Quick Beef Vegetable Soup Recipes
QUICK AND EASY VEGETABLE BEEF SOUP
Vegetable beef soup with tomatoes that's quick, easy, and tasty! May use 2 pounds of lean beef or 2 pounds lean turkey. We like to combine one pound of each! Serve with cornbread or Ritz® crackers!
Provided by Texas Momma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a large pot over medium heat. Cook and stir ground beef and ground turkey in the pot until completely browned, 7 to 10 minutes. Stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes. Drain fat from the pot and return to medium heat.
- Pour water and tomatoes into the pot. Season soup with garlic powder, sea salt, basil, and black pepper. Stir beef base through the soup. Add frozen mixed vegetables to the pot; stir.
- Bring the soup to a boil, reduce heat to low, and cook, stirring occasionally, until the vegetables are cooked through, 20 to 30 minutes.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 20 g, Cholesterol 72.5 mg, Fat 7.8 g, Fiber 5.4 g, Protein 29.6 g, SaturatedFat 3 g, Sodium 934.9 mg, Sugar 5.8 g
QUICK BEEF VEGETABLE SOUP
At the end of a long day, you want to put something quick, warm and substantial on the table for your family. This hefty vegetable soup delivers. It will have you out of the kitchen in no time flat! -D.M. Hillock, Hartford, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (1-3/4 quart).
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly.
Nutrition Facts : Calories 318 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1099mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein.
EASY VEGETABLE BEEF SOUP
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
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
QUICK VEGETABLE BEEF SOUP
I send my husband off to the farm every day with lunch in a cooler. It's hard to have a variety of meals, especially hot ones. But a thermos full of this soup keeps him going all day long!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 20-30 minutes or until the vegetables are tender.
Nutrition Facts : Calories 173 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 742mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 15g protein.
QUICK VEGETABLE BEEF SOUP
Make and share this Quick Vegetable Beef Soup recipe from Food.com.
Provided by Graybert
Categories Low Cholesterol
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, cook beef until no longer pink; drain.
- Add the remaining ingredients; bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Nutrition Facts : Calories 149.3, Fat 4.6, SaturatedFat 1.6, Cholesterol 24.9, Sodium 933.8, Carbohydrate 18, Fiber 3.6, Sugar 6.5, Protein 10.8
QUICK BEEF VEGETABLE SOUP
Make and share this Quick Beef Vegetable Soup recipe from Food.com.
Provided by Douglas Poe
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, cook beef until brown.
- Add broth, tomatoes, onion, potatoes, mixed vegetables and pepper.
- Bring to a boil, then reduce heat and simmer 45 minutes.
Nutrition Facts : Calories 300.7, Fat 4.8, SaturatedFat 1.9, Cholesterol 48.4, Sodium 1237.3, Carbohydrate 40.8, Fiber 7.6, Sugar 3.7, Protein 26.4
QUICK BEEF SOUP
Make and share this Quick Beef Soup recipe from Food.com.
Provided by Beaner in Washington
Categories Weeknight
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook beef, onion and garlic in large saucepan over medium high heat until beef is brown, stirring to seperate meat; drain fat.
- Process tomatoes with juice in covered blender or food processor until smooth.
- Add tomatoes, water, bouillon cubes and pepper to meat mixture.
- Bring to a boil; reduce heat to low.
- Simmer uncovered for 20 minutes.
- Add orzo (or rice) and vegetables.
- Simmer and addtional 15 minutes.
- Serve with Fench bread if desired.
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
QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST
Here's a good way to use leftover pot roast -- with its juices and any leftover vegetables. Its a very flexible, use-what-you've-got soup so its hard to go wrong. If you don't have homemade beef stock (butchers aren't giving away bones anymore), soup base is tastier than regular bullion. I like the Tones brand you can get at Sam's Club. Note: I couldn't get the recipe editor to accept leftover vegetables as an ingredient, but if you've got some hanging out in the fridge throw them in.
Provided by 3KillerBs
Categories Roast Beef
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a suitable pot. Bring to boil.
- Turn down heat and simmer 15 minutes.
- Best served with crusty bread alongside.
QUICK VEGETABLE BEEF SOUP
I am new to making soup with leftovers and what's in the cupboard but this is one I came up with that we all really enjoyed. A tasty, nutritious lunch or light supper that is ready in less than 30 minutes!
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place 1 cup beef stock and 1 cup water in sauce pan.
- Add diced potato and bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes.
- While the potatoes are boiling, cook the frozen vegetables, according to the package, in the microwave.
- When the potatoes are tender, reduce heat to medium and add the remaining ingredients except water. Use an additional cup of stock if you desire a stronger flavored broth.
- Add enough water to cover the meat and veggies with broth. Stir to combine.
- Allow to simmer for 10-15 minutes, stirring occasionally, or until heated thoroughly.
QUICK AND EASY VEGETABLE SOUP
A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
Provided by Anne Vackrinos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g
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
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