TOMATO BEEF AND BEAN SOUP
Warm up with a simple-yet-hearty tomato beef and bean soup. Make it ahead for busy weeknights. Check out the expert tips for a few ideas on how to make this cozy soup your own.
Provided by Pillsbury Kitchens
Categories Entree
Time 2h5m
Yield 8
Number Of Ingredients 10
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Cook beef and onion in oil 8 to 10 minutes, stirring occasionally, until beef is browned.
- Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 45 minutes. Uncover; simmer 30 to 45 minutes or until beef is tender.
Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 35 mg, Fat 1/2, Fiber 6 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 3 g, TransFat 0 g
OLD-FASHIONED BEEF-VEGETABLE SOUP
For a winter gathering, there's nothing better than this amazingly flavored beef soup, with classic ingredients like rutabagas and cabbage.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 14
Number Of Ingredients 15
Steps:
- In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
- Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
- Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
- Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.
Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 30 mg, Fiber 4 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 850 mg, Sugar 7 g
SLOW-COOKER BEEF AND BEAN SOUP
This easy beef and bean soup is a great weeknight meal that comes together in a cinch!
Provided by Nikki Gladd
Categories Entree
Time 4h10m
Yield 8
Number Of Ingredients 7
Steps:
- In 6 1/2-quart slow cooker, mix 1.5 lb cubed beef stew meat, 2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained, 2 cans (15 oz each) cannellini beans, 3 large carrots, chopped, 1 cup chopped onion, 1/2 teaspoon black pepper and 1 carton (32 oz) Progresso™ beef flavored broth.
- Cover; cook on High heat setting 4 hours.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 45 mg, Fat 1/2, Fiber 7 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g
VEGETABLE BEEF SOUP (FALL APART BEEF!)
Recipe VIDEO above. Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth. You'll love how the soup broth is slightly thickened and the extra flavour the wine or beer adds to the soup (the secret ingredient!). 20 minutes active cook/prep.
Provided by Nagi
Time 2h5m
Number Of Ingredients 18
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!
Nutrition Facts : Calories 419 kcal, Carbohydrate 32 g, Protein 28 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 75 mg, Sodium 473 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
HOMEMADE VEGETABLE BEEF SOUP
My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.
Provided by renee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h55m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g
BEEF AND BEAN SOUP RECIPE
This delicious hearty soup is easy to prepare and can be kept warming stovetop or in a slow cooker until ready to serve.
Provided by Amy Johnson
Categories Main Dishes
Time 2h30m
Number Of Ingredients 13
Steps:
- Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
- Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
- Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
- Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
- Discard bay leaves. Salt and pepper to taste.
BEEF VEGGIE SOUP
Brimming with chunks of beef, potatoes, carrots, green beans and mushrooms, this satisfying soup is a meal in itself. When unexpected guests come to visit, this is one of my favorite recipes to prepare because it's ready in no time. -Ruby Williams, Bogalusa, Louisiana.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- Place first seven ingredients in a 6 qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.
Nutrition Facts : Calories 150 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 634mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
VEGETABLE-BEAN SOUP
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.
Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g
BEEF AND CANNELLINI BEAN MINESTRONE
Provided by Giada De Laurentiis
Time 52m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.
BEEF VEGGIE BEAN SOUP
HUGE pot Bean soup with beef and veggies. Very filling. Great with salad or sandwiches. Great for a crowd. makes 9 1-1/2 cup servings
Provided by novitz
Categories Beans
Time 3h20m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Soak beans for at least 6 hours or overnight.
- Drain and rinse beans.
- Place in large soup pot and cover with 6 cups water.
- Add 3 beef boullion cubes, onion and celery.
- Bring to a boil, then reduce heat to a rapid simmer.
- Cover bean pot.
- Meanwhile, Cube sirloin and lightly brown with Worchesire sauce.
- Add to bean pot.
- Simmer for 1 1/2 hours.
- Add can of beef broth and bag of frozen carrots (I let them thaw on the counter to reduce cooking time) Simmer covered 1 addittional hour.
- Add cans of green beans and corn.
- Simmer 15 minutes.
- *When I add carrots and beef broth I throw in some garlic powder and whatever seasonings I have in the cabinet.
BEEF AND BEAN SLOW COOKER SOUP
Steps:
- Heat olive oil in a large skillet. Add the ground beef and onion. Add half of salt, pepper and garlic. Cook until the meat is done.
- Place meat and onion mixture in the bottom of slow cooker. Add chopped carrot and celery and mix together. Gently pour in tomatoes and stock. Add beans, salt, pepper and thyme. Stir to blend all ingredients.
