Hearty Beef And Vegetable Soup With Mushrooms Recipes

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• Place oil in a large saucepan over medium heat, add meat and brown in batches.
• Remove from pan and set aside.
• Add onion and carrot to the pan and cook for 5 minutes until tender, then add garlic and cumin seeds and cook for another 2 minutes.
• Return meat to pan, add paprika and toss well for 3 minutes until beef is well coated.
• Add stock, bay leaves, thyme sprigs and tomato paste to the pan.
• Bring to the boil, then reduce heat and simmer for 1 hour, or until the meat is tender.
• Add more stock or liquid if necessary.
• Add potatoes and celery to soup and cook for another 15 minutes or until potatoes are tender.
• Remove soup from heat and cool slightly.
• Fold through sour cream.
• Season to taste.
• Heat gently, garnish with thyme sprigs and serve.
• Note: If you prefer, serve sour cream on the side.

BARB'S HEARTY BEEF AND VEGETABLE SOUP

Steps:

• Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
• Add celery, carrots, potatoes, and cook until just tender.
• Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
• Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
• Add pasta and cook until pasta is tender, taste & adjust spices.
• Serve with your farorite cornbread or crusty bread, enjoy.

HEARTY BEEF VEGETABLE SOUP

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil. Stir in the tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• Heat oil in dutch oven. Add onion, garlic and ground beef. Brown for 10 minutes, drain fat if necessary.
• Add remaining ingredients and cook until the soup starts to boil. Turn down heat and simmer 10 minutes.
• Serve with parmesan cheese and crusty bread.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
• Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
• Heat on high covered until boiling, remove cover and reduce heat to 250°.
• Simmer for 2 hours or until beef is tender.
• Add frozen vegetables and remainder of barley and simmer for another hour.

BEEF AND VEGETABLE SOUP

Steps:

• Season the beef as desired.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
• Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
• Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.

HEARTY BEEF AND VEGETABLE SOUP WITH MUSHROOMS

Steps:

• In a 6-quart or larger pressure cooker mix together onion, carrots, garlic, celery, parsley, potatoes, beef, and tomatoes with their liquid and broth.
• Close lid and lock.
• Place over high heat and bring to high pressure (about 15 minutes, depending upon altitude). Adjust heat to maintain high pressure and cook 20 minutes.
• Reduce pressure with quick release method by placing cooker in sink under cold running water.
• Remove lid after pressure dissipates, tilting lid away from you to avoid a steam burn.
• Stir in beer, Swiss chard, mushrooms, Worcestershire sauce, salt, and pepper.
• Return to pot and bring to a simmer, covered (no pressure) over medium heat for approx 10-15 minutes.