Chunky Veggie Beef Soup Food

CHUNKY VEGGIE BEEF SOUP

Chunky Veggie Beef Soup image

This chunky soup is loaded with tender beef stew meat, carrots, potatoes and green beans-and it sure is tasty! A little steak sauce and garlic powder season the broth perfectly. -Jimmy Osmon of Upper Darby, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 2h10m

Yield 9 servings (about 3-1/4 quarts).

Number Of Ingredients 17

Ingredients

1-1/2 pounds beef stew meat
1 tablespoon canola oil
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1-1/2 cups water
2 tablespoons reduced-sodium soy sauce
3 medium potatoes, cubed (about 1 pound)
3 medium carrots, cubed
3 celery ribs, chopped
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 tablespoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups fresh corn or frozen corn
1-3/4 cups frozen cut green beans

Steps:

In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. 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 5-10 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 227 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 584mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

CHUNKY BEEF AND VEGETABLE SOUP

Chunky Beef and Vegetable Soup image

Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories Dinner Lunch

Time 3h10m

Yield 8 servings (3 quarts).

Number Of Ingredients 17

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon salt-free seasoning blend, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil, divided
4 large carrots, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 cup Burgundy wine or additional reduced-sodium beef broth
4 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bay leaf
4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

Steps:

Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges

CHUNKY BEEF AND VEGETABLE SOUP

Chunky beef and vegetable soup image

Try this delicious chunky beef and vegetable soup recipe, perfect for cold winter nights.

Categories Workday lunches, Midweek Dinner, Main

Time 2h

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 tablespoon olive oil
600 gram gravy beef, trimmed, cut into 2cm pieces
1 medium (150g) brown onion, coarsely chopped
1 clove garlic, crushed
1 1/2 litre (6 cups) water
250 millilitre (1 cup) beef stock
1 400g can diced tomatoes
2 trimmed celery stalks (200g), cut into 1cm pieces
1 medium (120g) carrot, cut into 1cm pieces
2 small potatoes (240g), cut into 1cm pieces
1 310g can corn kernels, rinsed, drained
1/2 cup (60g) frozen peas

Steps:

Heat half the oil in large saucepan; cook beef, in batches, until browned.
Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Return beef to pan with water, stock and undrained tomatoes; bring to the boil. Reduce heat; simmer, covered, 1 1/2 hours.
Add celery, carrot and potato to soup; simmer, uncovered, about 20 minutes, or until vegetables are tender.
Add corn and peas to soup; stir over heat until peas are tender.

Nutrition Facts : ServingSize Serves 4

CHUNKY VEGETABLE BEEF SOUP RECIPE

Chunky Vegetable Beef Soup Recipe image

Have your veggies, and eat soup, too! If cold weather has you craving something warm and filling, you may want to keep this quick and easy recipe on standby. This hearty vegetable beef soup is cooked slowly until all the savory flavors and spices are blended. The great thing about this beefy and chunky recipe is that it only takes 45 minutes to make, complete with a generous serving size to please a crowd or to enjoy as leftovers. And not to mention, it's made with budget-friendly yet robust ingredients, with ground chuck, canned vegetables, and tomato sauce rounding out the list. To make ahead, freeze in meal-size portions in large zip-top plastic freezer bags. Fold top edge down, and place in a large glass measuring cup to stabilize the bag while filling; freeze up to 1 month. To reheat, thaw soup in fridge overnight, and simmer over low, stirring occasionally. No time for long-simmering meats or slow-cooker soups? Break out of your dinner rut with this stick-to-your-ribs soup that doesn't take a lot of time to make, even though it tastes like it does.

Provided by Southern Living Editors

Categories Dinner

Time 45m

Yield Serves 8

Number Of Ingredients 11

Ingredients

2 pounds ground chuck
1 small sweet onion, chopped
1 teaspoon table salt
1/2 teaspoon black pepper
3 (14-oz.) cans reduced-sodium beef broth
3 (29-oz.) cans mixed vegetables with potatoes, drained and rinsed
3 (14 1 ⁄2-oz.) cans diced new potatoes, drained and rinsed
1 (15-oz.) can sweet peas with mushrooms and pearl onions, drained and rinsed
2 (26-oz.) jars tomato, herbs, and spices pasta sauce
1 (14 1/2-oz.) can diced tomatoes with sweet onion
Garnish: chopped fresh basil

Steps:

Brown ground chuck and onion, in batches, in a large Dutch oven over medium-high, stirring 5 to 8 minutes or until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Stir in salt, black pepper, and beef broth; bring to a boil.
Stir in mixed vegetables and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.

CHUNKY BEET, POTATO AND BEEF SOUP

Chunky Beet, Potato and Beef Soup image

This is a healthy, hearty version of borscht from my EWSW cookbook. I haven't tried this yet, but it sounds yummy.

