ZESTY VEGETABLE BEEF SOUP
My family loves to come to the table for hot homemade biscuits and a bowl of this flavorful filling soup. They rave over how good it tastes. A friend shared the recipe with me. -Brenda Wood, Portage la Prairie, Manitoba
Provided by Taste of Home
Categories Lunch
Time 4h5m
Yield 12-14 servings (3-3/4 quarts).
Number Of Ingredients 22
Steps:
- In a Dutch oven or stockpot, bring broth ingredients to a boil. Reduce heat; cover and simmer 2 hours or until meat is tender. , Remove ribs; allow to cool. Skim fat and strain broth; discard vegetables and seasonings. Remove meat from bones and cut into bite-size pieces; return to broth. Add the first 10 soup ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables are tender. , Stir in noodles. Return to a boil; cook, uncovered, 15 minutes or until the noodles are tender. Discard bay leaves.
Nutrition Facts : Calories 136 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 727mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
SPICY VEGETABLE BEEF SOUP
Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!
Provided by KATHY S
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
- Stir in pasta and cook 10 minutes more, until pasta is tender.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 28.6 g, Cholesterol 34.6 mg, Fat 12.6 g, Fiber 4.1 g, Protein 17.4 g, SaturatedFat 4 g, Sodium 337.4 mg, Sugar 3.4 g
SPICY VIETNAMESE BEEF NOODLE SOUP
This recipe is my attempt at the famous Vietnamese spicy beef noodle soup, Pho. Garnish with thinly sliced raw beef tenderloin, basil, mint, cilantro, chili sambal, and fresh lime wedges.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 5h35m
Yield 8
Number Of Ingredients 20
Steps:
- Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.
- Stir water, onion, garlic, white sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
- Chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm.
- Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
- Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. Ladle beef broth into bowl to cover noodles.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 33.9 g, Cholesterol 88.6 mg, Fat 14.5 g, Fiber 1.4 g, Protein 30 g, SaturatedFat 5.3 g, Sodium 527.9 mg, Sugar 4.4 g
ZESTY BEEF STEW
Preparation couldn't be simpler for this hearty no-fuss stew! I created this dish when I didn't have some of my usual ingredients for vegetable beef soup. My husband says it's the best I ever made! -Margaret Turza, South Bend, Indiana
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until meat is tender, 3-1/2 to 4-1/2 hours.
Nutrition Facts : Calories 251 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 526mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges
ZESTY VEGETABLE BEEF SOUP
Make and share this Zesty Vegetable Beef Soup recipe from Food.com.
Provided by cellogirl2
Categories Winter
Time 3h20m
Yield 3 3/4 quarts, 12-14 serving(s)
Number Of Ingredients 20
Steps:
- In Dutch oven or soup kettle, bring broth ingredients to a boil.
- Reduce heat; cover and simmer for 2 hours or until meat is tender.
- Remove ribs; allow to cool.
- Skim fat and strain broth; discard vegetables and seasonings.
- Remove meat from bones and cut into bite-sized pieces; return to broth.
- Add the first 10 soup ingredients; bring to a boil.
- Reduce heat; cover and simmer for 1 hour or until vegetables are tender.
- Stir in noodles.
- Return to boil; cook, uncovered, for 15 minutes or until noodles are tender.
Nutrition Facts : Calories 542.2, Fat 42.3, SaturatedFat 18.2, Cholesterol 88.8, Sodium 911.4, Carbohydrate 24.3, Fiber 4.9, Sugar 5.3, Protein 19.1
HEARTY BEEF VEGETABLE SOUP WITH NOODLES
Make and share this Hearty Beef Vegetable Soup with Noodles recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot.
- Add the seasoning and olive oil, heat on high for 30 minutes.
- Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan.
- Turn the heat to medium, heat for 10 minutes.
- Add the egg noodles, turn the heat to low and heat another 20 minutes.
- Taste and adjust seasoning.
- Serve with grated Parmesan cheese.
Nutrition Facts : Calories 739.6, Fat 59.2, SaturatedFat 23.3, Cholesterol 98.8, Sodium 836.4, Carbohydrate 41.4, Fiber 4.4, Sugar 2.3, Protein 13.3
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