VEGETABLE BEEF SOUP
Vegetable beef soup has always been one of my favorite soup recipes to order at a restaurant. This hearty vegetable beef soup will soon be a staple in your home!
Provided by April Woods
Categories Main Course Soup
Time 2h20m
Number Of Ingredients 8
Steps:
- Optional - brown beef in a skillet with a small amount of cooking oil.
- Add everything to the slow cooker (I used my 7 quart cooker) and cook high 6 hours or low 10 hours.
- Enjoy!
- Optional: Turn instant pot to saute feature. Brown the beef in a small amount of cooking oil for 3 -5 minutes.
- Add remaining ingredients to the instant pot, and set to manual for 45 minutes.
- When cook cycle is finished, hit cancel and allow natural pressure release for 10 - 15 minutes.
- Enjoy!
- Optional: Brown beef on the stovetop in a small amount of cooking oil.
- Add everything to a large pot with oven safe lid. We like to use our 6.5 quart enameled cast iron. Cook covered on center oven rack at 350 degrees for 2 - 3 hours, until beef is tender.
- Enjoy!
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
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.
Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 235mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
VEGETABLE BEEF SOUP
This Vegetable Beef Soup is a hearty combination of beef and lots of vegetables. Perfect for a cold winter night, this soup is comforting, healthy and totally delicious!
Provided by Joanna Cismaru
Categories Main Course Soup
Time 3h5m
Number Of Ingredients 16
Steps:
- Cook the beef: Add the beef and water to a large pot. Bring to a boil over medium high heat. Once the broth starts to boil, remove all the impurities from the top. If you don't, you'll get a cloudy dark soup, instead of a nice clear broth.
- Reduce to a simmer, cover the pot and cook for about 1 1/2 to 2 hours. You need to cook this until the beef is tender. Once the beef is done remove it from the broth, keep the broth.
- Saute veggies: In a large Dutch oven, heat the olive oil over medium high heat. Add the onion, carrots, celery and saute until tender, about 5 minutes. Season with salt and pepper. Stir in the tomato paste and the diced tomatoes. Add the beef bouillon or vegeta.
- Add beef, cauliflower and simmer: Add the cauliflower and cooked beef to the pot. Add the beef broth (from cooking the beef) and stir. Bring to a boil, then turn down the heat to a simmer and cook for about 30 minutes.
- Add Zucchini, lemon juice and cook for 10 more minutes: Stir in the zucchini and lemon juice. Cook for another 10 minutes or until the zucchini is tender.
- Add egg: Pour the egg mixture into the soup and quickly stir. You will notice the soup thickening up a bit, the egg will cook instantly.
- Garnish and serve: Garnish with parsley and serve with sour cream and pickled hot peppers.
Nutrition Facts : ServingSize 1 bowl, Calories 297 kcal, Carbohydrate 8 g, Protein 24 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 104 mg, Sodium 551 mg, Fiber 2 g, Sugar 4 g
VEGETABLE BEEF SOUP (FALL APART BEEF!)
Recipe VIDEO above. Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth. You'll love how the soup broth is slightly thickened and the extra flavour the wine or beer adds to the soup (the secret ingredient!). 20 minutes active cook/prep.
Provided by Nagi
Time 2h5m
Number Of Ingredients 18
Steps:
- Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.
- Pat beef dry with paper towels, then sprinkle with salt and pepper.
- Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
- If pot looks dry, add a touch more oil.
- Add garlic and onion, cook for 2 minutes.
- Add carrot and celery, cook for 2 minutes or until onion is translucent.
- Stir in flour, then slowly pour in beef broth while constantly stirring.
- Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
- Cover, adjust heat to medium low so it's bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
- Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
- The soup is ready when the potatoes are cooked and beef is very tender (see video).
- Adjust salt and pepper to taste (I like lots of pepper in this!).
- Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!
Nutrition Facts : Calories 419 kcal, Carbohydrate 32 g, Protein 28 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 75 mg, Sodium 473 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
VEGETABLE BEEF SOUP I
A hearty, easy soup for any time.
Provided by GIBLERT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h20m
Yield 12
Number Of Ingredients 9
Steps:
- Pour tomato juice into stock pot. Add vegetables and potatoes. Simmer.
