BARB'S HEARTY BEEF AND VEGETABLE SOUP
I have been making this hearty soup for as long as I have been cooking. My mom and my grandmother always made soup like this,it does take time but worth it. My family loves this soup & looks forward to coming to dinner when I say, I'm making soup. It is loaded with vegetables. A great to use left over vegetables.
Provided by Barb G.
Categories One Dish Meal
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
- Add celery, carrots, potatoes, and cook until just tender.
- Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
- Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
- Add pasta and cook until pasta is tender, taste & adjust spices.
- Serve with your farorite cornbread or crusty bread, enjoy.
Nutrition Facts : Calories 395.9, Fat 22.4, SaturatedFat 9, Cholesterol 76, Sodium 99.2, Carbohydrate 24.2, Fiber 4.7, Sugar 6.6, Protein 25
HEARTY BEEF SOUP
This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 32 servings (8 quarts).
Number Of Ingredients 15
Steps:
- In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.
Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 428mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
HEARTY VEGETABLE BEEF SOUP
This soup is packed with flavor. Thanks to convenience products, it's perfect for a weeknight supper, but it would also make a tasty lunch some snowy Saturday. -Joanne Meehan, Shippensburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 238 calories, Fat 5g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 705mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
HEARTY VEGETABLE BEEF SOUP
Enjoy our Heart Vegetable Beef Soup. With big chunks of beef and winter vegetables, this is exactly the kind of soup people want in the winter months!
Provided by My Food and Family
Categories Home
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place meat in stockpot. Add broth; bring to boil on medium-high heat. Cover; simmer on low heat 1 hour, skimming surface occasionally.
- Cook carrots, onions, jalapeño peppers and crushed red pepper in dressing in large skillet on medium heat 10 min., stirring occasionally. Add to ingredients in stockpot; stir. Add all remaining ingredients except mint; stir. Simmer on medium-low heat 20 min. or just until potatoes are tender. (Do not overcook.)
- Spoon 1 piece of meat in each of 8 bowls. Ladle broth and vegetables over meat. Sprinkle with mint.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g
HEARTY BEEF AND VEGETABLE SOUP
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.
Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.
HEARTY BEEF VEGGIE SOUP
Here's a slow-cooked meal-in-one just perfect for chilly winter nights. It's nice to come home to a hearty soup that's ready to eat. It goes well with a fruit salad and bread. -Colleen Jubl, Dayton, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 162 calories, Fat 4g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 380mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
HEARTY GROUND BEEF VEGETABLE SOUP
------This is real comfort food with lots of flavor to warm you on a cold winter day. Enjoy it with some crusty bread and/or a salad. The ingredient list is long, but the preparation is easy!------
Provided by Trisha W
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Saute the onion, celery and ground beef in 1 T of Olive Oil until the beef is brown and the onion transparent. Pour off grease.
- Add the rest of the ingredients, (use less salt if the broth is not low sodium,) cover and bring to a boil.
- Reduce the heat and simmer for 1-2 hours.
HEARTY VEGETABLE SOUP
This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.
Provided by Sadie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 7
Number Of Ingredients 17
Steps:
- In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
- Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 73.5 g, Fat 2 g, Fiber 10.1 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 1085.9 mg, Sugar 10.7 g
GROUND BEEF VEGETABLE SOUP
This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese.
Provided by Sue's recipes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 598.3 calories, Carbohydrate 70.6 g, Cholesterol 94.6 mg, Fat 20 g, Fiber 13.9 g, Protein 37.4 g, SaturatedFat 7.5 g, Sodium 1152.9 mg, Sugar 18.5 g
HEARTY BEEF AND VEGETABLE SOUP
This is a quick and easy hearty soup. Use your favorite mix of vegetables, I like the mix of carrot, corn, peas and beans from the freezer.
Provided by KelBel
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 345.9, Fat 14.5, SaturatedFat 5.1, Cholesterol 51.4, Sodium 991.6, Carbohydrate 31.2, Fiber 9.2, Sugar 7.8, Protein 24.6
HEARTY BEEF AND VEGETABLE SOUP
This is a very hearty beef and vegetable soup recipe. It is designed to be cooked in a 4 1/2 gallon counter top roaster. It freezes well so making a big batch lasts most of the cold season. Guaranteed to warm your bones on a cold winter evening!
Provided by Smoky Okie
Categories Clear Soup
Time 4h30m
Yield 4 1/2 gallons, 45 serving(s)
Number Of Ingredients 16
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.
HEARTY BEEF AND VEGETABLE SOUP
Categories Soup/Stew Beef Vegetable Stew Low/No Sugar Barley Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 16
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.
AWESOME BEEF VEGETABLE SOUP
This is awesome for a cold winter day. Filled with vegetables. Perfect with rustic bread. Easy to make and great as leftovers!
Provided by Michele McCormick
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 44.2 g, Cholesterol 56 mg, Fat 12.2 g, Fiber 7.2 g, Protein 21.2 g, SaturatedFat 5 g, Sodium 433.6 mg, Sugar 7.7 g
HEARTY BEEF VEGETABLE SOUP
My stew-like soup is loaded with nutritious ingredients, yet it's so easy to prepare. I make homemade bread or breadsticks to serve with it. -Sherman Snowball, Salt Lake City, Utah
Provided by Taste of Home
Categories Lunch
Time 2h20m
Yield 8 servings (about 2-1/2 quarts).
Number Of Ingredients 21
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.
Nutrition Facts : Calories 276 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 638mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
HEARTY BEEF VEGETABLE SOUP WITH NOODLES
Make and share this Hearty Beef Vegetable Soup with Noodles recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot.
- Add the seasoning and olive oil, heat on high for 30 minutes.
- Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan.
- Turn the heat to medium, heat for 10 minutes.
- Add the egg noodles, turn the heat to low and heat another 20 minutes.
- Taste and adjust seasoning.
- Serve with grated Parmesan cheese.
Nutrition Facts : Calories 739.6, Fat 59.2, SaturatedFat 23.3, Cholesterol 98.8, Sodium 836.4, Carbohydrate 41.4, Fiber 4.4, Sugar 2.3, Protein 13.3
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