HEARTY VEGETABLE BEEF SOUP
Enjoy our Heart Vegetable Beef Soup. With big chunks of beef and winter vegetables, this is exactly the kind of soup people want in the winter months!
Provided by My Food and Family
Categories Home
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place meat in stockpot. Add broth; bring to boil on medium-high heat. Cover; simmer on low heat 1 hour, skimming surface occasionally.
- Cook carrots, onions, jalapeño peppers and crushed red pepper in dressing in large skillet on medium heat 10 min., stirring occasionally. Add to ingredients in stockpot; stir. Add all remaining ingredients except mint; stir. Simmer on medium-low heat 20 min. or just until potatoes are tender. (Do not overcook.)
- Spoon 1 piece of meat in each of 8 bowls. Ladle broth and vegetables over meat. Sprinkle with mint.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g
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.
Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.
HEARTY VEGETABLE BEEF "STOUP"
Thick dish... somewhere between a soup and a stew, and therefore a "stoup." :) (Thank you, Rachael Ray, for that reference!)
Provided by Julesong
Categories Vegetable
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- In large kettle, cover beef with water and add chopped onion, salt, thyme.
- Bring to boil.
- Skim fat from surface.
- Add split peas, cover and simmer over low heat, 3-4 hours.
- Add all remaining ingredients.
- Cover and simmer 30 minutes.
- Adjust seasoning, to taste.
- Note: if you'd like it thicker, you can add a torn-up piece of bread or two, stir well, and simmer to incorporate.
Nutrition Facts : Calories 205.8, Fat 1.1, SaturatedFat 0.2, Sodium 1295, Carbohydrate 44.4, Fiber 9.7, Sugar 17.1, Protein 8.4
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.
Nutrition Facts : Calories 435 kcal, Carbohydrate 19 g, Cholesterol 133 mg, Fiber 5 g, Protein 63 g, SaturatedFat 4 g, Sodium 805 mg, Sugar 7 g, Fat 11 g, ServingSize 8 servings, UnsaturatedFat 0 g
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
HEARTY VEGETABLE BEEF SOUP -- OH SO FLAVORFUL
The secret of a Memorable Vegetable Beef Soup is the selection and preparation of the beef. I use "Choice" rather than "Select" Grade Beef. My personal choice is a pre-roasted Chuck Roast, due to its flavorful fat content, cooked to the point of falling apart. Then chilled overnight to make it easy to cube the size of the "Dice"...
Provided by Gary Hancq
Categories Vegetable Soup
Time 3h25m
Number Of Ingredients 16
Steps:
- 1. I use pre-roasted chuck roast for this soup because of its texture and flavor. When you get a piece of beef on the spoon you can savor it. You could use any beef of your choice, Even hamburger. But -- I've stated my choice. Nicely cubed.
- 2. I chill the cooked roast overnight so that it can be cubed nicely.
- 3. You can prepare in a large soup kettle or the crock pot. I like the convenience of the crock pot.
- 4. Add the three cans of beef broth to the crock pot. Cube the beef. Add all other ingredients. Cook on high for one hour. then on low for 2 to 3 hours. Use salt and pepper lightly, and adjust near end of cooking time. I'm a low salt cook. Folks can add salt and pepper when served.
- 5. If you are fond of certain veggies use more of them. If you want a tomato based soup add the can of tomato sauce at the start. It's delicious with or without the tomato sauce. You could pick two or so of the options.
- 6. Serve with a nice French or Italian Bread or Baguette. Serve and enjoy. This freezes well. It is hearty enough that a little additional water or beef broth can be added when reheating from the freezer to make up for the ingredients absorbing the broth.
- 7. Enjoy!! Happy Cooking, Gary
- 8. NOTE: The reserved juices from the roast with fats removed is an excellent addition, However I usually use the juices for gravy for the roast beef dinner or for hot beef sandwiches. To de-fat the juices chill in the fridge and the fats will congeal on top and can be removed easily.The remaining stock is loaded with flavor and would be an excellent addition to the soup.
HEARTY VEGETABLE AND BEEF SOUP
Delicious soup is wonderful with whole wheat bread or rolls. Recipe source: Bon Appetit (January 1983)
Provided by ellie_
Categories Clear Soup
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Using a food processor and the steel knife mince parsley and set aside.
- With the food processor running drop garlic through the feed tube and mince. Add onions and chop using on/off turns. Transfer onion/garlic mixture to a large soup pot.
- Place meat in the food processor work bowl and chop using 6-8 on/off turns, then continue grinding until desired fineness is achieved. Add meat to pot and cook over medium heat for 6-8 minutes or until browned.
- Clean out work bowl of food processor and then chop tomatoes using 4 on/off turns. Add to meat mixture in pot.
- Slice potato, carrots and celery using slicing disc. Add vegetables to pot along with tomato juice, broth, barley, salt, herbs and pepper. Cook over medium heat about 1 hour.
- Discard bay leaf and stir in reserved parsley.
Nutrition Facts : Calories 925.5, Fat 81.6, SaturatedFat 33.7, Cholesterol 112.4, Sodium 1441.3, Carbohydrate 33.6, Fiber 7.1, Sugar 10.1, Protein 16.1
HEARTY BEEF AND VEGETABLE SOUP
This is a quick and easy hearty soup. Use your favorite mix of vegetables, I like the mix of carrot, corn, peas and beans from the freezer.
Provided by KelBel
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 345.9, Fat 14.5, SaturatedFat 5.1, Cholesterol 51.4, Sodium 991.6, Carbohydrate 31.2, Fiber 9.2, Sugar 7.8, Protein 24.6
HEARTY BEEF SOUP
This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 32 servings (8 quarts).
Number Of Ingredients 15
Steps:
- In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.
Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 428mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
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