Beef Tomato Soup Recipes

Steps:

• In a Dutch oven or soup kettle, brown the stew meat and soup bone in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 4-5 hours or until meat is tender. Skim fat. Remove meat from bone; cut into 1/2-in. cubes. Return to soup; heat through.

Steps:

• In a large Dutch oven or heavy-bottomed stock pot, cook and stir the beef, onion and green pepper in the 2 tbsp oil until meat is browned on all sides; drain the oil.
• Add in the next 10 ingredients.
• Bring to a boil.
• Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender.
• Stir in the crushed tomatoes and the tomato paste.
• Cover and simmer for another 25-30 mins longer, or until the meat is tender.
• Discard the bay leaves before serving.
• Garnish soup bowls with a couple of tablespoons of sour cream if desired.

Steps:

• Cook the ground beef in a pot with onion until no longer pink; drain fat.
• Add in garlic, basil, oregano and chili flakes; cook stirring over medium-high heat until lightly browned (about 8 minutes).
• Add in chili powder and stir for 1 minute.
• Stir in tomato soup, whole tomatoes with juice, water, and diced carrot; bring to a boil over medium-high heat breaking up the tomatoes slightly with a fork.
• Reduce heat to low, partially cover and simmer for about 30 minutes stirring occasionally.
• After 30 minutes of simmering add in the kidney beans, whole or cut green beans and seasoned salt; simmer for another 15-20 minutes seasoning with black pepper about halfway through cooking.
• Mix in the cooked pasta until heated through.
• Ladle into bowls and sprinkle freshly grated Parmesan cheese on top.

Steps:

• Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
• Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
• Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
• Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
• Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
• Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
• Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
• Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

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:

• Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
• Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
• Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onion is cooking, chop beef into chunks. Place in the bottom of a slow cooker with cooked onions, canned tomatoes with juice, condensed soup, oregano, bay leaf, and pepper.
• Cook on Low for 4 to 6 hours, stirring every hour to break up the beef.

Steps:

• Brown the meat in small batches.
• Add the beef broth, tomatoes, and 1 can of water.
• Add the spices.
• Bring to a boil, then let simmer. If you're in a hurry - 30 minutes. If you have time, 1 to 1 1/2 hours. It just tastes better the longer it cooks.
• Add salt and pepper to taste.
• Bring back to a boil and noodles (as many as you like in your soup.).
• *NOTE - you can use almost any tomato - crushed, petit diced, whole. Sometimes I add some tomato paste to thicken it a bit, sometimes some tomato sauce. It just depends on what you like.
• This also freezes well - the meat becomes VERY tender. I freeze it without the noodles, then cook them in it after it's thawed. I always have at least one container of this in the freezer.

Steps:

• Saute ground beef, onions and celery.
• Add salt, pepper and tomatoes, tomato soup, beef broth, macaroni and worcestershire sauce.
• Bring to a boil then simmer for 18 minutes.
• Divide into containers and freeze if so desired.

Steps:

• Prepare soup with water as directed on can, using 3-quart saucepan. Stir in beef and frozen peas; heat to boiling. Stir in rice; remove from heat.
• Cover and let stand about 5 minutes or until rice is tender; stir. Sprinkle each serving with croutons.

Steps:

• Combine first five ingredients in in a soup pot and simmer for 30 minutes.
• Add cooked macaroni just prior to serving.
• Top with parmesan cheese, if desired.

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker., Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours., Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.