MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP
My Mom's Old-Fashioned Vegetable Beef Soup is one of my all-time favorite soup recipes. It's super simple homemade soup recipe and makes enough to freeze!
Categories Dinner
Time 11h
Number Of Ingredients 11
Steps:
- Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
- In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
- Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
- Bring to a boil, lower the heat, cover and simmer for about an hour.
- Add water as desired while it cooks.
Nutrition Facts : Calories 240 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 4 grams fat, Fiber 5 grams fiber, Protein 11 grams protein, ServingSize 2 cups, Sodium 1205 milligrams sodium, Sugar 12 grams sugar
GRANDMA'S VEGETABLE SOUP
This recipe is so easy and so good. My grandma used to make it for us.
Provided by BRANDY3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g
GRANDMA'S BEEF VEGETABLE SOUP
This is one of my grandmother's recipes. Grandma use to put whatever she had in her kitchen into this soup. A big pot of homemade soup was always the favorite dish in my grandmas house. Back then with 9 kids it was always soups and stews.
Provided by litldarlin
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cover one blade roast and suet with water.
- Cook until tender.
- Add a few slices of onion and celery for flavor.
- Remove the meat.
- Add all your vegetables in chunks:.
- Cook vegetables until tender.
- Add one large can of whole tomatoes or diced tomatoes.
- Then add the meat back into the soup.
- Cook 8 -10 minutes longer then serve and enjoy.
- Note: If you want the soup to be thicker, you can use 1 can of Tomato Paste.
MOM'S BEEF VEGETABLE SOUP
I feel extra healthy when I make Mom's vegetable soup! It has low-fat cooked beef and loads of delicious vegetables--all in a delicious broth! Because I cook the beef the day before I make the soup, it is a two-day cooking process, but I usually cook enough beef to make the soup and have enough for 1 or 2 extra meals. Most...
Provided by Ruth Ann Vokac
Categories Vegetable Soup
Time 16h
Number Of Ingredients 19
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.
MOM'S VEGETABLE SOUP WITH CHICKEN OR BEEF(GERMAN GEMUSE SUPPE)
Nothing can beat a bowl of steaming hot soup to warm the soul! This hearty chicken (or beef) vegetable soup is especially welcome and satisfying on a cold winter's day, or if you're feeling a bit under the weather. Serve with a crusty French bread or rolls and fresh butter; would also be great topped with matzo/matzoh balls, freshly chopped dill, and fresh lemon slices. From my mother, who has been making this soup since time immemorial. Enjoy!
Provided by BecR2400
Categories Vegetable
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To an 8 quart stock pot, add beef bone or chicken, water, bay leaf, onion chunks, and sprigs of parsley. Bring to a boil; cover, then simmer about 1 to 1 1/2 hours until beef or chicken is almost done.
- Remove meat bone or chicken to a plate and let cool enough to handle. Strip meat from the bones into chunks (discard bones), and set aside.
- Meanwhile add sliced carrots, leek, chopped celery with leaves, chicken bouillon cubes and pepper (do not add salt). Bring to a boil; cover and simmer 5 to 10 minutes.
- Add the potatoes and the chunks of meat from the cooled soupbone or the chicken; cover and simmer about 35 minutes longer.
- Add cauliflower rosettes, cover, and simmer for 10 minutes. Add chopped fresh parsley and remove from heat.
- Serve steaming hot with a crusty French bread or rolls and butter.
- Makes good leftovers (soup is great on day 1, but tastes even better on days 2-3), and freezes/reheats well.
- VARIATIONS: May add about 6 oz. frozen peas at same time as cauliflower (increase cooking time by about 5 minutes to compensate for the cold peas). I also sometimes add a cup or two of fresh sliced zucchini and/or green beans a few minutes after adding the cauliflower. Also good with sliced hot dogs or kielbasa sausage added during the last 5 minutes or so of cooking time (enough time to heat through).
Nutrition Facts : Calories 109.1, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 187.5, Carbohydrate 24, Fiber 4.8, Sugar 4.8, Protein 3.9
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