VEGETABLE BEEF SOUP (FALL APART BEEF!)
Recipe VIDEO above. Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth. You'll love how the soup broth is slightly thickened and the extra flavour the wine or beer adds to the soup (the secret ingredient!). 20 minutes active cook/prep.
Provided by Nagi
Time 2h5m
Number Of Ingredients 18
Steps:
- Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.
- Pat beef dry with paper towels, then sprinkle with salt and pepper.
- Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
- If pot looks dry, add a touch more oil.
- Add garlic and onion, cook for 2 minutes.
- Add carrot and celery, cook for 2 minutes or until onion is translucent.
- Stir in flour, then slowly pour in beef broth while constantly stirring.
- Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
- Cover, adjust heat to medium low so it's bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
- Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
- The soup is ready when the potatoes are cooked and beef is very tender (see video).
- Adjust salt and pepper to taste (I like lots of pepper in this!).
- Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!
Nutrition Facts : Calories 419 kcal, Carbohydrate 32 g, Protein 28 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 75 mg, Sodium 473 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
MAMA'S HOMEMADE BEEF & VEGETABLE SOUP
One of the first times I made this it was for my in-laws. My MIL raved over it and asks for me to cook it almost every time she visits. It is an old, old recipe. My DH and I have been married 25 years this month and I have made it every winter. Even when we lived in Orlando and didn't really have winters I still made it in January or February. Everyone really likes it, except my son David. He is a real meat an potatoes kind of guy. I hope you'll enjoy it as much as we do. This is super easy, but a bit time consuming. I find it is worth the time because it makes a huge pot of soup and is so delicious that everyone (almost) likes it. Note that the prep time includes searing the stew meat, which I actually skip. My mother will not eat it unless it has been seared. The rest of the recipe is just adding ingredients. Simple and delicious.
Provided by msbelle
Categories One Dish Meal
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- In a large dutch oven, sear beef stew meat till almost burned so that the meat has a better flavor. You may need to do this in batches.
- When meat is seared, cover it in the same pot with water.
- Add chopped onion and seasonings including boullion cubes.
- Bring this to a boil. Lower heat to simmer for one and one half to two hours. This makes the meat fall apart tender.
- Add frozen, mixed vegetables and bring back to a boil.
- Note: I (Mama,too) add ketchup at this point to add flavor and thicken the broth just a bit. Add however much you feel like, however, She made a note on my recipe stating "ketchup very important for flavor".
- Cook approximately 1 hour or until vegetables are done to your desire.
Nutrition Facts : Calories 267.2, Fat 11.9, SaturatedFat 4.6, Cholesterol 38.1, Sodium 1228.2, Carbohydrate 27.4, Fiber 6.7, Sugar 6.8, Protein 15.8
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
GARDEN VEGETABLE BEEF SOUP
This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months. -Dawn Donald, Herron, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (3-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer., Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese.
Nutrition Facts : Calories 207 calories, Fat 7g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 621mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
THE SOUTH IN A POT SOUP
With black-eyed peas, sweet potatoes, ground beef and comforting spices, this soup has every wonderful memory from my childhood simmered together in one tasty pot. -Stephanie Rabbitt-Schapp, Cincinnati, OH
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium heat. Cook and stir ground beef, crumbling meat, until no longer pink, 8-10 minutes. Add sweet potato, onion and pepper; saute until onion and pepper are slightly softened, 4-5 minutes., Add black-eyed peas, cumin, curry, salt and pepper; stir in broth and bring to a boil. Reduce heat; simmer until sweet potato is almost tender, 15-18 minutes., Add greens; cook until tender, 15-18 minutes. If desired, add more cumin and curry., For slow cooker: In a 4- to 5-qt. slow cooker, crumble ground beef; add next 8 ingredients. Pour in enough broth to reach desired consistency. Cook, covered, on low 6-8 hours. A half-hour before serving, skim off any fat; add greens.
Nutrition Facts : Calories 267 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 544mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
HOMEMADE VEGETABLE BEEF SOUP OF THE SOUTH
This is a delicious home made southern soup recipe that is sure to warm you up...even on the chilliest days!
Provided by Debbie Norris @Debbiejn
Categories Beef Soups
Number Of Ingredients 8
Steps:
- Pour canned tomatoes in large pot. Add mixed vegetables (do not drain); shredded cabbage, ketchup, salt and pepper. In separate pan, brown ground beef and chopped onion. Pour ground beef and onion mixture (undrained) into vegetable soup pot. Bring to boil for 2-3 minutes. Turn heat down to medium and cover with lid. Simmer for 1 hour. Delicious!
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