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
BEEF VEGETABLE SOUP
Steps:
- In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 536mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
VEGETABLE BEEF SOUP
Steps:
- Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 235mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
VEGETABLE BEEF SOUP - BASIC RECIPE
My mother never made soup from scratch so I never learned how. After trying a number of soup recipes from Zaar, I came up with this recipe as a guideline for a basic veggie beef soup. I often throw in whatever veggies I have around so the soup is never exactly the same two times running; however, soup-making isn't an exact science as is baking. I'm posting the recipe so that I can give it out easily; evidently, folks seem to really like it!
Provided by Impera_Magna
Categories Vegetable
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Brown meat in large pot along w/ onions, celery, and carrots.
- Add remaining ingredients, bring to a boil.
- Reduce heat, cover and simmer 30-45 mins til veggies and barley are done.
- Note #1: I've been adding ½ cup pearl barley to the soup, which will be done in the amount of simmering time. Quick barley takes only 10 minutes to cook so you could add later.
- Note #2: I've found that adding pasta, while good at first, it continues to absorb the soup liquid and get really big and the soup becomes more like a stew. If you'd like noodles, I would cook them separately and add them to the bowl just before ladling in the soup.
- Note #3: You could also add rice, if you would like.
HOMEMADE BEEF VEGETABLE SOUP
My children and grandchildren say this is the best soup in the whole wide world. My mother and grandmother made this soup using home canned vegetables. However, since I do not garden any more, I use store bought canned vegetables. Is is super rich and delicious whether eaten with crackers, cornbread, or toasted french bread.
Provided by jokenmar
Categories For Large Groups
Time 2h30m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Wash chuck roast and cut into bite sized pieces.
- Place roast in large stock pot and add the onion, garlic powder, parsley, salt and water.
- Boil approximatey one hour or until meat is tender.
- When the meat is tender, make sure you have at least 2 quarts of water left in the pot.
- Then, add the 2 cans diced tomatoes with liquid, and the 2 cans of tomato sauce.
- Add all of the drained, canned vegetables.
- Add the sliced carrots and diced potatoes.
- Bring to a boil, reduce heat and cover and simmer until the potatoes are done.
- When potatoes are done, the soup is ready to serve.
- Black peper and/or hot sauce can be added as served.
Nutrition Facts : Calories 354.5, Fat 18.5, SaturatedFat 7.3, Cholesterol 62.6, Sodium 1104.4, Carbohydrate 27.4, Fiber 5.8, Sugar 9, Protein 21.5
HOMEMADE VEGETABLE BEEF SOUP
My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.
Provided by renee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h55m
Yield 10
Number Of Ingredients 10
Steps:
- Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
- Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g
BEEF, BARLEY AND MANY VEGETABLE SOUP
On one hand there is beef barley soup, and on the other there's mushroom barley soup, but why choose between the two when you can have both in one soup? Heck, why not add a bunch of other vegetables-carrots, celery, tomatoes, and chard or spinach-to the mix for even more color, flavor, and nutrition? And how about a handful of fresh dill for an earthy herbal essence? It's that kind of thinking that led me right to this wonderful, filling, meal-in-a-bowl with tender beef in every bite balanced with a bounty of whole-grain, plant-powered goodness.
Provided by Ellie Krieger
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season the meat with 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add the meat to the pot and cook, stirring occasionally, until well browned, about 5 minutes. Transfer the meat to a plate.
- Add the remaining tablespoon of olive oil to the pot, then add the onion and mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Add the carrots, celery, chopped chard stems, if using (if you are using spinach, do not add it here), garlic, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, for 2 minutes more.
- Add the broth, 2 cups of water, the diced tomatoes with their juices, and the barley and return the meat with any accumulated juices to the pot. Bring to a boil, then lower the heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 1 hour. Add the chard leaves or spinach and the dill and cook for 2 minutes more, then serve.
- The soup will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
- SERVING SIZE: 2 1/4 cups
- PER SERVING: Calories 340; Total Fat 13 g (Sat Fat 2.5 g, Mono Fat 7 g, Poly Fat 1 g); Protein 21 g; Carb 38 g; Fiber 16 g; Cholesterol 50 mg; Sodium 860 mg; Total Sugar 9 g (Added Sugar 0 g)
- EXCELLENT SOURCE OF: copper, iron, magnesium, manganese, niacin, phosphorous, potassium, protein, selenium, thiamine, riboflavin, vitamin A, vitamin K, zinc
- GOOD SOURCE OF: calcium, folate, molybdenum, pantothenic acid
STACY'S FAVORITE VEGETABLE BEEF SOUP
This is a soup that I have concocted under the inspiration of 4 different recipes, and out of the sheer, selfish desire to satisfy my childhood cravings! I took what I liked from each, discarded what I didn't, and added a few what-nots that I craved. My 4 kids have always been leery of vegetable soup, but when they tried this version based on my own particular favorites, it was "4 Thumbs Up!" You can't beat those odds...:)
Provided by Stacky5
Categories Potato
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Heat vegetable oil in a large stew pot. Add the stew meat and thoroughly brown on all sides. Add red wine and deglaze pot, stirring in all the brown bits on the bottom until the wine is reduced by at least 1/2. Add the chopped onion and minced garlic and saute for about 5 minutes longer.
- Dump in all the other ingredients and stir well.
- Bring to almost a boil, then cover and reduce the heat to a simmer. Let simmer (almost bubbling), covered with the lid slightly ajar, 1 hour, stirring occasionally, until all vegetables are tender.
- Add more salt and pepper to taste, if desired, and discard the bay leaf.
BEEF AND VEGETABLE SOUP
Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Season the beef as desired.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
- Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
- Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.7 g, Cholesterol 17.2 mg, Fat 6.5 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 383.1 mg, Sugar 3.2 g
HOME-STYLE VEGETABLE BEEF SOUP
This hearty soup is great on a cold winter day. Serve with homemade cornbread, biscuits, or crackers.
Provided by STKA
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
- Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
- Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 39.2 g, Cholesterol 27.5 mg, Fat 6.9 g, Fiber 5.6 g, Protein 13.3 g, SaturatedFat 2.6 g, Sodium 756.3 mg, Sugar 8.9 g
BEEF BARLEY VEGETABLE SOUP
Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.
Provided by MARGOC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h50m
Yield 10
Number Of Ingredients 15
Steps:
- In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
- Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g
HOMEMADE VEGETABLE BEEF SOUP
Make and share this Homemade Vegetable Beef Soup recipe from Food.com.
Provided by Malarkey Test
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- in a large pot, brown the onions and celery in the oil.
- add all the other ingredients (except cream and cheese).
- bring to a boil.
- reduce to a simmer, and cook for 20 minutes or until the potatoes are done.
- if you prefer a creamy soup to a clear one, add the cream now and let it cook in for 5 minutes.
- serve with a little parmesan cheese on top.
Nutrition Facts : Calories 82.3, Fat 2.3, SaturatedFat 0.5, Sodium 709, Carbohydrate 12.4, Fiber 2.5, Sugar 3, Protein 3.6
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