Rich Beefy Vegetable Soup Food

THE BEST BEEFY VEGETABLE SOUP

Steps:

• Add the first 2 ingredients to the crockpot.Also add 1 can of v-8 spicy and 1 can beef both. (Save the remaining cans for the next step.) Cook on low overnight for approximately 8-9 hours. The meat should be fork tender by morning.
• The next morning, add the rest of the ingredients to the crockpot including the remaining can of v-8 spicy and beef broth. Cook on low til dinnertime, appoximately 8-10 hours.
• I will set this up to cook before I go to work and when I get home at around 5, it's ready. Add microwaved and chopped potatoes to each bowl if you want a heartier soup.
• Remove bay leaves before serving.

BEEFY VEGETABLE SOUP

Steps:

• In a large kettle or Dutch oven, brown beef over medium heat in oil.
• Add the broth, water and soy sauce.
• Bring to a boil.
• Reduce heat; cover and simmer for 1 hour.
• Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings.
• Bring to a boil.
• Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
• Add corn and beans.
• Bring to a boil.
• Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.

BEEFY VEGETABLE SOUP

Steps:

• In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
• In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

VEGETABLE BEEF SOUP

Steps:

• Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

RICH AND HEARTY CROCK POT VEGETABLE BEEF SOUP

Steps:

• Place stew meat in crockpot.
• Add tomatoe juice, vegatables, soup starter, salt, pepper, cayenne pepper, and hot sauce.
• Add water and stir well.
• Cook on low for five hours.
• Sprinkle each bowl with Parmesan Cheese and serve.

YUMMY BEEFY VEGETABLE SOUP

Steps:

• In an 8 quart pot:
• add olive oil, salt, pepper, garlic, onions. Cook over medium heat until onions are slightly tender.
• Add beef (previously cut into bite size pieces) cook until almost done. Keep the broth from the meat (it will help to flavor the soup),
• add beef broth, tomato juice and all frozen vegetables along with diced tomatos at this time.
• Allow soup to simmer for 2-3 hours as this will allow time to reduce and for the soup to flavor the meat/vegetables.
• frozen diced potatoes can be added the last 30 minutes of cooking time.

HOMEMADE VEGETABLE BEEF SOUP

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.

RICH & BEEFY VEGETABLE SOUP

Steps:

• Trim and cut beef cubes int bite sized pieces.
• Lightly salt, pepper and then flour cubed beef.
• Heat oil over medium/high heat in a deep soup pan.
• Brown beef on all sides. Careful not to burn. Add more oil if necessary.
• Add onions to beef and sautee until softened.
• Deglaze the pan w/ 1/4 C red wine.
• Add beef stock, tomatoes, tomato sauce, bay leaf.
• Add beans and vegetables.
• Simmer for up to 2 hours or longer to insure the beef is tender. Add more beef stock if desired.
• For a heartier dinner, I often serve over noodles.