Savory Homestyle Beef Vegetable Soup Food

SAVORY VEGETABLE BEEF SOUP

Steps:

• In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender. Add the remaining ingredients. , Cover and simmer 30 minutes longer or until heated through, stirring occasionally. Discard bay leaves.

BEEF VEGETABLE SOUP

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

HOME-STYLE VEGETABLE BEEF SOUP

Steps:

• In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
• Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
• Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.

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.

SAVORY HOMESTYLE BEEF VEGETABLE SOUP

Steps:

• Preheat oven to 300°F.
• Rinse meat and dry off well (to ensure searing). Season liberally with salt and pepper on all sides. In large oven proof soup pot (mine is 7 qts.), heat 2 tablespoons of oil hot enough to sear, then add meat and brown on all sides.
• Remove meat and add onion to pot and brown for a few minutes to release flavors. (Ensure the onions stay relatively intact because they will be used as a bed to prop up the roast during the braising process.).
• Next add the garlic and constantly stir to release flavor (do not burn) for about one minute.
• Add the pureed tomatoes and stir, scraping bottom of pot to release any stuck on bits.
• Next, add 4 of the bouillon cubes, the 2 bay leaves, 20 turns of fresh ground pepper and a bundle of fresh thyme.
• Rest chuck roast on top of the quartered onions, so the roast is elevated from bottom of pot.
• Add enough water to come 2/3 of the way up the meat.
• Cover pot with lid and bring to a boil, then reduce to a simmer. Place covered pot in 300 degree oven for 3 hours, turning meat half way through.
• After the 3 hours have passed, removed the roast and set aside on a plate to cool (it should be fall apart tender). Fish out the bay leaves and thyme bundle.
• Fill the pot with water till it is 2/3 full. Add the celery, carrots, potatoes, cauliflower and 4 remaining bouillon cubes to the pot. Check for flavor and add more pepper if desired (but wait on the salt as the bouillon will add salt here).
• Cover pot and bring to a boil, then reduce to a simmer. Place covered pot back in oven and cook for 1 1/2 hours (or until vegetables are fork tender).
• While the vegetables are cooking you can pull apart the cooled chuck roast into 1 - 1 1/2 inch bite sized pieces and set aside. Also, cook Kluski egg noodles according to the package directions.
• When vegetables are cooked through add chuck pieces to the pot and also the last bundle of fresh thyme (you can omit if you already are satisfied with the thyme flavor from first bundle). Taste and add additional salt and fresh black pepper if needed. Let covered pot sit on cool stove for 5-10 minutes so meat can be warmed up and fresh thyme bundle can flavor the soup.
• Remove thyme bundle. To serve, add a scoop of cooked egg noodles into soup bowl and cover with beef vegetable soup. Serve with biscuits or crusty warm bread.

BEEF BARLEY VEGETABLE SOUP

Steps:

• In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
• Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

HEARTY VEGETABLE SOUP

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

HOMESTYLE VEGETABLE SOUP

Steps:

• Add broth to a large soup pot.
• Add onions, celery, potatoes, tomatoes, cabbage, green beans, corn, and carrots.
• Bring mixture to a simmer.
• Add black pepper.
• Simmer for 20-30 minutes, or until potatoes and carrots are tender.
• Add water if necessary to thin out soup.
• Tastes even better the next day.
• For Vegetarian use the vegetable broth.

HEARTY BEEF VEGETABLE SOUP

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil. Stir in the tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.

SAVORY BEEF AND VEGETABLE SOUP

Steps:

• 1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes
• 2. Heat oil in large Dutch oven or pot over medium high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.
• 3. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.
• 4. Add beef broth, chicken broth, frozen mixed vegetables, bay leaf, thyme, and browned mushrooms and onion; bring to boil. Reduce heat and simmer for 15 minutes with the pot uncovered to evaporate some water and concentrate the flavors.
• 5. Add the potatoes, cover the pot, and simmer for 15 more minutes.
• 6. When the soup is finished, turn off the heat. Adjust seasonings with salt and pepper, remove the bay leaf and serve