- Cover and cook soup on low for 5 hours.
- Uncover and add corn. Cook for 1 additional hour.
- Stir soup, taste to adjust seasoning and serve.
BEEF AND VEGGIE SOUP
I adapted this recipe from one I saw in a cookbook in an effort to add more vegetables to our diet. Our two young sons eat this up without hesitation. -Teresa King, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if desired, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired.
Nutrition Facts : Calories 220 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 531mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges
RICK'S VEGETABLE BEEF SOUP
This is my version of a basic beef and vegetable soup. I've also done this in a crockpot starting it before going to work and ready to eat when I get home.
Provided by rickscott
Categories Low Cholesterol
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, brown beef in hot oil.
- Add bouillon, spices, and water.
- Bring to a boil; reduce heat.
- Cover and simmer for 1 1/2 hour.
- Add remaining ingredients.
- Return to boiling; reduce heat.
- Cover and simmer 1/2 hour or until vegetables are done.
- Season to taste with salt and black pepper.
Nutrition Facts : Calories 286.8, Fat 5, SaturatedFat 2, Cholesterol 60.5, Sodium 128.8, Carbohydrate 38, Fiber 7, Sugar 6.8, Protein 26.1
MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP
My Mom's Old-Fashioned Vegetable Beef Soup is one of my all-time favorite soup recipes. It's super simple homemade soup recipe and makes enough to freeze!
Categories Dinner
Time 11h
Number Of Ingredients 11
Steps:
- Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
- In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
- Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
- Bring to a boil, lower the heat, cover and simmer for about an hour.
- Add water as desired while it cooks.
Nutrition Facts : Calories 240 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 4 grams fat, Fiber 5 grams fiber, Protein 11 grams protein, ServingSize 2 cups, Sodium 1205 milligrams sodium, Sugar 12 grams sugar
BARLEY, BEAN AND VEGETABLE SOUP
Provided by Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the barley to a large saucepan, cover with cold water, and bring to the boil. Reduce the heat, and then simmer for 45 minutes, or until the barley is tender. Rinse the grains under cold running water, drain well and set aside.
- Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the zucchinis, potatoes, garlic and chard and cook, stirring occasionally, for 5 minutes more until the greens have wilted.
- Pour in the stock and water and bring everything to the boil. Reduce the heat to low and simmer for 20 minutes. Add in the Cannellini beans and simmer for another 20 minutes. Return the barley, green beans and peas, and simmer for a final 5 to 10 minutes, or until the vegetables are tender. Season with salt and pepper, and grate the Parmesan over the dish before serving.
GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP
My grandma made this soup. She said it was something they made way back when, out of whatever they had available in their garden and shelves. It is a large dish (they were a family of 10), so have a big pot or slow cooker! I have halved it and honed it a little since most of us use a grocery now and don't have 8 kids.
Provided by Amanda Combs
Categories Vegetable Soup
Time 6h15m
Yield 6
Number Of Ingredients 14
Steps:
- Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
- Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
- Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 45.6 g, Cholesterol 49.6 mg, Fat 10.8 g, Fiber 8.5 g, Protein 23.7 g, SaturatedFat 4 g, Sodium 1182 mg, Sugar 10.8 g
CHUCKWAGON GROUND BEEF SOUP WITH BEANS
Steps:
- In a Dutch oven or stockpot over medium heat, cook the bacon until crisp. Remove the bacon to paper towels to drain.
- Add the ground beef, onions, and celery to the bacon drippings; cook, stirring, until the beef is no longer pink. Add the garlic and cook for 1 minute longer. Add the carrots, beef broth, tomatoes, peppers, Worcestershire sauce, salt, chili powder, and chipotle or cayenne pepper.
- Bring to a boil; reduce heat to low, cover, and simmer for 30 minutes, or until vegetables are tender.
- Drain the canned beans and ad them to the stew. Taste and add pepper and more salt, if necessary.
- Simmer the soup for about 15 minutes longer.
- Serve this soup with biscuits, crusty bread, or cornbread muffins. Expert Tips You Might Also Like: Sirloin Burger Soup , Easy Taco Soup With Ground Beef , Cheeseburger Soup With Potatoes and Vegetables , Simple Ground Beef Stew
Nutrition Facts : Calories 470 kcal, Carbohydrate 37 g, Cholesterol 104 mg, Fiber 13 g, Protein 45 g, SaturatedFat 6 g, Sodium 797 mg, Sugar 5 g, Fat 16 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
HEARTY BEEF AND VEGETABLE SOUP
Categories Soup/Stew Beef Vegetable Stew Low/No Sugar Barley Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.
