Vegetable Beef Soup For 50 Recipes

HOMEMADE VEGETABLE BEEF SOUP

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Provided by renee

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 5h55m

Yield 10

Number Of Ingredients 10

Homemade Vegetable Beef Soup image

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.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g

Ingredients

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

VEGETABLE BEEF SOUP FOR 50

Make and share this Vegetable Beef Soup for 50 recipe from Food.com.

Provided by Shirl J 831

Categories Vegetable

Time 3h20m

Yield 50 serving(s)

Number Of Ingredients 19

Vegetable Beef Soup for 50 image

Steps:

Toss beef with flour, salt and pepper.
In a large Dutch oven, brown the meat in batches in oil, drain.
Transfer to a large stock pot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley.
Bring to a boil.
Reduce heat; cover and simmer 1 hour.
Add vegetables; bring to a boil.
Reduce heat; cover and simmer 1-1/2 to 2 hours or until vegetables and meat are tender.
Remove bay leaves.
Makes 50 servings.

Nutrition Facts : Calories 266.6, Fat 8.6, SaturatedFat 2.6, Cholesterol 73.3, Sodium 612.4, Carbohydrate 19.9, Fiber 3.8, Sugar 4.7, Protein 27.1

Ingredients

8 lbs boneless beef chuck, cut into 1/2-inch cubes
1 cup all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1/2 cup vegetable oil
4 garlic cloves, minced
2 whole bay leaves
2 teaspoons dried thyme
6 quarts water
60 ounces tomato sauce (4 15 oz. cans)
46 ounces tomato juice
12 beef bouillon cubes
2 cups pearl barley
2 lbs potatoes, peeled and cubed
1 1/2 lbs carrots, sliced
1 lb chopped cabbage
1 lb onion, chopped
16 ounces frozen green beans
16 ounces frozen peas

VEGETABLE BEEF SOUP

When we come in from playing in the snow, I serve this hearty vegetable beef soup. -Nancy Soderstrom, Roseville, Minnesota

Provided by Taste of Home

Categories Dinner Lunch

Time 2h40m

Yield 20 servings (6 quarts).

Number Of Ingredients 14

Vegetable Beef Soup image

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.

Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 235mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.

Ingredients

1 boneless beef chuck roast (2-1/2 to 3 pounds)
4 quarts water
1 cup medium pearl barley
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1 teaspoon salt
1 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped carrots
1 package (16 ounces) frozen mixed vegetables
1/4 cup minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon garlic salt

EASY VEGETABLE BEEF SOUP

This is the easiest vegetable beef soup recipe that I know of, and it tastes wonderful!

Provided by Marne

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 8

Easy Vegetable Beef Soup image

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.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 30.5 g, Cholesterol 34.4 mg, Fat 8.3 g, Fiber 4.6 g, Protein 14.6 g, SaturatedFat 3.2 g, Sodium 1014.1 mg, Sugar 3.2 g

Ingredients

1 pound ground beef
2 quarts water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
4 potatoes, peeled and cubed
1 (16 ounce) package frozen mixed vegetables
8 cubes beef bouillon, crumbled
½ teaspoon ground black pepper

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Vegetable Beef Soup For 50 Recipes

HOMEMADE VEGETABLE BEEF SOUP

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

VEGETABLE BEEF SOUP FOR 50

Make and share this Vegetable Beef Soup for 50 recipe from Food.com.

VEGETABLE BEEF SOUP

When we come in from playing in the snow, I serve this hearty vegetable beef soup. -Nancy Soderstrom, Roseville, Minnesota

EASY VEGETABLE BEEF SOUP

This is the easiest vegetable beef soup recipe that I know of, and it tastes wonderful!

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