Deluxe Vegetable Beef Soup Recipes

VEGETABLE BEEF SOUP (FALL APART BEEF!)

Steps:

• Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.
• Pat beef dry with paper towels, then sprinkle with salt and pepper.
• Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
• If pot looks dry, add a touch more oil.
• Add garlic and onion, cook for 2 minutes.
• Add carrot and celery, cook for 2 minutes or until onion is translucent.
• Stir in flour, then slowly pour in beef broth while constantly stirring.
• Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
• Cover, adjust heat to medium low so it's bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
• Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
• The soup is ready when the potatoes are cooked and beef is very tender (see video).
• Adjust salt and pepper to taste (I like lots of pepper in this!).
• Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!

HEARTY OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Gather the ingredients.
• In a large stockpot or Dutch oven , combine the beef shanks, beef stock, onion, pepper, bay leaf, and salt. Cover the pot and bring it to a boil over medium-high heat. Reduce the heat to low, and skim off and discard any foam. Simmer, partially covered, stirring occasionally, for 3 hours, or until the meat is mostly tender.
• Remove the beef shanks from the soup. Skim excess fat from the surface of the soup with a ladle or spoon. Remove the meat from the bones, cut it into small pieces, and add it back to the broth. Add the tomatoes, cabbage, green beans, potatoes, carrots, celery, Worcestershire sauce, and sugar, if using. Continue to simmer for about 45 minutes longer, or until the vegetables and meat are tender. Taste and adjust the seasonings.
• Remove the bay leaf and ladle the soup into bowls. Serve hot and enjoy.

VEGETABLE BEEF SOUP

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.

HOMEMADE VEGETABLE BEEF SOUP

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.

OLD-FASHIONED VEGETABLE BEEF SOUP

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.

DELUXE VEGETABLE BEEF SOUP

Steps:

• 1. Prep ingredients and measure everything first.
• 2. Sear the chuck roast in bacon grease in a large dutch oven.
• 3. Pour off the grease after searing, leaving the roast in the dutch oven.
• 4. Add the beef broth, chicken base, tomatoes, onions, garlic, wine and all the spices.
• 5. Turn your heat medium-low and let everything simmer for at least 3 hours or longer, depending how tender the roast is.
• 6. When the roast starts getting tender, you can take a slotted spoon and take out pieces of meat and pick off the fat pieces that's still attached to the roast and put the meat back into the pot. (I've used leaner cuts of beef roasts, but it's the marbling in a chuck roast that makes this soup wonderful)
• 7. Add the rest of the chopped and frozen vegetables and the 8 cups of water. Turning up the heat to start another good simmer.
• 8. During the cooking phase of the vegetables, start taste testing for desired seasonings. I usually add additional salt, pepper, and garlic, a little at a time at this point, if needed.
• 9. This soup gets better overnight. After refrigeration the next day, the fat rises to the top. Take a spoon and skim the grease and discard.
• 10. Note: This is a thick, hearty, soup, so it needs a lot of seasonings. After everything is in the pot, then begin to add additional seasoning and spice, a little at a time to your liking. Enjoy!

VEGETABLE BEEF SOUP DELUXE

Steps:

• Cut beef into cubes, add water.
• Peel onions, slice and add to water.
• Boil until done.
• Drain water, add tomatoes, can of juice, all the veggies and meat cubes.
• Simmer until done.
• Season to taste.