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
VEGETABLE BEEF WITH RICE SOUP
A quick and easy way to a delicious soup using canned broth. This is really good! Recipe origin unknown.
Provided by Marie
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef in oil.
- Stir frequently to break up large pieces.
- Drain off fat.
- Add rice, tomatoes, beef broth and water.
- Bring to a boil, then cover and lower to simmer for 10 minutes.
- Add mixed vegetables and cook 10 minutes longer.
- Add salt and pepper to taste.
Nutrition Facts : Calories 382.4, Fat 14.9, SaturatedFat 4, Cholesterol 40.6, Sodium 1859.5, Carbohydrate 42.6, Fiber 6.8, Sugar 3.8, Protein 22.3
HEARTY BEEF VEGETABLE AND RICE SOUP
I was making beef barley soup when I realized I didn't have any barley. I ended up substituting brown rice and potato for the barley. The end result was a delicious soup!
Provided by landlocked 2
Categories Brown Rice
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Add olive oil to large pot, brown beef.
- Add garlic and cook for another 1-2 minutes.
- Add broth, tomatoes, onion soup mix, water and spices to pot. Simmer for at least 1 hour.
- Add vegetables and rice to pot. Add more water if needed. Note the squash will break down so that you don't notice it in the soup, it just makes the broth creamier. It is a great way to get your kids to eat more veggies without them knowing!
- Simmer an additional 1/2 hour to 40 minutes - until rice is cooked.
- Enjoy!
ASIAN VEGETABLE-BEEF SOUP
My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.
Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.
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