Quick Beef Vegetable Soup Food

VEGETABLE BEEF SOUP

Steps:

• Brown the onion, ground beef and garlic. Be sure to drain off any fat.
• Add in potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, and seasonings. Simmer covered 10 minutes.
• Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.

ONE POT VEGETABLE BEEF SOUP RECIPE

Steps:

• Heal oil in a large non-stick saucepan on medium high heat.
• Add onions, ginger and garlic, ground beef and saute until golden brown.
• Drain excess fat.
• Add broth, condensed tomato soup, diced tomatoes, ketchup, potatoes, celery, Italian seasoning, red chili flakes (optional), paprika (optional), salt, pepper and bay leaf.
• Mix everything together and let it all simmer, covered for about 10 minutes.
• Add frozen vegetables and simmer uncovered for an additional 20-25 minutes until potatoes are tender and you are satisfied with the consistency. Enjoy!

EASY VEGETABLE BEEF SOUP

Steps:

• In a large pot over medium heat, cook beef until brown; drain.
• In a large pot over medium heat, combine cooked beef, water, tomatoes, onion, potatoes, mixed vegetables, bouillon and pepper. Bring to a boil, then reduce heat and simmer 45 minutes.

QUICK BEEF VEGETABLE SOUP

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly.

QUICK VEGETABLE BEEF SOUP

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 20-30 minutes or until the vegetables are tender.

QUICK VEGETABLE BEEF SOUP

Steps:

• Place 1 cup beef stock and 1 cup water in sauce pan.
• Add diced potato and bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes.
• While the potatoes are boiling, cook the frozen vegetables, according to the package, in the microwave.
• When the potatoes are tender, reduce heat to medium and add the remaining ingredients except water. Use an additional cup of stock if you desire a stronger flavored broth.
• Add enough water to cover the meat and veggies with broth. Stir to combine.
• Allow to simmer for 10-15 minutes, stirring occasionally, or until heated thoroughly.

QUICK BEEF & BARLEY SOUP

Steps:

• Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.
• Add the remaining 2 teaspoons oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.
• Add barley, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.

QUICK BEEF VEGETABLE SOUP

Steps:

• In a large pot over medium heat, cook beef until brown.
• Add broth, tomatoes, onion, potatoes, mixed vegetables and pepper.
• Bring to a boil, then reduce heat and simmer 45 minutes.

QUICK AND EASY VEGETABLE BEEF SOUP

Steps:

• Heat a large pot over medium heat. Cook and stir ground beef and ground turkey in the pot until completely browned, 7 to 10 minutes. Stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes. Drain fat from the pot and return to medium heat.
• Pour water and tomatoes into the pot. Season soup with garlic powder, sea salt, basil, and black pepper. Stir beef base through the soup. Add frozen mixed vegetables to the pot; stir.
• Bring the soup to a boil, reduce heat to low, and cook, stirring occasionally, until the vegetables are cooked through, 20 to 30 minutes.