Moms Beef Vegetable Soup Recipes

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:

• 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:

• 1. COOKING THE ROAST BEEF: Heat oven to 350 degrees.
• 2. Rub salt on the round beef roast. Put it in a Dutch oven. Add the dry onion soup mix and water.
• 3. Bake in oven for 1 hour. Turn the oven temperature to 300 degrees. Check water level periodically; it is important to maintain the original water level throughout the time the roast is in the oven--add water as needed.
• 4. Cook 2 more hours or until you can easily strip a piece of the beef with the grain of the beef.
• 5. Remove from the oven and let the roast cool in the pan until you can easily touch it. Refrigerate. Let any fat on the broth solidify.
• 6. Remove pan from the refrigerator, remove any congealed fat from the broth, and slice the meat against the grain into thin slices, discarding any fat on the roast. Reserve the broth for the soup.
• 7. Alternately, use this recipe for cooking the beef. https://www.justapinch.com/recipes/main-course/beef/italian-beef-12.html?r=1. I have been using Italian Beef for my vegetable soup, and I like the results.
• 8. Using the sliced meat, cut 2 cups into small pieces and set aside for the vegetable soup. Use the rest for another purpose: hot beef sandwiches, barbecue, hash, etc.
• 9. COOKING THE VEGETABLE SOUP: When you are ready to cook the soup, heat a soup pot or Dutch oven. Add oil and chopped onion. Sauté for 2-3 minutes. Add diced carrots. Sauté for 2-3 more minutes.
• 10. In a small pan, cook the diced celery in water until the celery is tender. (I like to cook the celery separately so that it or the other vegetables are not overcooked.) When the celery is tender, reserve it and its cooking water.
• 11. To the pot with cooked onions and carrots, add the reserved beef broth from the roast, dried parsley, and diced potatoes. Cover and cook for about 6-7 minutes until all the vegetables are tender.
• 12. Immediately, add the frozen corn and peas, stopping the cooking of the potatoes and carrots. Add the cooked celery and its water and the reserved diced beef roast to the soup pot.
• 13. Pour the can of stewed tomatoes into a blender and blend. Add the blended stewed tomatoes and the petite diced tomatoes to the soup pot.
• 14. Heat until all the ingredients are hot and the flavors blend, about 5-10 minutes. Taste and add salt if needed.
• 15. We like our vegetable soup served with shredded cheddar and oyster crackers.
• 16. Note: If you like more broth for your soup than cooking the beef yields, cook a package of onion soup mix in a good quality beef broth, and use as much as you like.

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:

• 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:

• Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.