Garden Vegetable Beef Soup Recipes

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

GARDEN VEGETABLE SOUP

Garden Vegetable Soup image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

GARDEN VEGETABLE SOUP RECIPE

Garden Vegetable Soup Recipe image

Garden Vegetable Soup is a filling soup, full of delicious vegetables and noodles.

Provided by Camille Beckstrand

Categories Soup

Time 35m

Number Of Ingredients 16

Ingredients

3 Tablespoons olive oil
¾ cup sliced carrots
¾ cup onion (diced)
3 garlic cloves (minced)
6 cups low sodium vegetable broth
¾ cup snow peas
28 ounces diced tomatoes (2 (14 ounce cans))
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon garlic powder
1½ cups uncooked ditalini pasta
30 ounces cannellini beans (2 (15 ounce cans), drained and rinsed)
15 ounces corn (1 can, drained)
¾ cup zucchini (diced)
shredded parmesan cheese (for topping)

Steps:

ADD OIL TO A LARGE STOCK POT AND HEAT OVER MEDIUM LOW HEAT.
ADD CARROT, ONION AND GARLIC AND SAUTE UNTIL SOFTENED (ABOUT 5 MINUTES).
ADD BROTH, SNOW PEAS, TOMATOES, BASIL, OREGANO, SALT, GARLIC POWDER, PASTA, BEANS, AND CORN; SIMMER, COVERED ABOUT 15 MINUTES OR UNTIL PEAS AND PASTA ARE TENDER.
STIR IN ZUCCHINI AND HEAT 3-4 MINUTES MORE.
SERVE HOT AND TOP EACH SERVING WITH SHREDDED PARMESAN CHEESE.

Nutrition Facts : Calories 392 kcal, Carbohydrate 69 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Sodium 733 mg, Fiber 13 g, Sugar 12 g, UnsaturatedFat 7 g, ServingSize 1 serving

GARDEN VEGETABLE SOUP

Garden Vegetable Soup image

During the Depression, the backyard garden was the source for most of our food. I can remember picking fresh vegetables and then enjoying the mouthwatering aroma as this soup simmered for hours. We children could hardly wait for our dinner of soup, hot rolls and apple pie!-Dorothy Miller, Royersford, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 2h55m

Yield 10 servings (about 3 quarts).

Number Of Ingredients 12

Ingredients

1 small head cabbage (about 1 pound), chopped
3 medium green peppers, chopped
2 medium sweet red peppers, chopped
5 medium onions, chopped
3 celery ribs, chopped
6 medium tomato or 1 can (28 ounces) diced tomatoes
4 cups chicken broth
1 bay leaf
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
Salt and pepper to taste

Steps:

In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

CROCK POT GARDEN VEGETABLE SOUP

Crock Pot Garden Vegetable Soup image

Come home to a delicious medley of vitamin rich fresh vegetables simmered in a tomato based broth. Your family will thank you. Serve with crusty whole wheat dinner rolls.

Provided by Pastryismybiz

Categories Clear Soup

Time 20m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons unfiltered extra virgin olive oil
1 large organic onion
2 fresh organic garlic cloves
2 cups fresh green beans, trimmed
2 medium organic zucchini
2 large organic carrots
3 medium potatoes
2 tablespoons fresh oregano
1 (14 ounce) can organic vegetable broth
3 (14 1/2 ounce) cans organic diced tomatoes, undrained
sea salt
1 whole wheat dinner roll

Steps:

Dice all vegetables into bite size pieces.
Heat olive oil in a large skillet on medium high heat. Saute vegetables in oil till lightly browned, transfer browned vegetables to large crock pot.
Pour the broth and diced tomatoes over vegetables. Salt to taste.
Cook on high for 5 hours or until vegetables are tender.
Serve with whole wheat dinner rolls.

Nutrition Facts : Calories 155.1, Fat 3.6, SaturatedFat 0.6, Cholesterol 0.4, Sodium 438.9, Carbohydrate 29.1, Fiber 5.4, Sugar 8.2, Protein 4.3

BEEF AND GARDEN VEGETABLE SOUP

Beef and Garden Vegetable Soup image

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

Provided by dicentra

Categories Easy

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs beef shanks
2 medium carrots, sliced
2 stalks celery, sliced
1 large potato, peeled and cubed
1 cup coarsely chopped cabbage
1/3 cup coarsely chopped onion
3 cups water
2 cups tomato juice
2 tablespoons beef bouillon
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
2 bay leaves

Steps:

Combine all ingredients in slow cooker. Cover and cook on low 8-10 hours. Discard bones and bay leaf. Skim off fat.

Nutrition Facts : Calories 81.8, Fat 0.3, SaturatedFat 0.1, Sodium 299.9, Carbohydrate 18.8, Fiber 3.1, Sugar 5.7, Protein 2.5

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