Bams Beefy Cabbage Vegetable Soup Recipes

VEGETABLE BEEF SOUP WITH CABBAGE

Vegetable Beef Soup with Cabbage image

This vegetable beef soup with cabbage is a healthy comfort meal and makes for a great way to incorporate more vegetables into your baby or kid's diet.

Provided by Min | MJ and Hungryman

Time 52m

Number Of Ingredients 11

Ingredients

1 lb. lean ground beef
2 teaspoons olive oil, divided
1 medium onion, diced
2 garlic cloves, minced (or 2 teaspoon garlic powder)
1 large carrot, diced
1 medium potato, cut into bite-sized pieces
1/2 medium green cabbage (about 3 cups), roughtly chopped
2 teaspoons dried oregano
1 teaspoon black pepper
1 (15 ounce) diced tomatoes
4 cups (32 oz) low-sodium beef broth

Steps:

Heat 1 teaspoon oil in a large pot over medium-high heat. Add ground beef and cook, breaking up the meat, until browned, about 4-5 minutes. Drain the excess fat. Remove from the pot.
Add oil to the same pot and cook onion for 3-5 minutes, until translucent. Add the garlic and cook for 30 seconds or so. Add carrots, potatoes, cabbage, oregano, pepper, and cook, stirring frequently, for 5-7 minutes.
Add the beef back in along with broth and tomatoes. Bring the pot to a boil. Cover, reduce heat to medium-low and simmer for 25-30 minutes, until cabbage and potatoes are softened.
Set aside a portion for baby and season with salt and pepper to taste for the rest of the family.

Nutrition Facts : Calories 194 kcal, Carbohydrate 15 g, Protein 22 g, Fat 5 g, Sodium 246 mg, Fiber 4 g, ServingSize 1 serving

HOMEMADE VEGETABLE BEEF SOUP

Homemade Vegetable Beef Soup image

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

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

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

CABBAGE AND BEEF SOUP

Cabbage and Beef Soup image

When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. -Ethel Ledbetter, Canton, North Carolina

Provided by Taste of Home

Categories Dinner Lunch

Time 1h20m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

Ingredients

1 pound lean ground beef (90% lean)
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1/2 medium head cabbage, chopped
1 can (28 ounces) diced tomatoes, undrained
3-1/2 cups water
4 teaspoons beef bouillon granules
Minced fresh parsley

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

BEEFY VEGETABLE SOUP

Beefy Vegetable Soup image

This recipe is from Light and Tasty Magazine. It's a chunky soup loaded with tender beef stew meat, carrots, potatoes and green beans.

Provided by Juenessa

Categories Meat

Time 2h10m

Yield 3 1/4 quarts

Number Of Ingredients 17

Ingredients

1 1/2 lbs lean stewing beef
1 tablespoon canola oil
2 (14 1/2 ounce) cans reduced-sodium beef broth
1 1/2 cups water
2 tablespoons reduced sodium soy sauce
3 medium potatoes, cubed (about 1 pound)
3 medium carrots, cubed
3 celery ribs, chopped
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 tablespoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups fresh corn or 2 cups frozen corn
1 3/4 cups frozen cut green beans

Steps:

In a large kettle or Dutch oven, brown beef over medium heat in oil.
Add the broth, water and soy sauce.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour.
Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings.
Bring to a boil.
Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
Add corn and beans.
Bring to a boil.
Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.

BEEFY VEGETABLE SOUP

Beefy Vegetable Soup image

This beefy vegetable soup is perfect if you are feeding a crowd, but can easily be scaled down.

Provided by Linda Yutzy

Categories Beef Soup

Time 2h20m

Yield 120

Number Of Ingredients 15

Ingredients

12 cups diced peeled potatoes
12 cups frozen sliced carrots
12 cups frozen peas
12 cups frozen lima beans
9 cups frozen cut green beans
9 cups diced celery
1 (16 ounce) package small shell pasta
water to cover
4 quarts tomato sauce
2 (32 ounce) cans chicken broth
10 pounds ground beef
4 cups diced onions
3 tablespoons salt
2 tablespoons dried basil
1 ½ teaspoons pepper

Steps:

In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

Nutrition Facts : Calories 137 calories, Carbohydrate 16.3 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 0.8 g, Sodium 482.1 mg, Sugar 3.6 g

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