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.
Nutrition Facts : ServingSize 2 cups, Calories 229 kcal, Carbohydrate 11 g, Protein 21 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 59 mg, Sodium 636 mg, Fiber 3 g, Sugar 5 g
ITALIAN VEGETABLE BEEF BEAN SOUP
A healthy, hearty, versatile soup or a main meal that freezes well
Categories Appetizers / Soups / Salads Low Fat Low Fat Appetizers / Soups / Salads Soup Appetizers / Soups / Salads Soup
Yield 24
Number Of Ingredients 19
Steps:
- While browning beef and chopped red onions, par boil carrots and celery in 4 cups of water (reserving water for later use) for 10 minutes. Drain ground beef/onion and put in large soup pot. Add canned ingredients (tomatoes, tomato sauce, kidney beans), add frozen green beans (preferably plain cut, NOT french) and frozen lima beans and all seasonings, including garlic (you can use already minced to save time). Start soup on medium high to begin slow boil. Use slotted spoon to remove carrots and celery from water (again reserving water) and add to soup. Add beef bouillon cubes (or granules) to reserved water and stir until dissolved. Add to soup. Cover pot and let it come to a light boil for 10-15 minutes, stirring a few times. Add cabbage and macaroni to soup. Simmer for at least 1/2-hour, the longer the better.
- Makes 24 1-cup servings.
- Long prep time, but SO WORTH IT.
- I top with small amount of shredded parmesan cheese (not included in nutritional calculation).
- I freeze extra for later use.
- Can double or triple recipe.
- Can substitute ground turkey.
- Can add or substitute other beans (garbonzo, pinto, etc.)
- Can delete ground beef and use vegetable broth instead of beef broth for vegetarian soup!
Nutrition Facts : Nutritional Info Servings Per Recipe 24 Amount Per Serving Calories
More about "beef veggie bean soup food"
HEARTY BEEF & VEGETABLE SOUP - WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Total Time 2 hrs 5 minsServings 8
BEEF & BEAN VEGETABLE SOUP & AN ... - AN EDIBLE MOSAIC
From anediblemosaic.com
Reviews 28Estimated Reading Time 2 mins
OLD FASHIONED VEGETABLE BEEF SOUP RECIPE - RECIPETIPS.COM
From recipetips.com
5/5 (3)
70+ BUDGET FRIENDLY SOUP RECIPES - BUDGET BYTES
From budgetbytes.com
10 BEST GROUND BEEF AND BEAN SOUP RECIPES - YUMMLY
From yummly.com
VEGETABLE BEEF SOUP RECIPE {QUICK HOW-TO VIDEO ...
From foolproofliving.com
5/5 (11)Calories 454 per servingCategory Dinner
- For the beef: Using paper towels, pat-dry the stew meat. Salt and pepper in all sides and set aside. Heat one tablespoon of olive oil in a large heavy bottom pot in medium-high heat. Once it is sizzling hot, add in half of the seasoned beef and cook for 3 minutes on each side. (The beef will not fully be cooked)Transfer to a plate. Repeat the same steps with the rest of the olive oil and meat. Transfer the second batch to the plate and cover it with aluminum foil. Do not wash the pot.
- To make the soup: Heat olive oil in the now-empty pan in medium-high heat. Add in onion, carrots, and celery. Using a wooden spoon, cook the vegetables, scraping the bits and pieces of meat at the bottom of the pan, until they are translucent, 8-10 minutes.
VEGETARIAN 15 BEAN SOUP - THE HIDDEN VEGGIES
From thehiddenveggies.com
5/5 (4)Total Time 2 hrs 30 minsCategory Main Course, SoupCalories 178 per serving
- Soak 20 oz of beans overnight or for at least a few hours if you have time. This is not totally necessary, but it will reduce the cooking time later. You can skip and go to step 2 if you like. (Throw away that flavor packet that comes with the beans. You won't need it.)
- Put 20 oz of beans in a pot with enough water to cover them with about 3 inches of water and boil for 20 minutes. Turn off the heat and let the beans sit for 1/2 hour before draining off the muddy looking water and rinsing the partially cooked beans.
- Peel and dice a medium-sized onion. Saute in 2 tbsp of olive oil over low heat for about 5 minutes until the onion becomes translucent.
- Add the 20 oz of drained and rinsed beans, 15.5 oz of canned tomato, 6 cups broth, 1 tbsp cumin, 1 tbsp smoked paprika, and 1/2 tsp garlic powder.
