Beef Vegetable Soup For 120 Recipes

VEGETABLE BEEF SOUP FOR 50

Do you cringe at the thought of making soup for a crowd? This wonderfully seasoned soup with a rich broth is really quite easy.-Elsie Schimmer, Grand Island, Nebraska

Provided by Taste of Home

Categories Lunch

Time 3h10m

Yield 50 servings.

Number Of Ingredients 19

Vegetable Beef Soup for 50 image

Steps:

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large Dutch oven, brown the meat in oil in batches; drain. Transfer to a large stockpot; add the garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add vegetables; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until vegetables and meat are tender. Remove bay leaves.

Nutrition Facts : Calories 221 calories, Fat 9g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 547mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.

Ingredients

8 pounds boneless beef chuck, cut into 1/2-inch cubes
1 cup all-purpose flour
1 tablespoon salt
2 teaspoons pepper
1/2 cup canola oil
4 garlic cloves, minced
2 bay leaves
2 teaspoons dried thyme
6 quarts water
4 cans (15 ounces each) tomato sauce
1 can (46 ounces) tomato juice
1/4 cup beef bouillon granules
2 cups medium pearl barley
2 pounds potatoes, peeled and cubed
1-1/2 pounds carrots, sliced
1 pound chopped cabbage
1 pound onions, chopped
1 package (16 ounces) frozen green beans
1 package (16 ounces) frozen peas

BEEF VEGETABLE SOUP

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. -Jean Hutzell, Dubuque, Iowa

Provided by Taste of Home

Categories Dinner Lunch

Time 9h20m

Yield 7 servings.

Number Of Ingredients 14

Beef Vegetable Soup image

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.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 536mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4-inch cubes
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (11-1/2 ounces) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

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

Old-Fashioned Vegetable Beef Soup image

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.

Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9

Ingredients

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

BEEF VEGETABLE SOUP FOR 120

Make and share this Beef Vegetable Soup for 120 recipe from Food.com.

Provided by Shirl J 831

Categories Poultry

Time 2h30m

Yield 120 serving(s)

Number Of Ingredients 15

Beef Vegetable Soup for 120 image

Steps:

In a 8 gallon kettle combine first 7 ingredients.
Add water to cover.
Add tomato sauce and broth.
In a large skillet cook beef, turkey and onions till no longer pink.; drain.
Add to veggie mixture.
Stir in salt, basil and pepper; bring to boil.
Reduce heat and cover and simmer for 1- 1/2 hours till celery is tender.

Nutrition Facts : Calories 169.2, Fat 6.7, SaturatedFat 2.5, Cholesterol 30.9, Sodium 467.4, Carbohydrate 15.1, Fiber 3.5, Sugar 3.8, Protein 12.2

Ingredients

12 cups diced peeled potatoes
12 cups sliced frozen carrots
12 cups frozen peas
12 cups frozen lima beans
12 cups frozen cut green beans
9 cups diced celery
1 (16 ounce) package small shell pasta
4 quarts tomato sauce
2 (32 ounce) cans chicken broth
10 lbs ground beef
2 lbs ground turkey
4 cups diced onions
3 tablespoons salt
2 tablespoons dried basil
1 1/2 teaspoons pepper

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

Homemade Vegetable Beef Soup image

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

Ingredients

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

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Beef Vegetable Soup For 120 Recipes

VEGETABLE BEEF SOUP FOR 50

Do you cringe at the thought of making soup for a crowd? This wonderfully seasoned soup with a rich broth is really quite easy.-Elsie Schimmer, Grand Island, Nebraska

BEEF VEGETABLE SOUP

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. -Jean Hutzell, Dubuque, Iowa

OLD-FASHIONED VEGETABLE BEEF SOUP

BEEF VEGETABLE SOUP FOR 120

Make and share this Beef Vegetable Soup for 120 recipe from Food.com.

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.

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