Wild Willies Vegetable Beef Soup Recipes

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.

Steps:

• Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

Steps:

• On med.
• heat, heat olive oil in a large soup pot.
• When the oil is hot, add beef and onions.
• Stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while).
• When the onion is soft and the meat browned add 1 pkg.
• onion soup mix, stir and cook 1 min.
• ,add 1 cup of water.
• Bring to a boil, then add celery, carrots, turnip,potatoes.
• Cook 10 min.
• Add tomatoes (do not drain), 1 pkg.
• onion soup mix, savory, pepper, 5 cups water.
• Bring to a boil, cut heat back to low and cook slowly (covered) stiring occasionally for 1 Hr.
• or until the vegetables are cooked to your desired tenderness.

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.

Steps:

• Heat oil in large pot over medium-high heat. Add shank bone and meat cubes to pot. Sprinkle with salt and pepper. Sauté until meat is brown and juices are reduced to glaze, turning shank bone occasionally, about 15 minutes. Add 1 1/2 tablespoons thyme and bay leaves to pot; stir 1 minute. Add onions and celery; stir 3 minutes. Add beef broth, tomatoes with juice, carrot, parsnip, and mushrooms. Bring soup to boil. Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour 10 minutes. Discard shank bone and bay leaves. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle soup with remaining 1/2 tablespoon thyme and serve.