Provided by dicentra

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
6 scallions, thinly sliced
4 garlic cloves, minced
2 1/2 lbs beets, peeled and cut into 1/2 inch cubes
3/4 lb potato, peeled and cut into 1/2 inch cubes
2 carrots, thinly sliced
1/4 cup red wine vinegar
4 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
3/4 lb beef sirloin, cut into 1/4 inch chunks
1/4 cup sour cream

Steps:

In a large saucepan, heat the oil over moderate heat.
Add the scallion and garlic and sauté for two minutes or until the scallions are tender.
Add the beets, potatoes, carrots, vinegar, sugar, salt, pepper and 4 ½ cups of water.
Bring to a boil, reduce to a simmer, cover and cook for 30 minutes or until the beets and potatoes are tender.
Add the beef and cook for three minutes or until just cooked through.
Serve topped with a dollop of sour cream.

Nutrition Facts : Calories 475.1, Fat 19.8, SaturatedFat 7.8, Cholesterol 63.3, Sodium 883.3, Carbohydrate 53.6, Fiber 9.1, Sugar 29.4, Protein 24

CHUNKY BEEF VEGETABLE SOUP

Chunky Beef Vegetable Soup image

For a satisfying lunch or dinner, serve bowls of this thick soup with fresh-baked bread. Brimming with chunks of veggies, it's easy to stir together on a chilly day. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 9

Ingredients

2 cups Tomato Ground Beef Mix
3 cups tomato juice
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
2 medium potatoes, peeled and cubed
2 celery ribs, thinly sliced
2 large carrots, grated
1 cup fresh or frozen peas
1 teaspoon sugar
1/4 cup uncooked long grain rice

Steps:

In a large saucepan, combine the beef mix, tomato juice, consomme, potatoes, celery, carrots, peas and sugar. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and rice are tender.

Nutrition Facts : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.

CHUNKY VEGETABLE SOUP

Chunky Vegetable Soup image

This chunky soup is great for the cold, winter nights and is full of goodness.

Provided by markandsel

Time 1h

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Put all of the ingedients (except the cornflour) in a pan and bring to the boil. Turn down and simmer for 1hr.
Before serving, mix cornflour with a little water and stir through the soup.

CROCKPOT CHUNKY VEGETABLE SOUP

Crockpot Chunky Vegetable Soup image

Make and share this Crockpot Chunky Vegetable Soup recipe from Food.com.

Provided by MizzNezz

Categories Vegetable

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless round steak, cubed
1 (14 ounce) can diced tomatoes, do not drain
24 fluid ounces beef broth
3 beef bouillon cubes
2 medium potatoes, peeled and cubed
2 medium onions, chopped
2 celery ribs, sliced
2 carrots, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1 bay leaf
1/4 teaspoon pepper
1 cup fresh peas or 1 cup frozen peas

Steps:

Place all ingredients in crock pot.
Cover and cook on low for 7-8 hours.
Remove bay leaf before serving.

Nutrition Facts : Calories 127.2, Fat 0.9, SaturatedFat 0.3, Cholesterol 0.3, Sodium 990.8, Carbohydrate 25.1, Fiber 5, Sugar 6.9, Protein 5.9

CHUNKY VEGETABLE AND BARLEY SOUP

Chunky Vegetable and Barley Soup image

Make and share this Chunky Vegetable and Barley Soup recipe from Food.com.

Provided by Barbell Bunny

Categories Low Protein

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (28 ounce) can whole canned tomatoes, with juices chopped
3 cups water
1/4 cup cilantro, finely chopped
1/4 cup fresh curly-leaf parsley, finely chopped
2 scallions, chopped
1 leek, chopped (light green part only)
2 carrots, chopped
2 celery ribs, chopped
1/2 cup barley
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon turmeric
salt and pepper
extra virgin olive oil

Steps:

On high heat, heat a large pot with some extra virgin olive oil, and sautee the onion, garlic, and turmeric until the onions are translucent.
Turn heat down to medium. Add the tomatoes, water, cilantro, parsley, scallions, and leek, and cook for 10 minutes. Add salt and pepper to taste.
Turn the heat down to simmer. Add celery and carrots and cook for 20 minutes with the lid on.
Add the barley, and cook for 30 minutes with the lid on, stirring occasionally. Add more salt and pepper if desired.

Nutrition Facts : Calories 163, Fat 1.1, SaturatedFat 0.2, Sodium 308.8, Carbohydrate 35.7, Fiber 8.2, Sugar 9.3, Protein 5.9

CHUNKY BEEF VEGETABLE MINESTRONE

Chunky Beef Vegetable Minestrone image

This is a personal favorite recipe of mine, initially derived from Canadian Living Magazine. Friends and family also love it and usually request the recipe so here is my version for all of you. There are lots of ways to easily make it your own by spicing it up a bit and it's a very filling soup that's quite healthy and great after a busy or cold day outside. Enjoy!