BEEF VEGETABLE SOUP RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (4)Total Time 1 hr 30 minsServings 18
- Cook meat in hot oil over medium-high heat in a large Dutch oven 6 to 8 minutes or until browned.
- Stir in frozen mixed vegetables, next 9 ingredients, and 1 1/2 qt. water, stirring to loosen particles from bottom of Dutch oven. Bring mixture to a boil over medium-high heat; cover, reduce heat to low, and simmer, stirring occasionally, 55 to 60 minutes or until potatoes are tender.
VEGETABLE BEEF SOUP - DAILY APPETITE
From dailyappetite.com
5/5 (4)Total Time 50 minsCategory SoupCalories 369 per serving
EASY VEGETABLE AND BEAN SOUP - SALT & LAVENDER
From saltandlavender.com
Reviews 8Servings 6Cuisine AmericanCategory Soup
- Prep your carrots, celery, and onion. Add them to a large pot over medium-high heat along with the olive oil. Sauté for 7-10 minutes, stirring often.
- Add the diced tomatoes, vegetable broth, water, potatoes, turnips, beans, and Italian seasoning. Increase the heat to high and bring to a gentle boil. Cover with the lid slightly ajar, and let the soup simmer on medium to medium-low heat (adjust as needed) for about 20 minutes or until the veggies are tender. Cooking the soup for longer will make it more flavorful, but it isn't necessary, especially if you like the vegetables tender-crisp, for example.
VEGETABLE BEEF SOUP WITH GROUND BEEF - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
4.8/5 (5)Category SoupCuisine AmericanCalories 239 per serving
- In a large dutch oven, melt 2 tablespoons butter. Add chopped onions, a pinch of salt, and cook until translucent, about 5 minutes. Add garlic, cook 1 minute until fragrant and then add the ground beef. Break up beef with wooden spoon and cook until no longer pink.
- Add the tomatoes, beef broth and wine. Stir well and then add the parsley, basil and thyme. Season with salt and pepper. Add the vegetables: potatoes, celery, green beans, carrots, parsnips and cabbage (and any other optional veggies). Stir well to combine and bring to a boil. Reduce heat to low, cover and simmer for 1½ hours, stirring occasionally, until the vegetables are all tender and the soup broth has fully developed. Enjoy.
HOMEMADE VEGETABLE BEEF SOUP - RECIPES - FAXO
From faxo.com
- Heat a little olive oil in a large stock pot over medium heat. Add ground beef and brown. Remove and set aside. Spoon off grease.
- Add a little more olive oil to the same pot. Add celery, onion, potatoes, and carrots; saute until onions are translucent. Add the ground beef back into the pot. Pour in the beef stock, water, tomatoes, frozen green beans, frozen corn and bay leaves. Bring soup to a boil. Reduce heat to a simmer and cover. Let simmer for an hour.
BEEF & VEGETABLE SOUP - MYPLATE
From myplate.gov
Cholesterol 52 mgTotal Calories 226Saturated Fat 3 gTotal Fat 10 g
BEEF BROTH EASY AND HEARTY VEGETABLE SOUP RECIPE
From thespruceeats.com
4.1/5 (44)Total Time 1 hr 35 minsCuisine AmericanCalories 114 per serving
EASY VEGETABLE BEEF SOUP (WITH V8 JUICE) - GET ON MY PLATE
From getonmyplate.com
4.4/5 (5)Total Time 30 minsCategory Dinner, Lunch, SoupCalories 302 per serving
HOW TO MAKE VEG BEEF SOUP? – FOOD & DRINK
From smallscreennetwork.com
WORLD BEST BEAN'S RECIPES: GROUND BEEF AND VEGETABLE SOUP ...
From foodnewsnews.com
BEEF AND BEAN SOUP RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
GROUND TURKEY BEAN SOUP RECIPE: THIS FLAVORFUL CLEAN ...
From 30seconds.com
10 BEST BEAN SOUP WITH BEEF BROTH RECIPES | YUMMLY
From yummly.com
BEEF AND BEAN SOUP RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BEEF VEGGIE BEAN SOUP RECIPES
From tfrecipes.com
CROCK-POT MEXICAN BEEF & VEGGIE SOUP RECIPE! - FOOD NEWS
From foodnewsnews.com
VEGETABLE BEEF SOUP WITH CABBAGE RECIPES
From tfrecipes.com
VEGETABLE BEAN SOUP - RECIPE - COOKS.COM
From cooks.com
FROZEN SOUP VEGETABLES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HEARTY BEAN-N-VEGETABLE SOUP WITH BEEF - RECIPE | COOKS.COM
From cooks.com
BEEF VEGGIE BEAN SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love