HEARTY BEEF VEGETABLE SOUP
My stew-like soup is loaded with nutritious ingredients, yet it's so easy to prepare. I make homemade bread or breadsticks to serve with it. -Sherman Snowball, Salt Lake City, Utah
Provided by Taste of Home
Categories Lunch
Time 2h20m
Yield 8 servings (about 2-1/2 quarts).
Number Of Ingredients 21
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 Dutch oven, brown beef in oil. Stir in the tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.
Nutrition Facts : Calories 276 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 638mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
HEARTY VEGETABLE BEEF SOUP
This soup is packed with flavor. Thanks to convenience products, it's perfect for a weeknight supper, but it would also make a tasty lunch some snowy Saturday. -Joanne Meehan, Shippensburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 6
Steps:
- Shred beef with two forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil. , Stir in pasta. Reduce heat; simmer, uncovered, for 15 minutes or until flavors are blended and pasta is tender.
Nutrition Facts : Calories 238 calories, Fat 5g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 705mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
HEARTY BEEF AND VEGETABLE SOUP
Steps:
- In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.
HEARTY BEEF & BEAN SOUP
I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts :
HEARTY BEEF VEGGIE SOUP
Here's a slow-cooked meal-in-one just perfect for chilly winter nights. It's nice to come home to a hearty soup that's ready to eat. It goes well with a fruit salad and bread. -Colleen Jubl, Dayton, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in V8 juice, coleslaw mix, tomatoes, Worcestershire sauce, basil and pepper. Cover and cook on low for 3-4 hours or until heated through. Add corn and green beans during the last 30 minutes of cooking.
Nutrition Facts : Calories 162 calories, Fat 4g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 380mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
HEARTY BEEF AND VEGETABLE SOUP
Categories Soup/Stew Beef Vegetable Stew Low/No Sugar Barley Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.
HEARTY GROUND BEEF VEGETABLE SOUP
------This is real comfort food with lots of flavor to warm you on a cold winter day. Enjoy it with some crusty bread and/or a salad. The ingredient list is long, but the preparation is easy!------
Provided by Trisha W
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Saute the onion, celery and ground beef in 1 T of Olive Oil until the beef is brown and the onion transparent. Pour off grease.
- Add the rest of the ingredients, (use less salt if the broth is not low sodium,) cover and bring to a boil.
- Reduce the heat and simmer for 1-2 hours.
HEARTY BEEF AND VEGETABLE SOUP
This is a very hearty beef and vegetable soup recipe. It is designed to be cooked in a 4 1/2 gallon counter top roaster. It freezes well so making a big batch lasts most of the cold season. Guaranteed to warm your bones on a cold winter evening!
Provided by Smoky Okie
Categories Clear Soup
Time 4h30m
Yield 4 1/2 gallons, 45 serving(s)
Number Of Ingredients 16
Steps:
- In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
- Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
- Heat on high covered until boiling, remove cover and reduce heat to 250°.
- Simmer for 2 hours or until beef is tender.
- Add frozen vegetables and remainder of barley and simmer for another hour.
BARB'S HEARTY BEEF AND VEGETABLE SOUP
I have been making this hearty soup for as long as I have been cooking. My mom and my grandmother always made soup like this,it does take time but worth it. My family loves this soup & looks forward to coming to dinner when I say, I'm making soup. It is loaded with vegetables. A great to use left over vegetables.
Provided by Barb G.
Categories One Dish Meal
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
- Add celery, carrots, potatoes, and cook until just tender.
- Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
- Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
- Add pasta and cook until pasta is tender, taste & adjust spices.
- Serve with your farorite cornbread or crusty bread, enjoy.
Nutrition Facts : Calories 395.9, Fat 22.4, SaturatedFat 9, Cholesterol 76, Sodium 99.2, Carbohydrate 24.2, Fiber 4.7, Sugar 6.6, Protein 25
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
HEARTY BEEF AND VEGETABLE SOUP WITH MUSHROOMS
Quick cooking in the pressure cooker, but will taste like you cooked it all day. If you don't have a pressure cooker, do it stove top and cook until you think it's done!
Provided by Molly53
Categories Meat
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a 6-quart or larger pressure cooker mix together onion, carrots, garlic, celery, parsley, potatoes, beef, and tomatoes with their liquid and broth.
- Close lid and lock.
- Place over high heat and bring to high pressure (about 15 minutes, depending upon altitude). Adjust heat to maintain high pressure and cook 20 minutes.
- Reduce pressure with quick release method by placing cooker in sink under cold running water.
- Remove lid after pressure dissipates, tilting lid away from you to avoid a steam burn.
- Stir in beer, Swiss chard, mushrooms, Worcestershire sauce, salt, and pepper.
- Return to pot and bring to a simmer, covered (no pressure) over medium heat for approx 10-15 minutes.
Nutrition Facts : Calories 1051.1, Fat 60.3, SaturatedFat 23.4, Cholesterol 237.1, Sodium 1867.7, Carbohydrate 50.1, Fiber 8.7, Sugar 9.8, Protein 71.8
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#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #soups-stews #beef #vegetables #fall #winter #dietary #seasonal #meat #number-of-servings #4-hours-or-less
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