BEEF VEGETABLE WINTER SOUP
Homemade soup doesn't get any better than this recipe for beef vegetable winter soup, handed down to me by my mother-in-law almost 50 years ago. It's crammed with tender beef and lots of root vegetables, celery, leeks and tomatoes. If you want a vegetarian option just leave out the meat - it will taste just as good.
Provided by Veronica
Categories Main Course Soup
Time 1h20m
Number Of Ingredients 14
Steps:
- Place the meat, salt and dried soup mix into a pressure cooker and cover with 2 cups cold water.
- Cook on high pressure for 30 minutes.
- While the meat is cooking peel and grate the vegetables.
- After 30 minutes, release the pressue and add the vegetables, plus another 2 cups of water to the pressure cooker.
- Cook on high pressure for another 30 inutes.
- Release the pressure and stir in 2 to 3 cups of boiling water and stir through until you have the consistency of a thin soup.
- Now thicken the soup with a paste made with 1 tablespoon flour, 2 tablespoons tomato paste and a little water. Stir well and allow to cook for 3 minutes until the soup has thickened.
- Taste for seasoning. Add more salt if necessary. Add about ½ teaspoon freshly ground black pepper (or more to your own taste).
- Serve with fresh crusty bread or buttered toast.
Nutrition Facts : Calories 165 kcal, Carbohydrate 21.3 g, Protein 12.3 g, Fat 3.8 g, Cholesterol 48 mg, Sodium 373 mg, Fiber 4.7 g, Sugar 5.6 g, ServingSize 1 serving
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
WINTER BEEF AND VEGETABLE SOUP
Make and share this Winter Beef and Vegetable Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Pat the beef dry with paper towels.
- Place the flour in a large
- Owl or zip-lock bag and season to taste with salt and pepper.
- Add the beef in batches and stir or shake to coat thoroughly with the seasoned flour.
- In a large Dutch oven over med-high heat, heat 4 tablespoons of the olive oil.
- Working in batches, add the beef and brown it evenly on all sides, 5-7 minutes for each batch.
- Transfer to a bowl and set aside.
- Add the vinegar to the pot and, using a wooden spoon, scrape up the browned bits on the bottom of the pan.
- Decrease heat to medium and add the remaining 1 T oil to the pot.
- Add the onions and sauté until well browned, 12-15 minutes.
- Add the sliced parsnips and carrot and sauté until slightly tender, about 3 minute longer.
- Add the stock, browned beef and any accumulated juices, wine, tomato paste, garlic, bay leaf, parsley sprigs, and sage; stir to mix well.
- Decrease heat to low, cover and simmer, stirring occasionally, until the meat is almost fork-tender, about 1 ½ hours.
- Add the young carrots, return to a simmer, and cook until the carrots are tender, about 15 minutes.
- Add the pearl onions and cook until just heated through, about 3 minutes longer.
- Discard the bay leaf and sage sprigs.
- Season to taste with salt and pepper.
- Ladle into warmed soup bowls and garnish with.
Nutrition Facts : Calories 752.5, Fat 50.5, SaturatedFat 17.2, Cholesterol 156.5, Sodium 480.9, Carbohydrate 22.4, Fiber 3.4, Sugar 6.4, Protein 42.9
WINTER VEGETABLE BEEF STEW
Make the perfect Winter Vegetable Beef Stew! With step-by-step how-to photos, you can see the perfection of this Winter Vegetable Beef Stew for yourself.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 9
Steps:
- Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
- Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
- Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.
- Bring stew to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.
Nutrition Facts : Calories 430, Fat 26 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
CHUNKY BEEF AND VEGETABLE SOUP
Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Time 3h10m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.
Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
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 AND VEGETABLE SOUP
A little bit of this and a little bit of that. I love to make soup, because you can add or subtract according to your likings. Enjoy!
Provided by Dianes Kitchen
Categories Stocks
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 35
Steps:
- Cook ground beef with diced onion, garlic, one teaspoon of salt and pepper. When cooked through, add rest of ingredients and bring to a boil. Turn to low and simmer for one hour or until all vegetables are tender.
Nutrition Facts : Calories 211.7, Fat 4.4, SaturatedFat 1.6, Cholesterol 21.7, Sodium 746.9, Carbohydrate 30.6, Fiber 7.8, Sugar 7.8, Protein 14.5
WINTER VEGETABLE SOUP
A hearty and healthy combination of vegetables readily found in wintertime. Very low in fat. Red cabbage gives a rich color to this soup. This recipe also happens to be vegan!
Provided by JOHNTHEBEAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 17
Steps:
- Heat olive oil in a large stockpot over medium heat. Saute onions and leeks until softened, about 5 minutes.
- Add cabbage, celery, carrot, and parsnip. Increase heat to medium-high and mix thoroughly. Cover and cook, stirring once or twice, until vegetables have softened, about 10 minutes. Uncover and add ginger, cumin, and nutmeg. Cook, stirring constantly, for 1 minute.
- Add broth, potatoes, turnip, squash, and barley to the pot. Bring to a boil, then add lima beans. Add additional broth or water if soup is too thick. Reduce heat, cover, and simmer until barley is tender, about 45 minutes. Season with salt and pepper.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 36.2 g, Fat 6.1 g, Fiber 7.2 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 553.3 mg, Sugar 8.8 g
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