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
APPALACHIAN VEGETABLE-BEEF SOUP
I make this great soup once in awhile when I "realize" that I have the ingredients (some of which are "leftovers") on hand. It's hearty, healthy, and won't leave you hungry an hour later, which is a common complaint with vegetable soups. This recipe screams out for substitutions, depending upon what you have in your vegetable bin. In additon to the ingredients I have listed, consider also green beans (fresh, canned, or cooked), Brussels sprouts, asparagus, lima beans (frozen or canned), or lentils. If you have no leftover grilled steak, use crumbled leftover hamburgers (or, raw hamburger). The soup is not too tomatoey like some veggie soups. I think that you'll love this soup! pat, the old bone man. *.*
Provided by Bone Man
Categories One Dish Meal
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Trim up your leftover steak, hamburger, beef roast or other lean beef and chop it into bite-sized pieces.
- In a large cooking pot, over medium-high heat, pour in the chicken broth and add all other ingredients, except for the canned potatoes.
- NOTE: I make my chicken broth while making up boiled chicken for my chicken pot pies, Recipe #139633. To the 1 gallon of water, (or canned chicken stock), I add 3-4 chicken bouillon cubes, 2 chopped celery ribs, 1 chopped onion and, 5-6 chopped carrots. I strain the stock and either refrigerate it or freeze it until I need it. You can de-fat the stock after it is cold.
- Heat the soup at a low boil (reduce to LOW heat after it comes to a boil), covered, for 1 hour. Drain the potatoes, cut into chunks, and add them into the soup. Continue at a low boil, covered, for 30 more minutes and serve with oyster crackers.
- If you make your own chicken broth per the above instructions, you probably won't need more salt because the bouillon has a lot of salt in it (unless you use Herb-ox granulated). Don't be afraid to add the bouillon to canned chicken stock -- it just makes it heartier!
Nutrition Facts : Calories 501.6, Fat 31.4, SaturatedFat 12.3, Cholesterol 47, Sodium 757.6, Carbohydrate 40.4, Fiber 6.5, Sugar 13.4, Protein 16.7
LEFTOVER BEEF VEGETABLE SOUP
Whenever I cook a roast, I use whatever beef is left over to make this soup. Any leftover vegetables may be used as well. It's a family favorite!
Provided by SHORECOOK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Combine potatoes, celery, and onion in a pot. Mix water with beef base and pour on top of the vegetables. Bring to a boil over medium-high heat. Add beef, frozen peas, and carrots. Reduce heat to a simmer. Season with parsley, oregano, and basil.
- Cover and simmer until vegetables are tender, about 40 minutes.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 22.8 g, Cholesterol 37.5 mg, Fat 10.2 g, Fiber 4.8 g, Protein 16 g, SaturatedFat 3.6 g, Sodium 1128.8 mg, Sugar 1.5 g
SAVORY VEGETABLE BEEF SOUP
I developed this recipe as a way to use my homegrown vegetables. My teaching responsibilities keep me busy, but I love cooking for my husband and daughter most of all. -Leslie Luthe, Parkersburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender. Add the remaining ingredients. , Cover and simmer 30 minutes longer or until heated through, stirring occasionally. Discard bay leaves.
Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 350mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 5g fiber), Protein 15g protein.
OLD-FASHIONED VEGETABLE BEEF SOUP
Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.
Provided by Marla Swoffer
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into small, bite-size (1/2") pieces.
- In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
- Set aside on a plate.
- Chop celery, onion, potatoes, and carrots into bite-size pieces.
- Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
- Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
- Bring to a boil.
- Reduce heat and simmer uncovered until beef is almost tender, about an hour.
- Add peas and hot sauce to soup.
- Cover and simmer until beef is tender, about 30 minutes longer.
- Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.
Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9
GROUND BEEF VEGETABLE SOUP
This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese.
Provided by Sue's recipes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
- Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
- Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.
Nutrition Facts : Calories 598.3 calories, Carbohydrate 70.6 g, Cholesterol 94.6 mg, Fat 20 g, Fiber 13.9 g, Protein 37.4 g, SaturatedFat 7.5 g, Sodium 1152.9 mg, Sugar 18.5 g
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