Hearty Beef Vegetable Soup Food

BARB'S HEARTY BEEF AND VEGETABLE SOUP

Steps:

• Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
• Add celery, carrots, potatoes, and cook until just tender.
• Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
• Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
• Add pasta and cook until pasta is tender, taste & adjust spices.
• Serve with your farorite cornbread or crusty bread, enjoy.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

HEARTY GROUND BEEF VEGETABLE SOUP

Steps:

• Saute the onion, celery and ground beef in 1 T of Olive Oil until the beef is brown and the onion transparent. Pour off grease.
• Add the rest of the ingredients, (use less salt if the broth is not low sodium,) cover and bring to a boil.
• Reduce the heat and simmer for 1-2 hours.

HEARTY BEEF VEGETABLE SOUP

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil. Stir in the tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.

HEARTY VEGETABLE BEEF SOUP

Steps:

• Shred beef with two forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil. , Stir in pasta. Reduce heat; simmer, uncovered, for 15 minutes or until flavors are blended and pasta is tender.

HEARTY OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Gather the ingredients.
• In a large stockpot or Dutch oven , combine the beef shanks, beef stock, onion, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the heat to low, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for 3 hours, or until the meat is mostly tender.
• Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut it into small pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Taste and adjust the seasonings.
• Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• Heat oil in dutch oven. Add onion, garlic and ground beef. Brown for 10 minutes, drain fat if necessary.
• Add remaining ingredients and cook until the soup starts to boil. Turn down heat and simmer 10 minutes.
• Serve with parmesan cheese and crusty bread.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
• Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
• Heat on high covered until boiling, remove cover and reduce heat to 250°.
• Simmer for 2 hours or until beef is tender.
• Add frozen vegetables and remainder of barley and simmer for another hour.

HEARTY BEEF VEGETABLE SOUP WITH NOODLES

Steps:

• Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot.
• Add the seasoning and olive oil, heat on high for 30 minutes.
• Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan.
• Turn the heat to medium, heat for 10 minutes.
• Add the egg noodles, turn the heat to low and heat another 20 minutes.
• Taste and adjust seasoning.
• Serve with grated Parmesan cheese.