Deluxe Vegetable Beef Soup Recipes

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:

• Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

Steps:

• 1. Prep ingredients and measure everything first.
• 2. Sear the chuck roast in bacon grease in a large dutch oven.
• 3. Pour off the grease after searing, leaving the roast in the dutch oven.
• 4. Add the beef broth, chicken base, tomatoes, onions, garlic, wine and all the spices.
• 5. Turn your heat medium-low and let everything simmer for at least 3 hours or longer, depending how tender the roast is.
• 6. When the roast starts getting tender, you can take a slotted spoon and take out pieces of meat and pick off the fat pieces that's still attached to the roast and put the meat back into the pot. (I've used leaner cuts of beef roasts, but it's the marbling in a chuck roast that makes this soup wonderful)
• 7. Add the rest of the chopped and frozen vegetables and the 8 cups of water. Turning up the heat to start another good simmer.
• 8. During the cooking phase of the vegetables, start taste testing for desired seasonings. I usually add additional salt, pepper, and garlic, a little at a time at this point, if needed.
• 9. This soup gets better overnight. After refrigeration the next day, the fat rises to the top. Take a spoon and skim the grease and discard.
• 10. Note: This is a thick, hearty, soup, so it needs a lot of seasonings. After everything is in the pot, then begin to add additional seasoning and spice, a little at a time to your liking. Enjoy!

Steps:

• In a large pot over medium heat, cook beef until brown; drain.
• In a large pot over medium heat, combine cooked beef, water, tomatoes, onion, potatoes, mixed vegetables, bouillon and pepper. Bring to a boil, then reduce heat and simmer 45 minutes.

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.