Beefy Vegetable Soup Food

BEEFY VEGETABLE SOUP

Steps:

• Preheat a large pot on medium-high heat. Add 1 tablespoon of the oil and the onions, red pepper and bok choy. Sauté until lightly browned, stirring frequently. Remove from pot and set aside.
• Now add mushrooms, garlic and 2 tablespoons of the beef stock to the pot and sauté until lightly browned, stirring frequently.
• Add the onions, pepper and bok choy back to the pot and add the rest of the beef broth and set aside.
• Pre-heat a large frying pan on medium-high heat. Add the second tablespoon of canola oil and the stir-fry beef and sauté until lightly browned on all sides. Season with salt and pepper and then add to the soup pot.
• Now heat the soup and simmer for 6-8 minutes, taking care not to boil. Season with salt and pepper, serve and enjoy.

BEEFY LENTIL VEGETABLE SOUP

Steps:

• Brown beef; break meat into small pieces while cooking. Drain.
• Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.

THE BEST BEEFY VEGETABLE SOUP

Steps:

• Add the first 2 ingredients to the crockpot.Also add 1 can of v-8 spicy and 1 can beef both. (Save the remaining cans for the next step.) Cook on low overnight for approximately 8-9 hours. The meat should be fork tender by morning.
• The next morning, add the rest of the ingredients to the crockpot including the remaining can of v-8 spicy and beef broth. Cook on low til dinnertime, appoximately 8-10 hours.
• I will set this up to cook before I go to work and when I get home at around 5, it's ready. Add microwaved and chopped potatoes to each bowl if you want a heartier soup.
• Remove bay leaves before serving.

BEEFY LENTIL VEGETABLE SOUP

Steps:

• Brown beef, breaking up as finely as possible.
• Drain fat off beef.
• Place beef and all other ingredients into a big pot. Bring to a boil, reduce heat, and cover.
• Simmer, stirring occasionally, for 1 1/2 to 2 hours, or until lentils are tender.
• Serve with crusty bread and a dollop of plain yoghurt (or not!).

BEEFY VEGETABLE SOUP

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.

OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Cut meat into small, bite-size (1/2") pieces.
• In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
• Set aside on a plate.
• Chop celery, onion, potatoes, and carrots into bite-size pieces.
• Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
• Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
• Bring to a boil.
• Reduce heat and simmer uncovered until beef is almost tender, about an hour.
• Add peas and hot sauce to soup.
• Cover and simmer until beef is tender, about 30 minutes longer.
• Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

BEEF VEGETABLE SOUP

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.

BEEFY VEGETABLE SOUP

Steps:

• In 4-quart Dutch oven, cook beef and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Add tomatoes, tomato sauce and broth; heat to boiling. Stir in vegetables and salt. Reduce heat. Cover; simmer 30 minutes or until vegetables are tender.

YUMMY BEEFY VEGETABLE SOUP

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.

BEEFY VEGETABLE SOUP - DEE DEE'S

Steps:

• 1. Place steak in water, with chopped onion, salt & pepper, basil and beef bouillon. Bring to a boil, turn heat down and simmer until steak is tender. No, I haven't cut the meat up yet.
• 2. Once meat is tender start adding your vegetable; tomatoes, peas, corn, lima beans, okra and potatoes. Turn heat up to a medium heat until it starts to boil, lower heat and simmer until vegetables (potatoes in this case) are tender.
• 3. Now, take the steak out of the soup, place on a cutting board and cut in to bite size pieces, return pieces to soup. Stir the meat into soup and you are ready to eat! That is IF you have the cornbread ready!
• 4. Notes: There are a lot of variations for this soup; Chicken and chicken bouillon instead of beef,or browned ground beef, instead of field peas use english peas, you can add carrots and celery, instead of home canned vegetables use canned or frozen from the grocery store. My mother would put macaroni in this soup if we didn't have potatoes on hand. Or if you prefer rice, add rice instead of potatoes or macaroni. If you have leftover vegetables in the refrigerator toss em in. This makes a large pot of soup, what I have left I put in freezer containers and freeze for later use.

BEEFY VEGETABLE SOUP

Steps:

• 1. In a large soup pot, brown meat and onion for about 10 mins in olive oil. Salt and pepper while browning.
• 2. Add all ingredients except the tomato juice. Stir well and add the tomato juice.
• 3. Bring to a boil and simmer for 2 to 3 hours.
• 4. Optional My Mother always fried some fat back bacon and poured the grease in the soup. We then ate the bacon. The soup is plenty flavorful without it.
• 5. I also serve this with cornbread. My recipe for it is in my kitchen

BEEFY VEGETABLE SOUP

Steps:

• In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
• In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

MOTHERS' BEEFY VEGETABLE SOUP

Steps:

• 1. you will need a Large soup - pot, pour in all the liquids, add your spices, add your vegetables, and your meat . Bring to a boil over Medium High Heat, Then lower Heat to a simmer and cover pan. simmer for 2 1/2 or 3 hours .
• 2. Make the Mac & Cheese the last 30 minutes of cooking time, Put 2 or 3 Tabsps. of Pasta or Mac & cheese in each bowl before serving and ladle the soup over the Pasta, ( I do my pasta this way so it won't get soggy ) and so if needed I can freeze part of the soup for another time. So good on a cold day. Hope everyone enjoys !!