OLD-FASHIONED BEEF-VEGETABLE SOUP
For a winter gathering, there's nothing better than this amazingly flavored beef soup, with classic ingredients like rutabagas and cabbage.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 14
Number Of Ingredients 15
Steps:
- In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
- Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
- Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
- Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.
Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 30 mg, Fiber 4 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 850 mg, Sugar 7 g
BEEF AND VEGETABLE SOUP
Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h20m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.7 g, Cholesterol 17.2 mg, Fat 6.5 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 383.1 mg, Sugar 3.2 g
VEGETABLE BEEF SOUP
Steps:
- Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 235mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
DELICIOUS VEGETABLE BEEF SOUP
This is truly delicious! This is a variation of my mother-in-laws soup with a little more vegetable and broth to make it more of a meal. I hope you enjoy it!
Provided by Susan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h45m
Yield 8
Number Of Ingredients 19
Steps:
- Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
- Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
- Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.
Nutrition Facts : Calories 341.8 calories, Carbohydrate 39.8 g, Cholesterol 51.8 mg, Fat 10.8 g, Fiber 7.9 g, Protein 21.2 g, SaturatedFat 4 g, Sodium 859.6 mg, Sugar 9 g
EASY VEGETABLE BEEF SOUP
This is the easiest vegetable beef soup recipe that I know of, and it tastes wonderful!
Provided by Marne
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, cook beef until brown; drain.
- In a large pot over medium heat, combine cooked beef, water, tomatoes, onion, potatoes, mixed vegetables, bouillon and pepper. Bring to a boil, then reduce heat and simmer 45 minutes.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 30.5 g, Cholesterol 34.4 mg, Fat 8.3 g, Fiber 4.6 g, Protein 14.6 g, SaturatedFat 3.2 g, Sodium 1014.1 mg, Sugar 3.2 g
EASY VEGETABLE BEEF SOUP WITH GROUND BEEF
Simple! Brown the meat, and throw it all together into one pot. Serve soup with a cake of corn bread or grilled cheese sandwiches on a cold winter night. You will feel warm all over.
Provided by PTRULL
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 3h20m
Yield 16
Number Of Ingredients 6
Steps:
- In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
- Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.
Nutrition Facts : Calories 213 calories, Carbohydrate 11.7 g, Cholesterol 42.6 mg, Fat 12 g, Fiber 5 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 536.6 mg, Sugar 3.1 g
HOMEMADE BEEF VEGETABLE SOUP
My children and grandchildren say this is the best soup in the whole wide world. My mother and grandmother made this soup using home canned vegetables. However, since I do not garden any more, I use store bought canned vegetables. Is is super rich and delicious whether eaten with crackers, cornbread, or toasted french bread.
Provided by jokenmar
Categories For Large Groups
Time 2h30m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Wash chuck roast and cut into bite sized pieces.
- Place roast in large stock pot and add the onion, garlic powder, parsley, salt and water.
- Boil approximatey one hour or until meat is tender.
- When the meat is tender, make sure you have at least 2 quarts of water left in the pot.
- Then, add the 2 cans diced tomatoes with liquid, and the 2 cans of tomato sauce.
- Add all of the drained, canned vegetables.
- Add the sliced carrots and diced potatoes.
- Bring to a boil, reduce heat and cover and simmer until the potatoes are done.
- When potatoes are done, the soup is ready to serve.
- Black peper and/or hot sauce can be added as served.
Nutrition Facts : Calories 354.5, Fat 18.5, SaturatedFat 7.3, Cholesterol 62.6, Sodium 1104.4, Carbohydrate 27.4, Fiber 5.8, Sugar 9, Protein 21.5
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