Provided by Dobby the kitchen e

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 strips cooked bacon (I use pre-cooked)
1/2 lb lean ground beef
2 carrots, finely sliced
2 cloves garlic, minced or crushed
1 large onion, finely chopped
1 stalk celery, finely chopped
2 bay leaves
1 teaspoon dry basil
1/2 teaspoon dried Italian seasoning
1 (28 ounce) can diced tomatoes
1 (900 ml) box beef broth (I use low sodium kind)
1/4 cup uncooked barley
1/2 cup egg noodles (I use extra fine)
salt, to taste

Steps:

Cook bacon until crisp and remove and liquid (Avoid this step by using pre-cooked bacon).
Cut bacon into small pieces and put in large stock pot.
Cook ground beef in fry pan, remove any liquid then add ground beef to pot with bacon.
Add carrots, garlic, onions and celery to fry pan and cook for about 5-10 minutes, stirring frequently, until softened then add to pot.
Add bay leaves, basil, italian seasoning, canned tomatos and beef stock to pot.
Bring to boil, cover, reduce heat and simmer for about 20 minutes.
Add barley and egg noodles and simmer for another 30-45 minutes until barley is soft.
If soup becomes too thick for your liking, I recommend adding more beef broth but if not available, water will do but it will dilute the flavour.
Check the flavour and if desired, add any of the following: salt, hot pepper flakes, parmesean cheese, italian blend seasoning or anything else to meet your desired outcome.

Nutrition Facts : Calories 191.9, Fat 6.5, SaturatedFat 2.2, Cholesterol 32.1, Sodium 784.5, Carbohydrate 21.4, Fiber 4.4, Sugar 7.2, Protein 13.2

CROCK POT CHUNKY BEEF VEGETABLE SOUP

Crock Pot Chunky Beef Vegetable Soup image

Prep time: 15 min * Cook time: 8 hours * 8-9 Servings in this crock pot meal. I haven't made it yet, but will update when I do. Simple and straightforward meal that will make itself. Just add sourdough bread, or maybe spoon it into sourdough bowls!

Provided by YiayiaMouse

Categories Stocks

Time 9h15m

Yield 8-9 serving(s)

Number Of Ingredients 9

Ingredients

3 cups vegetable juice (like V-8)
2 cups hot water (or beef broth)
1 lb stewing beef, in 1 inch cubes
8 cups frozen mixed vegetables
2 medium potatoes, peeled and cubed
1 small onion, chopped
1/4 cup ketchup
3 tablespoons beef bouillon (like Knorr Suiza)
1/2 teaspoon pepper

Steps:

Line crockpot with a liner, if desired.
Add vegetable juice and water to crock pot.
Add beef, then vegetables, ketchup and bouillon.
Stir together, (don't tear liner, if using one).
Cook on LOW 8-9 hours or HIGH 4-5 hours.
Stir together before serving.
WARNING: DO NOT LIFT LINER OUT OF CROCK POT! It WILL tear!

Nutrition Facts : Calories 358.6, Fat 12.3, SaturatedFat 4.7, Cholesterol 38, Sodium 501.8, Carbohydrate 47, Fiber 11.2, Sugar 5.5, Protein 20

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Reviews 101

Chunky Veggie Beef Soup Food

CHUNKY VEGGIE BEEF SOUP

This chunky soup is loaded with tender beef stew meat, carrots, potatoes and green beans-and it sure is tasty! A little steak sauce and garlic powder season the broth perfectly. -Jimmy Osmon of Upper Darby, Pennsylvania

CHUNKY BEEF AND VEGETABLE SOUP

Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee

CHUNKY BEEF AND VEGETABLE SOUP

Try this delicious chunky beef and vegetable soup recipe, perfect for cold winter nights.

CHUNKY VEGETABLE BEEF SOUP RECIPE

CHUNKY BEET, POTATO AND BEEF SOUP

This is a healthy, hearty version of borscht from my EWSW cookbook. I haven't tried this yet, but it sounds yummy.

CHUNKY BEEF VEGETABLE SOUP

For a satisfying lunch or dinner, serve bowls of this thick soup with fresh-baked bread. Brimming with chunks of veggies, it's easy to stir together on a chilly day. -Lorraine Caland, Shuniah, Ontario

CHUNKY VEGETABLE SOUP

This chunky soup is great for the cold, winter nights and is full of goodness.

CROCKPOT CHUNKY VEGETABLE SOUP

Make and share this Crockpot Chunky Vegetable Soup recipe from Food.com.

CHUNKY VEGETABLE AND BARLEY SOUP

Make and share this Chunky Vegetable and Barley Soup recipe from Food.com.

CHUNKY BEEF VEGETABLE MINESTRONE

CROCK POT CHUNKY BEEF VEGETABLE SOUP

Prep time: 15 min * Cook time: 8 hours * 8-9 Servings in this crock pot meal. I haven't made it yet, but will update when I do. Simple and straightforward meal that will make itself. Just add sourdough bread, or maybe spoon it into sourdough bowls!

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