Cindys Moms Beef Vegetable Soup Recipes

Steps:

• In a large dutch oven pan take your meat bones, stew meat and the salt and pepper, cover with water, simmer covered for 4 hours.
• Remove bones, cut up meat and take off any fat on top.
• Add the rest of the ingredients, cover and simmer for another 2 hours.
• Add noodles the last 20 minutes.
• Serve, you can freeze any leftovers.

Steps:

• Bring beef and onion to a boil in a large Dutch oven. Turn down to medium low and cook for three hours, checking to add water if needed (enough to cover the meat).
• Take out beef and allow to cool. Bring the stock up to a boil again, and add bouillon to taste. Add veggies and tomatoes/tomato soup. Return beef to soup and add cabbage. Once at a steady boil, turn down to low and cook an additional 3 hours.
• 30 minutes before serving, add pasta.

Steps:

• Combine the beef, carrots, and Italian herb seasoning in a 12-inch nonstick skillet over medium-high heat. Cook, stirring to break up the beef, until is is just cooked through, about 6 minutes.
• Put the cooked beef mixture in a 3-quart or larger slow cooker. Stir in the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1/4 teaspoon garlic salt, pepper, and pasta. Stir in the frozen vegetable medley and green beans. (The liquid may not cover all the vegetables at this point.).
• Cover the cooker, and turn on the high setting for at least 30 and preferably 45 minutes. Turn to the low setting and cook for at least 5 hours and up to 10 hours. Thin the soup with a little hot water before serving, if desired. Taste and add more garlic salt, if desired.
• Discard the bay leaves as the soup is served.

Steps:

• Add water, tomato juice, onion, and seasonings to large pot.
• Cover pot with lid and simmer for 1.5 hours.
• Add other vegetables and simmer for another hour.
• Remove bay leaves before serving.
• Salt and pepper to taste.

Steps:

• Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
• In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
• Cover the cooker, and cook on High for 8 hours.

Steps:

• In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.

Steps:

• In a large stock pot, saute onion, celery, carrot and garlic in coconut oil over medium heat until soft.
• Add vegetable stock, cabbage and salt and pepper, bring to a boil, then reduce heat and simmer about 15 minutes.
• Add any other vegetables you wish at this point, like broccoli, cauliflower, mushrooms (or turnips, potatoes, etc). Then add the pumpkin puree, bay leaves and thyme. Simmer around 20 minutes.
• Then add the beans (or lentils, rice or quinoa if you prefer) and the can of coconut milk and simmer another 15 minutes or until vegetables are tender. Season with more salt and pepper to taste.
• Top with hot sauce and crumbled tortilla chips if you like!