BEEFY VEGETABLE SOUP
Beef and veggies come together in this one-pot soup - perfect for a hearty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- In 4-quart Dutch oven, cook beef and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Add tomatoes, tomato sauce and broth; heat to boiling. Stir in vegetables and salt. Reduce heat. Cover; simmer 30 minutes or until vegetables are tender.
Nutrition Facts : Calories 190, Carbohydrate 21 g, Fiber 5 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg
BEEF VEGETABLE SOUP
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
HOMEMADE VEGETABLE BEEF SOUP
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
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
THE BEST BEEFY VEGETABLE SOUP
I did a lot of experimenting to come up with a Vegetable beef soup that I really like. Most seem very bland to me or loaded with tomato sauce. This has a little kick to it, but I would never call it "hot" and spicy. Just a mild something extra that you don't usually taste in regular versions of this soup. I prefer to make this in the crockpot. It freezes beautifully. Don't add potatoes until you plan to eat it (microwave, chop, and add), especially if you plan to freeze this dish. I have found that potatoes get mushy in frozen soups.
Provided by Laura in Texas
Categories Stocks
Time 16h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add the first 2 ingredients to the crockpot.Also add 1 can of v-8 spicy and 1 can beef both. (Save the remaining cans for the next step.) Cook on low overnight for approximately 8-9 hours. The meat should be fork tender by morning.
- The next morning, add the rest of the ingredients to the crockpot including the remaining can of v-8 spicy and beef broth. Cook on low til dinnertime, appoximately 8-10 hours.
- I will set this up to cook before I go to work and when I get home at around 5, it's ready. Add microwaved and chopped potatoes to each bowl if you want a heartier soup.
- Remove bay leaves before serving.
Nutrition Facts : Calories 112.6, Fat 0.8, SaturatedFat 0.2, Sodium 961.1, Carbohydrate 21, Fiber 5.7, Sugar 8.1, Protein 6.3
MOTHERS' BEEFY VEGETABLE SOUP
The orginal soup was my Mothers' recipe. She always said the secret to her soup was to always add a teaspoon of chili powder to wake it all up.I have Changed it a bit through the years but this is always the soup I make when I have leftover liquid , Vegetables and Roast from making a roast in the crock-pot.
Provided by Shelia Tucker
Categories Vegetable Soup
Time 2h30m
Number Of Ingredients 17
Steps:
- 1. you will need a Large soup - pot, pour in all the liquids, add your spices, add your vegetables, and your meat . Bring to a boil over Medium High Heat, Then lower Heat to a simmer and cover pan. simmer for 2 1/2 or 3 hours .
- 2. Make the Mac & Cheese the last 30 minutes of cooking time, Put 2 or 3 Tabsps. of Pasta or Mac & cheese in each bowl before serving and ladle the soup over the Pasta, ( I do my pasta this way so it won't get soggy ) and so if needed I can freeze part of the soup for another time. So good on a cold day. Hope everyone enjoys !!
MY MOTHER'S VEGETABLE SOUP
My mother has been making soup since, well, forever. She uses fresh vegetables, and sometimes varies the soup according to what's in season. But everything used is basic stuff, and it is so good. Add one cup of fresh pumpkin instead of sweet potato during October.
Provided by Studentchef
Categories Clear Soup
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cut all vegetables into large or small chunks, as desired.
- Cut chicken into small pieces. (my mother leaves the chicken meat on the bone, because the bones add even more flavour).
- Place everything in a large pot, and cover completely with water.
- Add the seasoning.
- Let it come to a boil, and then let it simmer for 1 1/2 hours. It can also be easily refrigerated and then reheated.
Nutrition Facts : Calories 102.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 6.6, Sodium 180.2, Carbohydrate 19.2, Fiber 3.9, Sugar 4.5, Protein 4.3
BEEFY VEGETABLE SOUP
I watched my Grandmother and Mother make a version of this soup for years. It was always delicious . I never had a recipe, but developed my own. It is hearty, tasty and filling. My family and friends love this soup.
Provided by Jenny Powers
Categories Vegetable Soup
Time 3h20m
Number Of Ingredients 16
Steps:
- 1. In a large soup pot, brown meat and onion for about 10 mins in olive oil. Salt and pepper while browning.
- 2. Add all ingredients except the tomato juice. Stir well and add the tomato juice.
- 3. Bring to a boil and simmer for 2 to 3 hours.
- 4. Optional My Mother always fried some fat back bacon and poured the grease in the soup. We then ate the bacon. The soup is plenty flavorful without it.
- 5. I also serve this with cornbread. My recipe for it is in my kitchen
YUMMY BEEFY VEGETABLE SOUP
This is fabulous for a cool fall evening or winter dinner. IT doesnt take long to make it, and it tastes wonderful. My kids love it and ask for it often. I often buy marked-down roast/steaks in order to make this, as I am not familiar with cuts of meat and I have yet to buy something that isnt tender when the soup is completed.
Provided by Shan2themax
Categories Roast Beef
Time 3h20m
Yield 12 2.5 cup servings, 12 serving(s)
Number Of Ingredients 13
Steps:
- In an 8 quart pot:
- add olive oil, salt, pepper, garlic, onions. Cook over medium heat until onions are slightly tender.
- Add beef (previously cut into bite size pieces) cook until almost done. Keep the broth from the meat (it will help to flavor the soup),
- add beef broth, tomato juice and all frozen vegetables along with diced tomatos at this time.
- Allow soup to simmer for 2-3 hours as this will allow time to reduce and for the soup to flavor the meat/vegetables.
- frozen diced potatoes can be added the last 30 minutes of cooking time.
BEEFY VEGETABLE SOUP
This recipe is from Light and Tasty Magazine. It's a chunky soup loaded with tender beef stew meat, carrots, potatoes and green beans.
Provided by Juenessa
Categories Meat
Time 2h10m
Yield 3 1/4 quarts
Number Of Ingredients 17
Steps:
- In a large kettle or Dutch oven, brown beef over medium heat in oil.
- Add the broth, water and soy sauce.
- Bring to a boil.
- Reduce heat; cover and simmer for 1 hour.
- Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings.
- Bring to a boil.
- Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
- Add corn and beans.
- Bring to a boil.
- Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.
BEEFY VEGETABLE SOUP
This beefy vegetable soup is perfect if you are feeding a crowd, but can easily be scaled down.
Provided by Linda Yutzy
Categories Beef Soup
Time 2h20m
Yield 120
Number Of Ingredients 15
Steps:
- In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
- In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.
Nutrition Facts : Calories 137 calories, Carbohydrate 16.3 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 0.8 g, Sodium 482.1 mg, Sugar 3.6 g
OLD-FASHIONED VEGETABLE BEEF SOUP
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
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
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