BEEF AND VEGETABLE SOUP
Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Season the beef as desired.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
- Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
- Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.7 g, Cholesterol 17.2 mg, Fat 6.5 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 383.1 mg, Sugar 3.2 g
BEEF, BARLEY AND MANY VEGETABLE SOUP
On one hand there is beef barley soup, and on the other there's mushroom barley soup, but why choose between the two when you can have both in one soup? Heck, why not add a bunch of other vegetables-carrots, celery, tomatoes, and chard or spinach-to the mix for even more color, flavor, and nutrition? And how about a handful of fresh dill for an earthy herbal essence? It's that kind of thinking that led me right to this wonderful, filling, meal-in-a-bowl with tender beef in every bite balanced with a bounty of whole-grain, plant-powered goodness.
Provided by Ellie Krieger
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season the meat with 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add the meat to the pot and cook, stirring occasionally, until well browned, about 5 minutes. Transfer the meat to a plate.
- Add the remaining tablespoon of olive oil to the pot, then add the onion and mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Add the carrots, celery, chopped chard stems, if using (if you are using spinach, do not add it here), garlic, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, for 2 minutes more.
- Add the broth, 2 cups of water, the diced tomatoes with their juices, and the barley and return the meat with any accumulated juices to the pot. Bring to a boil, then lower the heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 1 hour. Add the chard leaves or spinach and the dill and cook for 2 minutes more, then serve.
- The soup will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
- SERVING SIZE: 2 1/4 cups
- PER SERVING: Calories 340; Total Fat 13 g (Sat Fat 2.5 g, Mono Fat 7 g, Poly Fat 1 g); Protein 21 g; Carb 38 g; Fiber 16 g; Cholesterol 50 mg; Sodium 860 mg; Total Sugar 9 g (Added Sugar 0 g)
- EXCELLENT SOURCE OF: copper, iron, magnesium, manganese, niacin, phosphorous, potassium, protein, selenium, thiamine, riboflavin, vitamin A, vitamin K, zinc
- GOOD SOURCE OF: calcium, folate, molybdenum, pantothenic acid
VEGETABLE BEEF SOUP
Steps:
- Season beef with salt & pepper.
- Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.
- Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.
- Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender.
- Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).
- Season with salt & pepper to taste and serve.
Nutrition Facts : ServingSize 2 cups, Calories 229 kcal, Carbohydrate 11 g, Protein 21 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 59 mg, Sodium 636 mg, Fiber 3 g, Sugar 5 g
BEEF VEGGIE BEAN SOUP
HUGE pot Bean soup with beef and veggies. Very filling. Great with salad or sandwiches. Great for a crowd. makes 9 1-1/2 cup servings
Provided by novitz
Categories Beans
Time 3h20m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Soak beans for at least 6 hours or overnight.
- Drain and rinse beans.
- Place in large soup pot and cover with 6 cups water.
- Add 3 beef boullion cubes, onion and celery.
- Bring to a boil, then reduce heat to a rapid simmer.
- Cover bean pot.
- Meanwhile, Cube sirloin and lightly brown with Worchesire sauce.
- Add to bean pot.
- Simmer for 1 1/2 hours.
- Add can of beef broth and bag of frozen carrots (I let them thaw on the counter to reduce cooking time) Simmer covered 1 addittional hour.
- Add cans of green beans and corn.
- Simmer 15 minutes.
- *When I add carrots and beef broth I throw in some garlic powder and whatever seasonings I have in the cabinet.
HEARTY BEEF AND VEGETABLE SOUP
This is a quick and easy hearty soup. Use your favorite mix of vegetables, I like the mix of carrot, corn, peas and beans from the freezer.
Provided by KelBel
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in dutch oven. Add onion, garlic and ground beef. Brown for 10 minutes, drain fat if necessary.
- Add remaining ingredients and cook until the soup starts to boil. Turn down heat and simmer 10 minutes.
- Serve with parmesan cheese and crusty bread.
Nutrition Facts : Calories 345.9, Fat 14.5, SaturatedFat 5.1, Cholesterol 51.4, Sodium 991.6, Carbohydrate 31.2, Fiber 9.2, Sugar 7.8, Protein 24.6
SOUL WARMING VEGGIE BEEF SOUP
The curry powder adds a unique touch to this hearty soup, don't skip the cheese topping it's the perfect finishing touch! This was a dish all our kids would eat when little and the was the one way everyone ate cooked cabbage. A bonus was how easy it was to make. The veggies are flexible, my kids didn't like zuchinni so I would sub frozen french cut green beans or corn.
