Beef Vegetable Soup With Polenta Recipes

Steps:

• In a large heavy saucepan, heat the olive oil over medium-high heat. Add the carrots, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes.
• Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes. Add the chicken broth and bring to a boil. Slowly stir in the polenta and cook until the soup thickens and the vegetables are tender, about 8 minutes.
• Stir in the butter and season with salt and pepper.
• Ladle into soup bowls and serve.

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.

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat, until browned, 4-5 minutes. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 5-6 hours or until carrots are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• In a large soup pot, heat the olive oil and brown the beef shin slowly on all sides.
• Add the onion, tomatoes, celery, carrots, salt, pepper, cloves, bay leaf, oregano, basil, and the water.
• Stir the ingredients with a wooden spoon and bring to a boil. Lower the heat and simmer the soup, covered, for 1 1/2 to 1 3/4 hours, or until the beef shin is tender when pierced with a knife.
• With a slotted spoon remove the beef bones, carrots, and celery and place on a cutting board.
• Remove the cloves and discard.
• Pour the remaining liquid and ingredients through a fine-mesh strainer over a large bowl. Press on the solids to extract the juices, then discard the solids.
• Pour the liquid into a large bowl and set aside.
• Trim the meat from the bones and shred it into small pieces. Add the meat to the liquid in the bowl.
• Cut the carrots and celery into thin slices and add them to the bowl.
• Cover the bowl tightly with plastic wrap and refrigerate overnight. (you can omit this step and skim the fat while warm if you prefer).
• When ready to use, remove the plastic wrap; scoop off the fat that has congealed at the top of the bowl and discard it.
• Pour the soup back into a soup pot and heat on low until hot.
• Place a slice of polenta in each individual soup bowl.
• Ladle the soup over the polenta and serve immediately.
• Refrigerate the remaining soup for up to 5 days or freeze for up to 3 months.
• To make the polenta, pour the cornmeal into a 1 1/2-quart saucepan and stir in the water with a wooden spoon.
• Cook, stirring, over medium heat until the cornmeal starts to thicken and leave the sides of the pan.
• Cook for about 15 minutes, always stirring in one direction to keep the mixture smooth.
• Pour the polenta out onto a cutting board, spread it evenly, and let cool. Cut the polenta into 8 pieces, cover with a piece of wax paper, set aside, and keep warm.
• Tip: You can make the polenta ahead of time. Cool, cover, and refrigerate it. When needed, cut it into pieces and place on a lightly greased baking sheet. Heat for 5 to 7 minutes or until hot in a preheated 350ºF oven.

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.

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.

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.