V Eight 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:

• 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.

Steps:

• In a medium stock pot, cook beef, onion and garlic over medium heat until onion is tender and beef is slightly pink in the center.
• Drain excess fat and return to pot.
• Combine the rest of the ingredients and bring to a boil.
• Reduce heat and simmer for 15-20 minutes or until vegetables reach desired tenderness. (In case your mixed vegetables contain carrots or other roots).

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:

• Chop& Dice veggies, add all ingredients to a stock pot.
• Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot.
• Bring to a boil, turn down to simmer and cook about 2 hrs.
• until veggies are soft.
• I divide into 1 1/2 cup servings and freeze in bags.

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.

Steps:

• Season the beef with the thyme, marjoram, salt, and pepper.
• Place flour in a covered bowl or a large sealable plastic bag.
• Add the beef, a small batch at a time, and shake to coat pieces.
• Shake off excess flour.
• Repeat until all the meat is coated.
• In a large non-stick skillet, heat the oil or fat over medium-high heat.
• Add the meat in batches and brown the meat on all sides.
• Do not crowd the pan or scorch the meat.
• Remove each batch with a slotted spoon and set aside.
• Repeat until all the meat is browned.
• Reserve 2 Tbsp of fat from the pan (if there is not enough, add enough to make 2 Tbsp).
• In a Dutch oven or a large stockpot, heat the oil or fat over medium heat.
• Add the onions and garlic, stirring occasionally, until the onions are softened, about 5 minutes.
• Return the meat to the pan and stir to coat and combine.
• Stir in vegetable juice, bouillon, hot pepper sauce, bay leaves, thyme, marjoram, and water.
• Bring to boiling; reduce heat.
• Cover; simmer for 1 1/4 hours, stirring every 10 minutes or so (making sure no residue thickens on the bottom of the pan).
• Stir in celery, potatoes, and carrot.
• Cover; simmer 30 minutes or until vegetables are tender, stirring every 10 minutes or so.
• Skim off fat.
• Serve over fresh-cooked egg noodles or white rice.