Hearty Vegetable Beef Stoup Recipes

HEARTY VEGETABLE BEEF SOUP

Hearty Vegetable Beef Soup image

This soup is packed with flavor. Thanks to convenience products, it's perfect for a weeknight supper, but it would also make a tasty lunch some snowy Saturday. -Joanne Meehan, Shippensburg, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 6

Ingredients

1 package (17 ounces) refrigerated beef roast au jus
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 package (16 ounces) frozen mixed vegetables
5-1/2 cups water
1/4 teaspoon salt
1-1/2 cups uncooked mini penne pasta

Steps:

Shred beef with two forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil. , Stir in pasta. Reduce heat; simmer, uncovered, for 15 minutes or until flavors are blended and pasta is tender.

Nutrition Facts : Calories 238 calories, Fat 5g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 705mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

HEARTY BEEF AND VEGETABLE SOUP

Hearty Beef and Vegetable Soup image

When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. -Sue Straughan, Prattville, Alabama

Provided by Taste of Home

Categories Dinner Lunch

Time 4h

Yield 26 servings (1-1/2 cups each).

Number Of Ingredients 22

Ingredients

2 to 4 tablespoons canola oil
4 pounds beef stew meat
8 medium onions (2-1/4 pounds), halved and thinly sliced
12 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1-1/3 cups Worcestershire sauce
1/2 cup beef bouillon granules
12 medium red potatoes (about 3-1/2 pounds), cubed
1/2 large head cabbage, chopped
1 pound carrots, thinly sliced
6 celery ribs, thinly sliced (3 cups)
3 cups (about 15 ounces) frozen corn
3 cups (about 12 ounces) frozen peas
3 cups (about 12 ounces) frozen cut green beans
1-1/2 cups (about 15 ounces) frozen lima beans
1 bay leaf
3 teaspoons dried marjoram
3 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups (6 ounces) frozen sliced okra

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.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.

HEARTY BEEF VEGETABLE SOUP

Hearty Beef Vegetable Soup image

My stew-like soup is loaded with nutritious ingredients, yet it's so easy to prepare. I make homemade bread or breadsticks to serve with it. -Sherman Snowball, Salt Lake City, Utah

Provided by Taste of Home

Categories Lunch

Time 2h20m

Yield 8 servings (about 2-1/2 quarts).

Number Of Ingredients 21

Ingredients

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound beef stew meat, cut into 1/2-inch cubes
2 tablespoons olive oil
1 can (14-1/2 ounces) Italian diced tomatoes
1 can (8 ounces) tomato sauce
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
3 garlic cloves, minced
1 teaspoon dried oregano
3 cups water
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium turnips, peeled and cubed
1 medium zucchini, halved lengthwise and sliced
1 medium green pepper, julienned
1 cup sliced fresh mushrooms
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
2 tablespoons sugar

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.

Nutrition Facts : Calories 276 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 638mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

HEARTY BEEF SOUP

Hearty Beef Soup image

This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota

Provided by Taste of Home

Categories Lunch

Time 1h40m

Yield 32 servings (8 quarts).

Number Of Ingredients 15

Ingredients

4 pounds beef top sirloin steak, cut into 1/2-inch cubes
4 cups chopped onions
1/4 cup butter
4 quarts hot water
4 cups sliced carrots
4 cups cubed peeled potatoes
2 cups chopped cabbage
1 cup chopped celery
1 large green pepper, chopped
8 teaspoons beef bouillon granules
1 tablespoon seasoned salt
1 teaspoon dried basil
1 teaspoon pepper
4 bay leaves
6 cups tomato juice

Steps:

In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.

Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 428mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

HEARTY VEGETABLE BEEF "STOUP"

Hearty Vegetable Beef

Thick dish... somewhere between a soup and a stew, and therefore a "stoup." :) (Thank you, Rachael Ray, for that reference!)

Provided by Julesong

Categories Vegetable

Yield 8-10 serving(s)

Number Of Ingredients 19

Ingredients

2 lbs stew beef chunks, cubed
1 1/2 cups corn, or hominy (I prefer hominy)
3 1/2 quarts water
2 onions, sliced
1 onion, chopped
1 large potato, cubed
1 tablespoon salt
1 cup chopped spinach
1/2 teaspoon dried thyme
1 cup chopped green beans
1/2 cup dry split peas
1 cup green peas, fresh or frozen
6 carrots, sliced
1 cup lima beans (I dislike lima beans, and substitute edamame or black beans) (optional)
3 cups celery, diced
1 cup ketchup
1 orange or yellow or green pepper, diced (bell pepper)
2 tablespoons chopped parsley
3 medium tomatoes, cubed

Steps:

In large kettle, cover beef with water and add chopped onion, salt, thyme.
Bring to boil.
Skim fat from surface.
Add split peas, cover and simmer over low heat, 3-4 hours.
Add all remaining ingredients.
Cover and simmer 30 minutes.
Adjust seasoning, to taste.
Note: if you'd like it thicker, you can add a torn-up piece of bread or two, stir well, and simmer to incorporate.

Nutrition Facts : Calories 205.8, Fat 1.1, SaturatedFat 0.2, Sodium 1295, Carbohydrate 44.4, Fiber 9.7, Sugar 17.1, Protein 8.4

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories Dinner Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

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