Beef And Vegetable Soup Americas Test Kitchen Recipes

HOME-STYLE VEGETABLE BEEF SOUP

This hearty soup is great on a cold winter day. Serve with homemade cornbread, biscuits, or crackers.

Provided by STKA

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 11

Home-Style Vegetable Beef Soup image

Steps:

In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 39.2 g, Cholesterol 27.5 mg, Fat 6.9 g, Fiber 5.6 g, Protein 13.3 g, SaturatedFat 2.6 g, Sodium 756.3 mg, Sugar 8.9 g

Ingredients

1 pound ground beef
1 onion, diced
6 red potatoes, finely diced
5 carrots, thinly sliced
½ cup water
1 (15 ounce) can whole kernel corn, drained
2 cups frozen green beans
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper

EASY VEGETABLE BEEF SOUP WITH GROUND BEEF

Simple! Brown the meat, and throw it all together into one pot. Serve soup with a cake of corn bread or grilled cheese sandwiches on a cold winter night. You will feel warm all over.

Provided by PTRULL

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 3h20m

Yield 16

Number Of Ingredients 6

Easy Vegetable Beef Soup with Ground Beef image

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.

Nutrition Facts : Calories 213 calories, Carbohydrate 11.7 g, Cholesterol 42.6 mg, Fat 12 g, Fiber 5 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 536.6 mg, Sugar 3.1 g

Ingredients

2 pounds lean ground beef
4 (15 ounce) cans mixed vegetables
4 (16 ounce) cans diced tomatoes
1 onion, chopped
ground black pepper to taste
salt to taste

CHUNKY BEEF AND VEGETABLE SOUP

Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories Dinner Lunch

Time 3h10m

Yield 8 servings (3 quarts).

Number Of Ingredients 17

Chunky Beef and Vegetable Soup image

Steps:

Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon salt-free seasoning blend, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil, divided
4 large carrots, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 cup Burgundy wine or additional reduced-sodium beef broth
4 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bay leaf
4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes