Vegetable Soup With Beef Food

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.

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.

LEFTOVER BEEF VEGETABLE SOUP

Steps:

• Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.
• Cover and simmer until vegetables are tender, about 40 minutes.

BEEF VEGETABLE SOUP

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.

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.

BEEF AND VEGETABLE SOUP

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.

VEGETABLE BEEF SOUP

Steps:

• Heat cooking oil over medium heat in large saucepan and add ground beef.
• Scramble fry until browned and crumbly. You can drain the hamburger and add back to pot, that is up to you.
• Add remaining ingredients and stir, bringing to a boil.
• Cover and boil slowly, turning down heat as needed.
• Simmer about 20 minutes or until vegetables are tender but not too soft.
• Serve with crackers, rolls or sandwiches.

BEEF VEGETABLE SOUP

Steps:

• About 3 hours before serving: In a very large kettle over high heat, heat beef shanks, 2 tblsp.
• salt 10 cups hot water to boiling.
• Reduce heat to low; add remaining ingredients except frozen vegetables and potatoes.
• Cover; Simmer for 2 hours.
• I remove the meat at this point and shred it and get rid of the bones.
• (You don't have to do this, it's just my preference).
• Stir in frozen vegetables, a tablespoon of sugar or less to taste and 2 teasp of salt; cook 30 minutes or until vegetables are tender.
• To Freeze: Cut meat from the bones (if you haven't already) and discard.
• Put soup into 1-quart freezer containers, leaving at least 1-1/2 inches head space for expansion.
• Freezes up to 3 months.

VEGETABLE SOUP (WITH BEEF BROTH)

Steps:

• Saute onions and garlic in olive oil, add liquids, bouillon cubes and potatoes, bring to a boil. Add thawed vegetables, return to boil, add macaroni, boil until macaroni is tender.