Homemade Vegetable Beef Soup Recipes

OLD-FASHIONED VEGETABLE BEEF SOUP

Old-Fashioned Vegetable Beef Soup image

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

Ingredients

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

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

BEEF VEGETABLE SOUP

Beef Vegetable Soup image

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. -Jean Hutzell, Dubuque, Iowa

Provided by Taste of Home

Categories Dinner Lunch

Time 9h20m

Yield 7 servings.

Number Of Ingredients 14

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4-inch cubes
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (11-1/2 ounces) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

Steps:

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 536mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

VEGETABLE BEEF SOUP

Vegetable Beef Soup image

When we come in from playing in the snow, I serve this hearty vegetable beef soup. -Nancy Soderstrom, Roseville, Minnesota

Provided by Taste of Home

Categories Dinner Lunch

Time 2h40m

Yield 20 servings (6 quarts).

Number Of Ingredients 14

Ingredients

1 boneless beef chuck roast (2-1/2 to 3 pounds)
4 quarts water
1 cup medium pearl barley
1-1/2 cups chopped onion
1-1/2 cups chopped celery
1 teaspoon salt
1 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped carrots
1 package (16 ounces) frozen mixed vegetables
1/4 cup minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon garlic salt

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.

Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 235mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.

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

EASY VEGETABLE-BEEF SOUP

Easy Vegetable-Beef Soup image

There's no need to spend all day at the stove with this vegetable beef soup recipe. Made with onions, ground beef, frozen vegetables and tomato sauce, it tastes just like a slow-cooked soup, but comes together in just 45 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 lb ground beef (at least 80% lean)
1 cup chopped onions
5 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon pepper
3 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 bag (16 oz) frozen mixed vegetables
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (8 oz) tomato sauce

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.

Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 45 mg, Fiber 5 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize About 1 1/2 cups, Sodium 770 mg, Sugar 7 g, TransFat 0 g

EASY VEGETABLE BEEF SOUP

Easy Vegetable Beef Soup image

This is the easiest vegetable beef soup recipe that I know of, and it tastes wonderful!

Provided by Marne

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

1 pound ground beef
2 quarts water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
4 potatoes, peeled and cubed
1 (16 ounce) package frozen mixed vegetables
8 cubes beef bouillon, crumbled
½ teaspoon ground black pepper

Steps:

In a large pot over medium heat, cook beef until brown; drain.
In a large pot over medium heat, combine cooked beef, water, tomatoes, onion, potatoes, mixed vegetables, bouillon and pepper. Bring to a boil, then reduce heat and simmer 45 minutes.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 30.5 g, Cholesterol 34.4 mg, Fat 8.3 g, Fiber 4.6 g, Protein 14.6 g, SaturatedFat 3.2 g, Sodium 1014.1 mg, Sugar 3.2 g

BEEF AND VEGETABLE SOUP

Beef and Vegetable Soup image

Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 1h20m

Yield 6

Number Of Ingredients 10

Ingredients

½ pound boneless beef chuck roast, cut into 1/2-inch pieces
1 tablespoon olive oil
2 cups cubed unpeeled Yukon Gold potatoes
2 medium carrots, peeled, cut in half lengthwise and sliced
1 tablespoon all-purpose flour
1 (32 ounce) carton Swanson® Lower Sodium Beef Broth
2 tablespoons tomato paste
1 teaspoon chopped fresh thyme leaves
1 cup green beans, trimmed and cut into 1/2-inch pieces
1 cup frozen peas

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.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.7 g, Cholesterol 17.2 mg, Fat 6.5 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 383.1 mg, Sugar 3.2 g

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