MOM AND MICKI'S BEEF SHANK VEGETABLE SOUP
Mom and I wanted soup on a cold day. We took another recipe and re-made it into this one. Delicious!
Provided by Micki McKinzie
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine water and beef in a large pot. Add tomatoes, onion, garlic, salt, black pepper, and bay leaves. Let stand, about 15 minutes.
- Bring mixture to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots; simmer until tender, about 30 minutes. Add potatoes, green bell pepper, and parsley. Simmer until potatoes are tender and beef falls easily off the bone, about 20 minutes. Remove beef with a slotted spoon. Remove bones, chop beef, and return to the pot.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 16.6 g, Cholesterol 79.4 mg, Fat 14.8 g, Fiber 2.9 g, Protein 32.6 g, SaturatedFat 5.7 g, Sodium 532.4 mg, Sugar 3.6 g
MOM'S VEGETABLE SOUP
Another one of mom's standards. I like to make this when fall starts to peak its head around the corner. It's a lot of food, though, so make sure you have a LARGE dutch oven available. This soup is tastier as leftovers, once the flavours have all melded together overnight!
Provided by getoutofmygalley
Categories Clear Soup
Time 6h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Bring beef and onion to a boil in a large Dutch oven. Turn down to medium low and cook for three hours, checking to add water if needed (enough to cover the meat).
- Take out beef and allow to cool. Bring the stock up to a boil again, and add bouillon to taste. Add veggies and tomatoes/tomato soup. Return beef to soup and add cabbage. Once at a steady boil, turn down to low and cook an additional 3 hours.
- 30 minutes before serving, add pasta.
Nutrition Facts : Calories 77.7, Fat 0.6, SaturatedFat 0.1, Sodium 217.3, Carbohydrate 17.1, Fiber 4.3, Sugar 4.4, Protein 3.4
MOM'S GROUND BEEF AND VEGETABLE SOUP
From "One Pot Meals for People with Diabetes" This good, family-pleasing soup can be started in the a.m. and is ready to serve when you return home in the p.m. Since the ground beef and carrots must be browned before being added to the slow cooker, you may want to prepare them the night before, then refrigerate them until assembling all the ingredients the next morning.
Provided by ohgal
Time 5h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the beef, carrots, and Italian herb seasoning in a 12-inch nonstick skillet over medium-high heat. Cook, stirring to break up the beef, until is is just cooked through, about 6 minutes.
- Put the cooked beef mixture in a 3-quart or larger slow cooker. Stir in the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1/4 teaspoon garlic salt, pepper, and pasta. Stir in the frozen vegetable medley and green beans. (The liquid may not cover all the vegetables at this point.).
- Cover the cooker, and turn on the high setting for at least 30 and preferably 45 minutes. Turn to the low setting and cook for at least 5 hours and up to 10 hours. Thin the soup with a little hot water before serving, if desired. Taste and add more garlic salt, if desired.
- Discard the bay leaves as the soup is served.
Nutrition Facts : Calories 121.5, Fat 2, SaturatedFat 0.7, Cholesterol 17.6, Sodium 279.5, Carbohydrate 19.6, Fiber 3.2, Sugar 4.8, Protein 8.8
MOM'S SUPER-POWERED VEGETABLE SOUP
My mom devised this super-sized, hearty soup that's both healthy and flavorful, thanks to two pretty genius additions: pumpkin puree and coconut milk. It tastes way better than any veggie soup based on stock alone, and you can personalize it a million different ways with any vegetables and grains or beans you have on hand. I like to top it with hot sauce and crumbled corn tortilla chips for a little crunch.
Provided by Amanda Gryphon
Categories Vegetable
Time 1h
Yield 10 qts
Number Of Ingredients 18
Steps:
- In a large stock pot, saute onion, celery, carrot and garlic in coconut oil over medium heat until soft.
- Add vegetable stock, cabbage and salt and pepper, bring to a boil, then reduce heat and simmer about 15 minutes.
- Add any other vegetables you wish at this point, like broccoli, cauliflower, mushrooms (or turnips, potatoes, etc). Then add the pumpkin puree, bay leaves and thyme. Simmer around 20 minutes.
- Then add the beans (or lentils, rice or quinoa if you prefer) and the can of coconut milk and simmer another 15 minutes or until vegetables are tender. Season with more salt and pepper to taste.
- Top with hot sauce and crumbled tortilla chips if you like!
Nutrition Facts : Calories 248.6, Fat 11.3, SaturatedFat 9.4, Sodium 421.5, Carbohydrate 31.1, Fiber 8.8, Sugar 6.4, Protein 10.5
CINDY'S MOM'S BEEF VEGETABLE SOUP
Make and share this Cindy's Mom's Beef Vegetable Soup recipe from Food.com.
Provided by CIndytc
Categories Stocks
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large dutch oven pan take your meat bones, stew meat and the salt and pepper, cover with water, simmer covered for 4 hours.
- Remove bones, cut up meat and take off any fat on top.
- Add the rest of the ingredients, cover and simmer for another 2 hours.
- Add noodles the last 20 minutes.
- Serve, you can freeze any leftovers.
Nutrition Facts : Calories 637.4, Fat 9, SaturatedFat 3.1, Cholesterol 120.5, Sodium 2318.5, Carbohydrate 102.5, Fiber 13.8, Sugar 20.8, Protein 44.6
CINDY'S SNAPPY SENSATIONAL SUPERFOOD SOUP
A country, vegan, root-vegetable lentil soup perfect for that cold October night snugglin' and nuzzlin' up with your hubby or wifey. A lil' Johnny Cash or Zac Brown in the background won't let ya down! Root, hog, or die with this-a-here rootin', tootin', high-falutin' superfood soup! Serve over quinoa or basmati or brown rice.
Provided by CJ
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 8h25m
Yield 2
Number Of Ingredients 16
Steps:
- Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
- In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
- Cover the cooker, and cook on High for 8 hours.
Nutrition Facts : Calories 517.6 calories, Carbohydrate 99.8 g, Fat 2.4 g, Fiber 34.1 g, Protein 29.9 g, SaturatedFat 0.3 g, Sodium 440.4 mg, Sugar 10.6 g
MOM'S VEGETABLE SOUP
This is my mother's vegetable soup, slightly modified. I have left out the beef shank which is in the original recipe. Makes a heaping amount and gets better with time!
Provided by Laughing in the Kit
Categories Clear Soup
Time 3h
Yield 6-8 cups of soup, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Add water, tomato juice, onion, and seasonings to large pot.
- Cover pot with lid and simmer for 1.5 hours.
- Add other vegetables and simmer for another hour.
- Remove bay leaves before serving.
- Salt and pepper to taste.
Nutrition Facts : Calories 65.1, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.3, Sodium 765.3, Carbohydrate 14.3, Fiber 3, Sugar 6.2, Protein 2.6
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