Provided by momaphet
Categories Vegetable
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Brown and drain the ground beef in a large pot, add everything else except the cheese, simmer until the carrots and potatoes are tender, about an hour, half way through taste the broth and adjust the seasoning to taste, the curry should be present without being dominant. Add extra broth or water as needed.
- Remove bay leaf, serve with a generous sprinkle of cheddar cheese.
Nutrition Facts : Calories 144.3, Fat 4.2, SaturatedFat 1.6, Cholesterol 24.6, Sodium 132.8, Carbohydrate 17.1, Fiber 4.6, Sugar 6.2, Protein 10.5
BARB'S HEARTY BEEF AND VEGETABLE SOUP
I have been making this hearty soup for as long as I have been cooking. My mom and my grandmother always made soup like this,it does take time but worth it. My family loves this soup & looks forward to coming to dinner when I say, I'm making soup. It is loaded with vegetables. A great to use left over vegetables.
Provided by Barb G.
Categories One Dish Meal
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
- Add celery, carrots, potatoes, and cook until just tender.
- Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
- Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
- Add pasta and cook until pasta is tender, taste & adjust spices.
- Serve with your farorite cornbread or crusty bread, enjoy.
Nutrition Facts : Calories 395.9, Fat 22.4, SaturatedFat 9, Cholesterol 76, Sodium 99.2, Carbohydrate 24.2, Fiber 4.7, Sugar 6.6, Protein 25
BEEF, BARLEY AND VEGETABLE SOUP
The fresh vegetables give this a wonderful flavor. Very simple and can be made in the crockpot for an easy dish.
Provided by GingerSnap
Categories Stocks
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Stovetop: Let soup base fully dissolve in water. Add all ingredients except the peas and barley. Bring to boiling, then reduce heat and simmer 1 hour. Add peas and barley and continue cooking 1 hour.
- Crockpot: Cook ingredients on low overnight and/or throughout the day. Turn to high and add peas and barley for last hour.
- I usually use stew meat or round steaks for this recipe. Less expensive cuts of meat actually have more flavor than expensive cuts do and are great in soup.
- This is a very forgiving recipe. You can change the recipe to suit your taste, or what you have on hand. Can substitute rice or pasta for the barley, just be sure to adjust the amount and cooking times of these accordingly. You can also add, or omit, any vegetables you desire. Just make sure to include the celery, onions and carrots which is the base of the vegetable flavor in this soup. If you decide to use bullion instead of the soup base you may want to leave out the salt as it is pretty salty.
- Bones give soup a wonderful flavor, so if you buy a cut of meat that has a bone do not discard it. Throw it in the pot and remove it before serving along with the bay leaves.
- Bon appetit!
Nutrition Facts : Calories 606.9, Fat 47.8, SaturatedFat 19.6, Cholesterol 65.3, Sodium 323.8, Carbohydrate 33.7, Fiber 8.6, Sugar 5.8, Protein 11.8
EASIEST SLOW COOKER VEGETABLE BEEF SOUP
Canned vegetables with stew meat combined for a delicious vegetable beef soup that saves you a lot of time.
Provided by april 5
Categories Low Cholesterol
Time 6h5m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in slow cooker and mix together. Set slow cooker on low and cook for at least 6 hours. Add water if necessary. *I sometimes add a can of beef broth to the mixture.
Nutrition Facts : Calories 456.1, Fat 21.1, SaturatedFat 8, Cholesterol 79, Sodium 1383.3, Carbohydrate 44.4, Fiber 8.8, Sugar 10.6, Protein 26.3
THE VEGGIEST BEEF AND VEGETABLE SOUP
This is a twist on a very easy beef and veggie soup recipe. A set it and forget it type of recipe. I recommend chopping the meat as small as possible to speed up the cooking of it. And dice the veggies small enough to eat with a spoon.
Provided by Chef Jean
Categories Steak
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil over medium/high heat in a large soup pot, or dutch oven. Sear the diced steak, stirring often.
- Add the onion and cook until tender.
- Add the rest of the ingredients except the potatoes if you are using them.
- Lower heat to medium/low and let simmer for at least 1 hour.
- 3 or 4 hours is better to make sure the meat is very tender.
- Add the potatoes about 30 minutes before you are ready to serve.
- The soup is done when the meat and potatoes are tender.
- Check for seasoning. Makes a great healthy lunch.
Nutrition Facts : Calories 280.5, Fat 16.9, SaturatedFat 4.8, Cholesterol 56.7, Sodium 491.8, Carbohydrate 15.3, Fiber 4.2, Sugar 9.1, Protein 18.9
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