Beef Vegetable Soup Simple Hearty And Yummy Recipes

Steps:

• Season the beef as desired.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
• Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
• Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.

Steps:

• In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

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.

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:

• Shred beef with two forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil. , Stir in pasta. Reduce heat; simmer, uncovered, for 15 minutes or until flavors are blended and pasta is tender.

Steps:

• Using a food processor and the steel knife mince parsley and set aside.
• With the food processor running drop garlic through the feed tube and mince. Add onions and chop using on/off turns. Transfer onion/garlic mixture to a large soup pot.
• Place meat in the food processor work bowl and chop using 6-8 on/off turns, then continue grinding until desired fineness is achieved. Add meat to pot and cook over medium heat for 6-8 minutes or until browned.
• Clean out work bowl of food processor and then chop tomatoes using 4 on/off turns. Add to meat mixture in pot.
• Slice potato, carrots and celery using slicing disc. Add vegetables to pot along with tomato juice, broth, barley, salt, herbs and pepper. Cook over medium heat about 1 hour.
• Discard bay leaf and stir in reserved parsley.

Steps:

• In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in V8 juice, coleslaw mix, tomatoes, Worcestershire sauce, basil and pepper. Cover and cook on low for 3-4 hours or until heated through. Add corn and green beans during the last 30 minutes of cooking.

Steps:

• In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
• Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
• Heat on high covered until boiling, remove cover and reduce heat to 250°.
• Simmer for 2 hours or until beef is tender.
• Add frozen vegetables and remainder of barley and simmer for another hour.

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil. Stir in the tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.

Steps:

• Melt the butter in a large skillet over medium heat, and stir in the onion, garlic, and horseradish. Cook and stir until the onion is translucent, about 5 minutes, then mix in the ground beef. Cook and stir the ground beef until evenly browned, no longer pink, and crumbly. Drain excess fat, and transfer the cooked beef mixture into a large soup pot.
• Mix in the tomatoes, water, potatoes, mixed vegetables, carrots, corn, butter-flavored granules, dill seasoning, hot pepper sauce, and cinnamon, and stir to thoroughly combine. Bring the soup to a boil, then reduce heat to a simmer and cook until the vegetables are tender, about 1 hour. Stir occasionally. Before serving, season to taste with Parmesan cheese, salt, and black pepper.

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.

Steps:

• Heat oil in dutch oven. Add onion, garlic and ground beef. Brown for 10 minutes, drain fat if necessary.
• Add remaining ingredients and cook until the soup starts to boil. Turn down heat and simmer 10 minutes.
• Serve with parmesan cheese and crusty bread.

Steps:

• Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
• Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
• Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.

Steps:

• Put stew beef in a large dutch oven with enough water to cover it.
• Bring to a boil and add bouillon cubes.
• Simmer, covered, approx 1 1/2 hours or until meat is almost done.
• Check the beef occasionally to make sure you still have enough liquid in the dutch oven.
• Additional water (or beef broth if you prefer) may be added if needed.
• While the beef simmers, brown and drain ground beef.
• When stew beef is almost done, add all remaining ingredients.
• Simmer approx 30 minutes or until vegetables and pasta are done.
• If the soup seems to be too thick, additional water (or beef broth) may be added.

Steps:

• In a soup pot or large saucepan, cook the ground beef, onion, and garlic over medium heat, stirring often,for about 8 minutes.
• Add the dried herb seasoning and continue to cook for 1 minute.
• Place the tomatoes in a blender and break them into smaller chunks and then add to the pot.
• Add the water-mixed beef broth or beef cube and bring to a boil.
• Reduce the heat to medium and simmer, partially covered for 15 minutes so the flavors can blend.
• Add the vegetables and conchiglie.
• Simmer uncovered over medium heat until they are tender, maybe 10 minutes.
• Season the soup with salt and pepper and stir in the parsley.