JUDY'S VEGETABLE BEEF SOUP
My sister-in-law prepared this soup for us years ago while we were visiting them. I asked for her recipe and have been making it ever since.
Provided by Sherry Wilkins
Categories Beef Soups
Time 2h45m
Number Of Ingredients 15
Steps:
- 1. Cut meat into bite size pieces. Pour oil into large pot. Heat over medium high heat. Add meat and onions. Cook meat until browned on all sides.
- 2. Add tomatoes, celery and seasonings. Cover with 3" of water. Bring to a boil, cover amd simmer on low heat for a minimum of 1-2 hours.
- 3. Add diced potatoes, carrots and bag of mixed vegetables. Cook until tender.
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
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
JUDY'S VEGETABLE SOUP FROM CANS
this recipe came from soupsong.com. i found it a few years ago and i have been making it ever since. it is great on cold winter night or a busy work day. Enjoy.
Provided by deborah03
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion and garlic in the olive oil.
- Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
- Bring to a quick boil, and then cover the soup and reduce the heat to let it simmer for a good 20 minutes to let the rice fully cook.
- for the beans, kidney beans works very nicely, but whatever your preference is will work.
- it goes really well with some crusty bread or buttered cornbread.
JUDY'S BEEF NOODLE SOUP
Especially good with Garlic Bread or Breadsticks -or cheese & crackers. For the beef, I will sometimes just use whatever I have in my freezer. I cook just for myself, so when I buy roasts or steak like Round Steak I cut into smaller pieces - wrap separately, and freeze.
Provided by Judy Lundquist @LUVALLGOODRECIPES
Categories Beef Soups
Number Of Ingredients 8
Steps:
- In large saucepan, brown beef. Add a bit of the water & stir with beef to get the pan drippings, then add remaining water.
- Add prepared vegies & heat to a boil - then reduce to simmer, and add the Beef Broth, and salt & pepper to taste.
- When vegies are tender, add the uncooked Egg Noodles. Let simmer till noodles reach desired tenderness, and serve.
JUDY'S HEARTY VEGETABLE MINESTRONE SOUP
Delicious vegetarian minestrone soup.
Provided by Judy Good
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
- Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 35.7 g, Fat 5.5 g, Fiber 9 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 765.6 mg, Sugar 6 g
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