , spinach and meat that has been cut into bite size pieces.
- Cover and simmer for 10 minutes longer. Add salt and pepper to taste. If you want to add some noodles, you can add them with the spinach. This is optional. Cut recipe in half for a smaller amount, or separate into containers and freeze.
STEAK SOUP
This is an extremely hearty soup that only gets better in the fridge! It is one of the only soups you will not have to jazz up on your own, and people will remember you for it! This is a great cold-weather soup, but my family requests it all year long.
Provided by FoodieFamily4
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 19
Steps:
- Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
- In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
- Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 26.9 g, Cholesterol 84.1 mg, Fat 12.9 g, Fiber 4.4 g, Protein 36 g, SaturatedFat 4.6 g, Sodium 1118.2 mg, Sugar 6.3 g
BEEF, BARLEY AND MANY VEGETABLE SOUP
On one hand there is beef barley soup, and on the other there's mushroom barley soup, but why choose between the two when you can have both in one soup? Heck, why not add a bunch of other vegetables-carrots, celery, tomatoes, and chard or spinach-to the mix for even more color, flavor, and nutrition? And how about a handful of fresh dill for an earthy herbal essence? It's that kind of thinking that led me right to this wonderful, filling, meal-in-a-bowl with tender beef in every bite balanced with a bounty of whole-grain, plant-powered goodness.
Provided by Ellie Krieger
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
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
GARDEN VEGETABLE BEEF SOUP
This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months. -Dawn Donald, Herron, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (3-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer., Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese.
Nutrition Facts : Calories 207 calories, Fat 7g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 621mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
BEEF VEGETABLE SOUP
Number of servings is approximate! This is my family's favorite soup. The recipe makes ALOT of soup...so I like to prepare and freeze it for busy nights when I don't really have alot of time to cook. If I'm making this to freeze, I omit the potatoes and add them later. My family loves this with thick slices of plain or cracklin cornbread! Enjoy!
Provided by Dreamgoddess
Categories One Dish Meal
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Put stew beef in a large dutch oven with enough water to cover it.
- Bring to a boil and add bouillon cubes.
- Simmer, covered, approx 1 1/2 hours or until meat is almost done.
- Check the beef occasionally to make sure you still have enough liquid in the dutch oven.
- Additional water (or beef broth if you prefer) may be added if needed.
- While the beef simmers, brown and drain ground beef.
- When stew beef is almost done, add all remaining ingredients.
- Simmer approx 30 minutes or until vegetables and pasta are done.
- If the soup seems to be too thick, additional water (or beef broth) may be added.
Nutrition Facts : Calories 579.1, Fat 27.1, SaturatedFat 10.6, Cholesterol 102.2, Sodium 1047.6, Carbohydrate 48.7, Fiber 9, Sugar 9.6, Protein 37
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.
Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 235mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
TOMATO BEEF VEGETABLE WITH SWISS CHARD SOUP
Make and share this Tomato Beef Vegetable With Swiss Chard Soup recipe from Food.com.
Provided by djak1972
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 1. In a large skillet with olive oil and butter,fry onion, celery, and carrots until softened, add garlic and tomato paste until garlic becomes fragrant.
- 2. Add salt and pepper to taste and Italian seasoning.
- 3. Add can of tomatoes and their juices.
- 4. Add 8 cups of bouillon and 4 cups of water into a separate pot on med heat, then add all skillet to the pot.
- 5. Add cooked ground beef and swiss chard to pot and bring to a boil and simmer for 20 minutes, add cooked macaroni and chick peas, continue heating for 5 minutes and serve.
Nutrition Facts : Calories 487.3, Fat 18.3, SaturatedFat 6.2, Cholesterol 46.2, Sodium 2657.4, Carbohydrate 59.9, Fiber 11.1, Sugar 4.5, Protein 23.9
VEGETABLE BEEF SOUP
Make and share this Vegetable Beef Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat cooking oil over medium heat in large saucepan and add ground beef.
- Scramble fry until browned and crumbly. You can drain the hamburger and add back to pot, that is up to you.
- Add remaining ingredients and stir, bringing to a boil.
- Cover and boil slowly, turning down heat as needed.
- Simmer about 20 minutes or until vegetables are tender but not too soft.
- Serve with crackers, rolls or sandwiches.
Nutrition Facts : Calories 137, Fat 5.7, SaturatedFat 1.8, Cholesterol 24.6, Sodium 452.8, Carbohydrate 12.3, Fiber 3.4, Sugar 3, Protein 10.2
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