Moms Beef Vegetable Soup Food

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.

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 VEGETABLE SOUP WITH CHICKEN OR BEEF(GERMAN GEMUSE SUPPE)

Steps:

• To an 8 quart stock pot, add beef bone or chicken, water, bay leaf, onion chunks, and sprigs of parsley. Bring to a boil; cover, then simmer about 1 to 1 1/2 hours until beef or chicken is almost done.
• Remove meat bone or chicken to a plate and let cool enough to handle. Strip meat from the bones into chunks (discard bones), and set aside.
• Meanwhile add sliced carrots, leek, chopped celery with leaves, chicken bouillon cubes and pepper (do not add salt). Bring to a boil; cover and simmer 5 to 10 minutes.
• Add the potatoes and the chunks of meat from the cooled soupbone or the chicken; cover and simmer about 35 minutes longer.
• Add cauliflower rosettes, cover, and simmer for 10 minutes. Add chopped fresh parsley and remove from heat.
• Serve steaming hot with a crusty French bread or rolls and butter.
• Makes good leftovers (soup is great on day 1, but tastes even better on days 2-3), and freezes/reheats well.
• VARIATIONS: May add about 6 oz. frozen peas at same time as cauliflower (increase cooking time by about 5 minutes to compensate for the cold peas). I also sometimes add a cup or two of fresh sliced zucchini and/or green beans a few minutes after adding the cauliflower. Also good with sliced hot dogs or kielbasa sausage added during the last 5 minutes or so of cooking time (enough time to heat through).

MOM'S BEEF VEGETABLE SOUP

Steps:

• Boil the water in a large pot. Brown the chuck roast in a large skillet with a little olive oil and meat tenderizer. Add the onions and cook till they are soft.
• Add the roast & onions, canned veggies and bay leaf to the water. Simmer 30 minutes.
• Add potatoes & carrots. Simmer 15 minutes or until potatoes are cooked through. Remove and discard bay leaf.

MOM'S VEGETABLE SOUP

Steps:

• Place soup meat in a large kettle. Put water in large Kettle and add the onion and celery. Then boil until meat is tender. You can then add your cabbage that has been sliced thin.
• As this softens in the stock add rutabaga and then add remaining ingredients (except barley). Cook over a low heat after it starts to boil. Stir often to prevent sticking.
• About 1/2 hour before serving add about 1/2 cup of barley. (I like barley so I use to my liking.)

CINDY'S MOM'S BEEF VEGETABLE SOUP

Steps:

• In a large dutch oven pan take your meat bones, stew meat and the salt and pepper, cover with water, simmer covered for 4 hours.
• Remove bones, cut up meat and take off any fat on top.
• Add the rest of the ingredients, cover and simmer for another 2 hours.
• Add noodles the last 20 minutes.
• Serve, you can freeze any leftovers.

MOM'S BASIC VEGETABLE BEEF STEW

Steps:

• Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
• Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
• Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.

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.

MOM'S VEGETABLE SOUP

Steps:

• Bring beef and onion to a boil in a large Dutch oven. Turn down to medium low and cook for three hours, checking to add water if needed (enough to cover the meat).
• Take out beef and allow to cool. Bring the stock up to a boil again, and add bouillon to taste. Add veggies and tomatoes/tomato soup. Return beef to soup and add cabbage. Once at a steady boil, turn down to low and cook an additional 3 hours.
• 30 minutes before serving, add pasta.

MOM'S TOMATO VEGETABLE SOUP

Steps:

• In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones. , Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil. , Meanwhile, in a medium skillet, cook beef until no longer pink; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally.

MOM'S VEGETABLE SOUP

Steps:

• Add water, tomato juice, onion, and seasonings to large pot.
• Cover pot with lid and simmer for 1.5 hours.
• Add other vegetables and simmer for another hour.
• Remove bay leaves before serving.
• Salt and pepper to taste.