Beef And Vegetable Soup Food

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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

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.

BEEF VEGETABLE SOUP



Beef Vegetable Soup image

Number of servings is approximate! This is my family's favorite soup. The recipe makes ALOT of soup...so I like to prepare and freeze it for busy nights when I don't really have alot of time to cook. If I'm making this to freeze, I omit the potatoes and add them later. My family loves this with thick slices of plain or cracklin cornbread! Enjoy!

Provided by Dreamgoddess

Categories     One Dish Meal

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 18

2 lbs stewing beef
4 beef bouillon cubes
2 lbs ground beef
3 potatoes, peeled and diced
1 (14 1/2 ounce) can cut green beans
1 (15 7/8 ounce) can black-eyed peas
1 (15 ounce) can lima beans
1 onion, diced
1 (28 ounce) can crushed tomatoes
1 (15 1/4 ounce) can kernel corn
1 (15 ounce) can sliced carrots
1 (16 ounce) bag frozen cut okra
2 (8 ounce) cans tomato sauce
salt and pepper
1 1/2 teaspoons garlic powder
1 bay leaf
1 teaspoon basil
1 cup elbow macaroni

Steps:

  • Put stew beef in a large dutch oven with enough water to cover it.
  • Bring to a boil and add bouillon cubes.
  • Simmer, covered, approx 1 1/2 hours or until meat is almost done.
  • Check the beef occasionally to make sure you still have enough liquid in the dutch oven.
  • Additional water (or beef broth if you prefer) may be added if needed.
  • While the beef simmers, brown and drain ground beef.
  • When stew beef is almost done, add all remaining ingredients.
  • Simmer approx 30 minutes or until vegetables and pasta are done.
  • If the soup seems to be too thick, additional water (or beef broth) may be added.

Nutrition Facts : Calories 579.1, Fat 27.1, SaturatedFat 10.6, Cholesterol 102.2, Sodium 1047.6, Carbohydrate 48.7, Fiber 9, Sugar 9.6, Protein 37

LENTIL SOUP WITH BEEF



Lentil Soup with Beef image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Six 14-ounce cans beef broth
One 28-ounce can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves

Steps:

  • Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

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

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

BEEF AND VEGETABLE SOUP (AMERICA'S TEST KITCHEN)



Beef and Vegetable Soup (America's Test Kitchen) image

From _America's Test Kitchen_ episode 908, "Soups of the Day." Great flavor in an hour. Be sure to get real sirloin tip, also called "flap meat." You can substitute blade or flank steak, if you trim out any hard gristle.

Provided by DrGaellon

Categories     Meat

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 20

1 lb sirloin tip steak, trimmed of most excess fat
2 tablespoons soy sauce
1 teaspoon vegetable oil
1 lb cremini mushroom, stems trimmed, caps wiped clean and quartered
1 large onion, chopped medium (about 1 1/2 cups)
2 tablespoons tomato paste
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1/2 cup red wine
4 cups beef broth
1 3/4 cups low sodium chicken broth
4 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
1 bay leaf
10 ounces red potatoes, cut in 1/2-inch pieces (2 cups)
1 cup frozen corn (optional) or 1 cup frozen cut green beans (optional)
1 tablespoon unflavored gelatin (powdered)
1/2 cup cold water
2 tablespoons minced fresh parsley leaves
table salt
ground black pepper

Steps:

  • Cut the flap meat in half across the grain, then cut each half into 1/2" pieces WITH the grain. Cut the resultant strips into 1/2" pieces across the grain. Season with soy sauce and toss. Let marinate 15 minutes.
  • Heat 1 tsp oil in a Dutch oven over medium heat. When it begins to smoke, add onion and mushrooms. Let caramelize for 8-12 minutes. When very deeply browned, transfer to a bowl.
  • Add beef to the pot and sear well, about 6 minutes. Add garlic and tomato paste. Cook about 30 seconds until garlic is fragrant. Add red wine and scrape up the _fond_ on the bottom of the pan. Cook until wine is very reduced and syrupy.
  • Add beef broth and chicken broth. Add carrots, celery and bay leaf. Add onions and mushrooms to pot. Bring to a boil, reduce to a simmer, cover and cook 25 minutes. If using potatoes, add after 10 minutes. If using peas, corn or green beans, add during last 5 minutes of cooking.
  • Add gelatin to cold water and let stand 5 minutes. Off heat, stir softened gelatin into pot until it dissolves. Add parsley, adjust seasoning and serve.

