FARM COUNTRY VEGETABLE BEEF SOUP
Make and share this Farm Country Vegetable Beef Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h30m
Yield 7 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large soup pot over fairly high heat.
- Add all the vegetables and the garlic; cook, stirring often, for 4-5 minutes.
- Add the stock, thyme, salt, pepper, and beef to the pot.
- Bring the soup to a boil, then decrease heat and simmer, partially covered, until the vegetables are just barely tender, 12-15 minutes.
- Taste, adding more salt and pepper, if desired.
- Add the macaroni to the soup and continue to cook for a few more minutes, until the pasta is tender.
- Serve piping hot.
Nutrition Facts : Calories 155.2, Fat 3.9, SaturatedFat 0.8, Sodium 1206.7, Carbohydrate 24.2, Fiber 3.4, Sugar 3.2, Protein 6.4
COUNTRY VEGETABLE SOUP
Years ago when money was scarce, I often relied on this economical standby. I sometimes added roast beef when leftovers were available.
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 20 servings (5 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven or soup kettle, combine water, soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add bacon and noodles; simmer for 15 minutes, stirring frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving.
Nutrition Facts :
HOME-STYLE VEGETABLE BEEF SOUP
This hearty soup is great on a cold winter day. Serve with homemade cornbread, biscuits, or crackers.
Provided by STKA
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
- Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
- Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 39.2 g, Cholesterol 27.5 mg, Fat 6.9 g, Fiber 5.6 g, Protein 13.3 g, SaturatedFat 2.6 g, Sodium 756.3 mg, Sugar 8.9 g
OLD-FASHIONED VEGETABLE BEEF SOUP
Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.
Provided by Marla Swoffer
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9
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- Heat the oil in a large soup pot over fairly high heat. Add all of the vegetables and the garlic, and cook, stirring often, for 4 to 5 minutes.
- Add the stock, thyme, salt, pepper, and beef, if using, to the pot. Bring the soup a boil, then reduce the heat and simmer, partially covered, until the vegetables are just barely tender, 12 to 15 minutes. Taste, adding more salt and pepper if desired.
- Add the macaroni or shells to the soup and continue to cook a few more minutes, until the pasta is tender. Serve piping hot.
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