Judys Vegetable Beef Soup Recipes

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
• Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.

Steps:

• Saute the onion and garlic in the olive oil.
• Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
• Bring to a quick boil, and then cover the soup and reduce the heat to let it simmer for a good 20 minutes to let the rice fully cook.
• for the beans, kidney beans works very nicely, but whatever your preference is will work.
• it goes really well with some crusty bread or buttered cornbread.

Steps:

• 1. Cut meat into bite size pieces. Pour oil into large pot. Heat over medium high heat. Add meat and onions. Cook meat until browned on all sides.
• 2. Add tomatoes, celery and seasonings. Cover with 3" of water. Bring to a boil, cover amd simmer on low heat for a minimum of 1-2 hours.
• 3. Add diced potatoes, carrots and bag of mixed vegetables. Cook until tender.

Steps:

• Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
• Cook on LOW for at least 6 hours. Add water if necessary.

Steps:

• Cut meat into small, bite-size (1/2") pieces.
• In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
• Set aside on a plate.
• Chop celery, onion, potatoes, and carrots into bite-size pieces.
• Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
• Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
• Bring to a boil.
• Reduce heat and simmer uncovered until beef is almost tender, about an hour.
• Add peas and hot sauce to soup.
• Cover and simmer until beef is tender, about 30 minutes longer.
• Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

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.