Mothers Beefy Vegetable Soup Recipes

Steps:

• In 4-quart Dutch oven, cook beef and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Add tomatoes, tomato sauce and broth; heat to boiling. Stir in vegetables and salt. Reduce heat. Cover; simmer 30 minutes or until vegetables are tender.

Steps:

• 1. In a large soup pot, brown meat and onion for about 10 mins in olive oil. Salt and pepper while browning.
• 2. Add all ingredients except the tomato juice. Stir well and add the tomato juice.
• 3. Bring to a boil and simmer for 2 to 3 hours.
• 4. Optional My Mother always fried some fat back bacon and poured the grease in the soup. We then ate the bacon. The soup is plenty flavorful without it.
• 5. I also serve this with cornbread. My recipe for it is in my kitchen

Steps:

• In a large kettle or Dutch oven, brown beef over medium heat in oil.
• Add the broth, water and soy sauce.
• Bring to a boil.
• Reduce heat; cover and simmer for 1 hour.
• Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings.
• Bring to a boil.
• Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
• Add corn and beans.
• Bring to a boil.
• Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.

Steps:

• In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
• In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

Steps:

• 1. Place steak in water, with chopped onion, salt & pepper, basil and beef bouillon. Bring to a boil, turn heat down and simmer until steak is tender. No, I haven't cut the meat up yet.
• 2. Once meat is tender start adding your vegetable; tomatoes, peas, corn, lima beans, okra and potatoes. Turn heat up to a medium heat until it starts to boil, lower heat and simmer until vegetables (potatoes in this case) are tender.
• 3. Now, take the steak out of the soup, place on a cutting board and cut in to bite size pieces, return pieces to soup. Stir the meat into soup and you are ready to eat! That is IF you have the cornbread ready!
• 4. Notes: There are a lot of variations for this soup; Chicken and chicken bouillon instead of beef,or browned ground beef, instead of field peas use english peas, you can add carrots and celery, instead of home canned vegetables use canned or frozen from the grocery store. My mother would put macaroni in this soup if we didn't have potatoes on hand. Or if you prefer rice, add rice instead of potatoes or macaroni. If you have leftover vegetables in the refrigerator toss em in. This makes a large pot of soup, what I have left I put in freezer containers and freeze for later use.

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

Steps:

• In an 8 quart pot:
• add olive oil, salt, pepper, garlic, onions. Cook over medium heat until onions are slightly tender.
• Add beef (previously cut into bite size pieces) cook until almost done. Keep the broth from the meat (it will help to flavor the soup),
• add beef broth, tomato juice and all frozen vegetables along with diced tomatos at this time.
• Allow soup to simmer for 2-3 hours as this will allow time to reduce and for the soup to flavor the meat/vegetables.
• frozen diced potatoes can be added the last 30 minutes of cooking time.

Steps:

• 1. you will need a Large soup - pot, pour in all the liquids, add your spices, add your vegetables, and your meat . Bring to a boil over Medium High Heat, Then lower Heat to a simmer and cover pan. simmer for 2 1/2 or 3 hours .
• 2. Make the Mac & Cheese the last 30 minutes of cooking time, Put 2 or 3 Tabsps. of Pasta or Mac & cheese in each bowl before serving and ladle the soup over the Pasta, ( I do my pasta this way so it won't get soggy ) and so if needed I can freeze part of the soup for another time. So good on a cold day. Hope everyone enjoys !!

Steps:

• Brown beef; break meat into small pieces while cooking. Drain.
• Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.