Martha Stewart Beef Vegetable Soup Recipes

HOMEMADE VEGETABLE BEEF SOUP

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.

EVERYDAY VEGETABLE SOUP

Steps:

• Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
• Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
• Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

BEEF BARLEY SOUP

Steps:

• In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.
• Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.
• Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.
• Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.
• Ladle into deep bowls and serve, garnished with parsley.

QUICK VEGETABLE SOUP

Steps:

• In a medium saucepan, heat oil over medium. Add garlic and cook, stirring until fragrant, 1 minute. Add tomatoes with juice and 2 cups water; bring to a boil. Add pasta and boil 5 minutes; stir in cauliflower, zucchini, and thyme. Season with salt and pepper. Reduce heat; simmer 5 minutes or until vegetables are tender. Serve.

VEGETABLE, BEEF, AND BARLEY STEW

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
• To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
• Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.

HEARTY WINTER-VEGETABLE SOUP

Steps:

• Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
• Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

BEEF AND BARLEY SOUP

Steps:

• Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat. Season beef with 1 teaspoon salt and 1/4 teaspoon pepper, and brown on all sides, 5 to 7 minutes. Transfer to a plate using a slotted spoon.
• Reduce heat to medium. Add remaining 2 teaspoons oil, and cook onion, carrot, and mushrooms until golden, stirring occasionally, 12 to 15 minutes. Season with 1/2 teaspoon salt.
• Add garlic and tomato paste, and cook, stirring, until caramelized, about 2 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 5 minutes.
• Return beef to pot, and add stock and water. Bring to a boil. Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour.
• Add barley, and cook, covered, for 20 minutes. Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Divide soup among 6 bowls, and garnish with horseradish.