- Meanwhile, brown beef in skillet; then, add to simmering juice and vegetables. Add parsley, oregano, basil, and salt and pepper to taste; stir. Cover and simmer for 2-3 hours. Stir occasionally.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 21.3 g, Cholesterol 50.7 mg, Fat 14.9 g, Fiber 3.4 g, Protein 17.4 g, SaturatedFat 6 g, Sodium 79.6 mg, Sugar 6.2 g
HOMEMADE VEGETABLE BEEF SOUP
My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.
Provided by renee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h55m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g
VEGETABLE BEEF SOUP
Easy, quick and affordable -- Vegetable Beef Soup is for every busy family! When running a busy home, recipes like these are a total lifesaver. Most, if not all, of the ingredients for this soup are probably sitting in your kitchen right now!
Provided by Marci of My Heavenly Recipes
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 208 kcal, Carbohydrate 27 g, Protein 18 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 625 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
VEGETABLE BEEF SOUP
Use leftover roast beef to make this quick, hearty, healthy soup.
Categories Beef/Pork
Yield 8
Number Of Ingredients 8
Steps:
- Coat a large, heavy saucepan with nonstick cooking spray. Set over medium heat.
- When the pan is hot, add the carrots and onions. Cook for about 2 minutes. Add the celery to the pan; continue another 3 minutes.
- Add the tomatoes and the stock. Turn the heat to high, bring to a boil and then reduce heat to low.
- Simmer the soup for 15 minutes. Add the beef, pepper, and Thai hot sauce, and cook for three minutes.
- Remove from heat and serve immediately.
- Makes 8 one cup servings.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
OLD-FASHIONED VEGETABLE BEEF SOUP
Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.
Provided by Marla Swoffer
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into small, bite-size (1/2") pieces.
- In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
- Set aside on a plate.
- Chop celery, onion, potatoes, and carrots into bite-size pieces.
- Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
- Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
- Bring to a boil.
- Reduce heat and simmer uncovered until beef is almost tender, about an hour.
- Add peas and hot sauce to soup.
- Cover and simmer until beef is tender, about 30 minutes longer.
- Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.
BEEF VEGETABLE SOUP
Number of servings is approximate! This is my family's favorite soup. The recipe makes ALOT of soup...so I like to prepare and freeze it for busy nights when I don't really have alot of time to cook. If I'm making this to freeze, I omit the potatoes and add them later. My family loves this with thick slices of plain or cracklin cornbread! Enjoy!
Provided by Dreamgoddess
Categories One Dish Meal
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Put stew beef in a large dutch oven with enough water to cover it.
- Bring to a boil and add bouillon cubes.
- Simmer, covered, approx 1 1/2 hours or until meat is almost done.
- Check the beef occasionally to make sure you still have enough liquid in the dutch oven.
- Additional water (or beef broth if you prefer) may be added if needed.
- While the beef simmers, brown and drain ground beef.
- When stew beef is almost done, add all remaining ingredients.
- Simmer approx 30 minutes or until vegetables and pasta are done.
- If the soup seems to be too thick, additional water (or beef broth) may be added.
Nutrition Facts : Calories 579.1, Fat 27.1, SaturatedFat 10.6, Cholesterol 102.2, Sodium 1047.6, Carbohydrate 48.7, Fiber 9, Sugar 9.6, Protein 37
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
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3/5 (3)Estimated Reading Time 3 minsServings 1
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- Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
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5/5 (4)Category SoupCuisine AmericanCalories 239 per serving
- In a large dutch oven, melt 2 tablespoons butter. Add chopped onions, a pinch of salt, and cook until translucent, about 5 minutes. Add garlic, cook 1 minute until fragrant and then add the ground beef. Break up beef with wooden spoon and cook until no longer pink.
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5/5 (1)Calories 685 per servingCategory Soup
- Heat olive oil in a large pot over medium heat. Add the beef sauté stirring frequently any browned bits off the bottom of the pot, until beef is brown. Drain oil if necessary.
- Add onions, garlic,ginger, thyme, oregano and saute for about 3-4 minutes until onions are wilted.
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From wholesomefarmhouserecipes.com
5/5 (2)Total Time 3 hrsCategory Main Course, SoupCalories 330 per serving
- In a large, heavy based kettle add the olive oil. Add the beef in batches to not overcrowd the kettle. Salt and pepper each batch. Cook each batch until browned adding more oil between each batch if needed. Set the browned beef aside.
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- Add the flour and cook a minute stirring to incorporate with the oils in the pan. Then pour in 2 cups of the beef broth stirring constantly to incorporate the flour with the liquid.
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