Dutch Oven Vegetable Beef Soup Recipes

DUTCH OVEN VEGETABLE BEEF SOUP

This vegetable beef soup is hearty with a kick of flavor. Made with top sirloin and fresh and frozen vegetables, it's super easy to prepare and ready in just under two hours. There is nothing better than soup prepared in aDutch oven!

Provided by Rose

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h50m

Yield 8

Number Of Ingredients 15

Dutch Oven Vegetable Beef Soup image

Steps:

Heat olive oil in a large Dutch over over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes. Remove browned beef with a slotted spoon to a plate, retaining beef drippings in the Dutch oven.
Saute celery and onion in the beef drippings until tender, about 5 minutes. Return beef to the Dutch oven; add water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves.
Place a cover on the Dutch oven, bring the mixture to a boil, reduce heat to low, remove cover from the pot, and simmer the mixture until thick, about 45 minutes.
Stir frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. Place cover on the pot and cook at a simmer until the corn and green beans are just cooked through, about 30 minutes.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 20 g, Cholesterol 44.8 mg, Fat 5.8 g, Fiber 3.5 g, Protein 19.5 g, SaturatedFat 1.8 g, Sodium 547.2 mg, Sugar 4.9 g

Ingredients

1 tablespoon olive oil
1 ½ pounds beef top sirloin, cut into bite-sized pieces
3 ribs celery, chopped
1 small onion, chopped
4 cups water
2 (14 ounce) cans beef broth
1 (14 ounce) can petite diced tomatoes
1 (14 ounce) can diced tomatoes
2 potatoes, cut into bite-sized pieces
10 baby carrots, chopped
2 teaspoons garlic powder
2 small bay leaves
1 cup frozen corn
1 cup frozen green beans
2 teaspoons hot pepper sauce (such as Tabasco®)

DUTCH OVEN BEEF BARLEY SOUP

Curling is a favorite winter sport around here. And this cozy, beefy dish is one of the best Dutch oven soup recipes to warm up with after a day on the ice. -Joanne ShewChuk, St. Benedict, Saskatchewan

Provided by Taste of Home

Categories Lunch

Time 4h20m

Yield 9 servings (about 2 quarts)

Number Of Ingredients 14

Dutch Oven Beef Barley Soup image

Steps:

In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves. Slowly bring to a boil; skim foam with a slotted spoon. Reduce heat; cover and simmer for 3-4 hours. Discard bay leaves. Set bones aside to cool; remove meat from bones and dice. Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill. Cover and cook for 1 hour or until barley and vegetables are tender.

Nutrition Facts :

Ingredients

3 meaty beef soup bones (beef shanks or short ribs)
2-1/2 quarts water
1 medium onion, chopped
5 teaspoons beef bouillon granules
1 tablespoon cider vinegar
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1-1/2 cups chopped carrots
1-1/2 cups chopped celery
2 medium potatoes, peeled and cubed
1/2 cup medium pearl barley
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon dill weed

More about "dutch oven vegetable beef soup recipes"

HEARTY ONE-POT DUTCH OVEN BEEF VEGETABLE SOUP

Nov 12, 2020 Directions. Preheat the oven to 325°F and move the oven rack to the lower-middle position. Pat the meat dry with a paper towel and season …
From raspberriesandkohlrabi.com
5/5 (1)
Total Time 3 hrs 45 mins
Servings 6
Calories 491 per serving

Pat the meat dry and season with salt and pepper. In a large dutch oven heat a tablespoon of olive oil over medium-high heat. Brown the meat on all sides in three batches adding additional oil for each batch. This will take about five minutes per batch. Do not crowd the pan. Transfer the meat to a large plate and set aside.
Turn the heat down to medium-low. Add the onions, celery, and carrots. Season with salt and saute for 20 minutes until lightly browned and softened. Add the garlic and saute for an additional 5 minutes. Stir in the balsamic vinegar using a wooden spoon to scrape the brown bits from the bottom of the pan. Add the tomato paste and cook for a minute more.
Add the beef and any juices on the plate back into the pan and sprinkle with flour. Stir until the flour is dissolved. Add the beef broth, Worcestershire, bay leaves, rosemary, thyme, marjoram, and paprika. Bring to a boil scraping any additional brown bits from the bottom of the pan, cover, and place in the oven to braise for 2 hours.

Dutch Oven Vegetable Beef Soup Recipes

DUTCH OVEN VEGETABLE BEEF SOUP

This vegetable beef soup is hearty with a kick of flavor. Made with top sirloin and fresh and frozen vegetables, it's super easy to prepare and ready in just under two hours. There is nothing better than soup prepared in aDutch oven!

DUTCH OVEN BEEF BARLEY SOUP

Curling is a favorite winter sport around here. And this cozy, beefy dish is one of the best Dutch oven soup recipes to warm up with after a day on the ice. -Joanne ShewChuk, St. Benedict, Saskatchewan

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