Maestro Italian Vegetable Beef Soup Pioneer Woman Food

HEARTY ITALIAN VEGETABLE BEEF SOUP

Steps:

• In the bottom of a large pot, over medium high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot.
• Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid.
• Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.
• Taste the soup and adjust the salt as desired. Stir in the cabbage. Simmer a few more minutes, just until the cabbage has wilted. Top with cheese, if desired, just before serving. Enjoy!

ROASTED VEGETABLE SOUP

Steps:

• Preheat the oven to 475 degrees F.
• Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
• Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
• Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
• Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.

THE PIONEER WOMAN'S LEGENDARY VEGETABLE BEEF SOUP

Steps:

• In a large soup pot, brown the ground beef or stew meat over medium-high heat for 3-5 minutes.
• There's no need to drain the fat if you're using ground beef.
• However, if you're using stew meat, you may want to drain off any excess fat.
• Draining the fat is optional, but it will make for a leaner soup.
• Remove the pot from the heat and set it aside.
• In the same pot, add olive oil and all vegetables except for the tomatoes.
• Season the vegetables with salt and pepper, onion powder, garlic powder, and paprika.
• Stir well to coat the vegetables with the seasonings.
• Add a little more olive oil if needed and bring the mixture to a simmer.
• Cover the pot and simmer for 20 minutes, stirring occasionally.
• After reducing the heat to low, add the beef broth or water and diced tomatoes (if fresh).
• If you're using canned tomatoes, there's no need to dice them; simply add the whole can, including the juice.
• Stir well and bring the soup back up to a simmer.
• Cover the pot and simmer for 30 minutes, stirring occasionally.
• Cook the potatoes in the microwave for about 12 minutes, or until they're fork-tender.
• Peel them and cut them into bite-sized pieces.
• Add them to the soup and stir well.
• Cook the soup for a longer period if you want it to be thicker.
• Be sure to taste the soup and adjust the seasonings as needed.
• The vegetable beef soup is ready when the beef is cooked through, and the vegetables are tender.
• It should be thick somehow, but not too thick.
• If you want it soupy, add more broth or water.