Mamas Homemade Beef Vegetable Soup Food

VEGETABLE BEEF SOUP

Steps:

• Optional - brown beef in a skillet with a small amount of cooking oil.
• Add everything to the slow cooker (I used my 7 quart cooker) and cook high 6 hours or low 10 hours.
• Enjoy!
• Optional: Turn instant pot to saute feature. Brown the beef in a small amount of cooking oil for 3 -5 minutes.
• Add remaining ingredients to the instant pot, and set to manual for 45 minutes.
• When cook cycle is finished, hit cancel and allow natural pressure release for 10 - 15 minutes.
• Enjoy!
• Optional: Brown beef on the stovetop in a small amount of cooking oil.
• Add everything to a large pot with oven safe lid. We like to use our 6.5 quart enameled cast iron. Cook covered on center oven rack at 350 degrees for 2 - 3 hours, until beef is tender.
• Enjoy!

MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
• In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
• Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
• Bring to a boil, lower the heat, cover and simmer for about an hour.
• Add water as desired while it cooks.

MAMA'S HOMEMADE BEEF & VEGETABLE SOUP

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.

MOM'S HOMEMADE VEGETABLE SOUP

Steps:

• Put first 4 ingredients into large soup pot and bring to boil. Turn down and simmer for 2 hours.
• Add veggies and simmer another 2 hours.

GRANDMA'S BEEF VEGETABLE SOUP

Steps:

• Cover one blade roast and suet with water.
• Cook until tender.
• Add a few slices of onion and celery for flavor.
• Remove the meat.
• Add all your vegetables in chunks:.
• Cook vegetables until tender.
• Add one large can of whole tomatoes or diced tomatoes.
• Then add the meat back into the soup.
• Cook 8 -10 minutes longer then serve and enjoy.
• Note: If you want the soup to be thicker, you can use 1 can of Tomato Paste.

MOM'S VEGETABLE SOUP

Steps:

• In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.

HOMEMADE BEEF VEGETABLE SOUP

Steps:

• Heat about a tablespoon or two of vegetable oil in a skillet over medium heat. Put the whole roast in the skillet. Brown good on both sides. About 5 or 6 minutes on each side. Remove roast from the pan. Cut it into one inch cubes. Place meat in a large soup pot. Add the broth, seasonings, onion, celery, cabbage. Bring this to a boil. Skim any excess fat that comes to the surface and discard. This is important. Cover and reduce heat to a simmer. Simmer for about an hour and forty-five minutes. Add the carrots,green beans, corn, okra and potatoes to the pot. Return the soup to a boil. Then reduce heat and simmer for 45 more minutes. When done, serve in a bowl with warm Kluski Noodles. Enjoy.

MOM'S GROUND BEEF AND VEGETABLE SOUP

Steps:

• Combine the beef, carrots, and Italian herb seasoning in a 12-inch nonstick skillet over medium-high heat. Cook, stirring to break up the beef, until is is just cooked through, about 6 minutes.
• Put the cooked beef mixture in a 3-quart or larger slow cooker. Stir in the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1/4 teaspoon garlic salt, pepper, and pasta. Stir in the frozen vegetable medley and green beans. (The liquid may not cover all the vegetables at this point.).
• Cover the cooker, and turn on the high setting for at least 30 and preferably 45 minutes. Turn to the low setting and cook for at least 5 hours and up to 10 hours. Thin the soup with a little hot water before serving, if desired. Taste and add more garlic salt, if desired.
• Discard the bay leaves as the soup is served.

HOMEMADE BEEF VEGETABLE SOUP

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.