Garden Vegetable Beef Soup Recipes

GARDEN VEGETABLE BEEF SOUP

This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months. -Dawn Donald, Herron, Michigan

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 17

Garden Vegetable Beef Soup image

Steps:

In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer., Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese.

Nutrition Facts : Calories 207 calories, Fat 7g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 621mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 package (10 ounces) julienned carrots
2 celery ribs, chopped
1/4 cup tomato paste
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 medium zucchini, coarsely chopped
1 medium red potato (about 5 ounces), finely chopped
1/2 cup fresh or frozen cut green beans
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 cans (14-1/2 ounces each) reduced-sodium beef broth
Grated Parmesan cheese, optional

GARDEN VEGETABLE SOUP

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

Garden Vegetable Soup image

Steps:

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

GARDEN VEGETABLE SOUP RECIPE

Garden Vegetable Soup is a filling soup, full of delicious vegetables and noodles.

Provided by Camille Beckstrand

Categories Soup

Time 35m

Number Of Ingredients 16

Garden Vegetable Soup Recipe image

Steps:

ADD OIL TO A LARGE STOCK POT AND HEAT OVER MEDIUM LOW HEAT.
ADD CARROT, ONION AND GARLIC AND SAUTE UNTIL SOFTENED (ABOUT 5 MINUTES).
ADD BROTH, SNOW PEAS, TOMATOES, BASIL, OREGANO, SALT, GARLIC POWDER, PASTA, BEANS, AND CORN; SIMMER, COVERED ABOUT 15 MINUTES OR UNTIL PEAS AND PASTA ARE TENDER.
STIR IN ZUCCHINI AND HEAT 3-4 MINUTES MORE.
SERVE HOT AND TOP EACH SERVING WITH SHREDDED PARMESAN CHEESE.

Nutrition Facts : Calories 392 kcal, Carbohydrate 69 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Sodium 733 mg, Fiber 13 g, Sugar 12 g, UnsaturatedFat 7 g, ServingSize 1 serving

Ingredients

3 Tablespoons olive oil
¾ cup sliced carrots
¾ cup onion (diced)
3 garlic cloves (minced)
6 cups low sodium vegetable broth
¾ cup snow peas
28 ounces diced tomatoes (2 (14 ounce cans))
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon garlic powder
1½ cups uncooked ditalini pasta
30 ounces cannellini beans (2 (15 ounce cans), drained and rinsed)
15 ounces corn (1 can, drained)
¾ cup zucchini (diced)
shredded parmesan cheese (for topping)

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

GARDEN VEGETABLE SOUP

During the Depression, the backyard garden was the source for most of our food. I can remember picking fresh vegetables and then enjoying the mouthwatering aroma as this soup simmered for hours. We children could hardly wait for our dinner of soup, hot rolls and apple pie!-Dorothy Miller, Royersford, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 2h55m

Yield 10 servings (about 3 quarts).

Number Of Ingredients 12

Garden Vegetable Soup image

Steps:

In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

1 small head cabbage (about 1 pound), chopped
3 medium green peppers, chopped
2 medium sweet red peppers, chopped
5 medium onions, chopped
3 celery ribs, chopped
6 medium tomato or 1 can (28 ounces) diced tomatoes
4 cups chicken broth
1 bay leaf
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
Salt and pepper to taste

CROCK POT GARDEN VEGETABLE SOUP

Come home to a delicious medley of vitamin rich fresh vegetables simmered in a tomato based broth. Your family will thank you. Serve with crusty whole wheat dinner rolls.

Provided by Pastryismybiz

Categories Clear Soup

Time 20m

Yield 10 serving(s)

Number Of Ingredients 12

Crock Pot Garden Vegetable Soup image

Steps:

Dice all vegetables into bite size pieces.
Heat olive oil in a large skillet on medium high heat. Saute vegetables in oil till lightly browned, transfer browned vegetables to large crock pot.
Pour the broth and diced tomatoes over vegetables. Salt to taste.
Cook on high for 5 hours or until vegetables are tender.
Serve with whole wheat dinner rolls.

Nutrition Facts : Calories 155.1, Fat 3.6, SaturatedFat 0.6, Cholesterol 0.4, Sodium 438.9, Carbohydrate 29.1, Fiber 5.4, Sugar 8.2, Protein 4.3

Ingredients

2 tablespoons unfiltered extra virgin olive oil
1 large organic onion
2 fresh organic garlic cloves
2 cups fresh green beans, trimmed
2 medium organic zucchini
2 large organic carrots
3 medium potatoes
2 tablespoons fresh oregano
1 (14 ounce) can organic vegetable broth
3 (14 1/2 ounce) cans organic diced tomatoes, undrained
sea salt
1 whole wheat dinner roll

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VEGETABLE-BEEF SOUP - BETTER HOMES & GARDENS

Jun 14, 2011 In a 6- to 8-quart Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven. Stir in beef broth, oregano, marjoram, …
From bhg.com
3.5/5 (35)
Total Time 1 hr 50 mins
Servings 8
Calories 208 per serving

In a 6- to 8-quart Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven. Stir in beef broth, oregano, marjoram, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Discard bay leaves. If necessary, skim fat .
Stir in tomato, corn, potato, green beans, carrot, celery, and onion. Return to boiling; reduce heat. Simmer, covered, about 25 minutes more or until vegetables are tender.

Garden Vegetable Beef Soup Recipes

GARDEN VEGETABLE BEEF SOUP

This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months. -Dawn Donald, Herron, Michigan

GARDEN VEGETABLE SOUP

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

GARDEN VEGETABLE SOUP RECIPE

Garden Vegetable Soup is a filling soup, full of delicious vegetables and noodles.

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.

GARDEN VEGETABLE SOUP

CROCK POT GARDEN VEGETABLE SOUP

Come home to a delicious medley of vitamin rich fresh vegetables simmered in a tomato based broth. Your family will thank you. Serve with crusty whole wheat dinner rolls.

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