Nutrition Facts : Calories 217.2, Fat 8.6, SaturatedFat 3.3, Cholesterol 42.6, Sodium 817.7, Carbohydrate 15.3, Fiber 2.5, Sugar 4.6, Protein 18.1

WINTER VEGETABLE AND BEEF SOUP



Winter Vegetable and Beef Soup image

A Winter Vegetable and Beef Soup is even better the day after it's made, when the flavors have had a chance to mellow.

Provided by George Hendrix

Categories     Beef     Onion     Potato     Tomato     Vegetable     Sauté     Quick & Easy     Corn     Pea     Winter     Thyme     Cabbage     Simmer     Bon Appétit     Colorado

Yield Makes 6 main-course servings

Number Of Ingredients 13

2 tablespoons olive oil
2 pounds boneless beef chuck roast, cut into 1/2-inch cubes
4 large carrots, peeled, diced
1 large onion, chopped
6 garlic cloves, chopped
3 small bay leaves
2 tablespoons chopped fresh thyme or chopped fresh marjoram
6 cups (or more) beef broth
1 28-ounce can diced tomatoes in juice
3 cups coarsely chopped green cabbage
2 large Yukon Gold potatoes, peeled, diced
1 cup frozen corn kernels
1 cup frozen peas

Steps:

  • Heat 2 tablespoons oil in very large pot over medium-high heat. Sprinkle beef with salt and pepper. Add beef to pot; sauté until outside is no longer pink, about 4 minutes. Add diced carrots, chopped onion, chopped garlic cloves, bay leaves, and thyme. Sauté 5 minutes. Add 6 cups beef broth, tomatoes with juice, chopped cabbage, and potatoes. Bring to simmer. Partially cover pot, reduce heat, and simmer until beef and vegetables are tender, about 50 minutes. Stir in corn kernels and peas; simmer until tender, about 5 minutes. Thin soup with more broth if too thick. Season to taste with salt and pepper.

CHUNKY BEEF AND VEGETABLE SOUP



Chunky Beef and Vegetable Soup image

Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h10m

Yield 8 servings (3 quarts).

Number Of Ingredients 17

1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon salt-free seasoning blend, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil, divided
4 large carrots, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 cup Burgundy wine or additional reduced-sodium beef broth
4 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bay leaf
4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

Steps:

  • Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges

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

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

HEARTY BEEF AND VEGETABLE SOUP



Hearty Beef and Vegetable Soup image

Categories     Soup/Stew     Beef     Vegetable     Stew     Low/No Sugar     Barley     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 16

2 tablespoons vegetable oil
1 pound beef stew meat, cut into 1/2-inch cubes
1 cup finely chopped onion
2 garlic gloves, minced
1 14 1/2-ounce can whole tomatoes, drained (juices reserved), chopped
4 boiling potatoes (about 1 1/4 pounds) cut into 1-inch cubes
1 cup chopped celery
1 cup sliced carrots
1 cup pearl barley
1 cup shredded green cabbage
2 bay leaves
1 teaspoon dried basil
5 1/2 cups canned beef broth
1 cup water
2 10-ounce packages frozen mixed vegetables
Chopped fresh parsley

Steps:

  • Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.

HEARTY BEEF AND VEGETABLE SOUP



Hearty Beef and Vegetable Soup image

This is a quick and easy hearty soup. Use your favorite mix of vegetables, I like the mix of carrot, corn, peas and beans from the freezer.

Provided by KelBel

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
2 teaspoons olive oil
1 large onion, chopped
1 garlic clove, minced
1 (15 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can chicken broth
1 (14 ounce) can beef broth
1 (14 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
2 cups water
2 cups frozen mixed vegetables
1 teaspoon italian seasoning

Steps:

  • Heat oil in dutch oven. Add onion, garlic and ground beef. Brown for 10 minutes, drain fat if necessary.
  • Add remaining ingredients and cook until the soup starts to boil. Turn down heat and simmer 10 minutes.
  • Serve with parmesan cheese and crusty bread.

Nutrition Facts : Calories 345.9, Fat 14.5, SaturatedFat 5.1, Cholesterol 51.4, Sodium 991.6, Carbohydrate 31.2, Fiber 9.2, Sugar 7.8, Protein 24.6

BEEF, BARLEY AND MANY VEGETABLE SOUP



Beef, Barley and Many Vegetable Soup image

On one hand there is beef barley soup, and on the other there's mushroom barley soup, but why choose between the two when you can have both in one soup? Heck, why not add a bunch of other vegetables-carrots, celery, tomatoes, and chard or spinach-to the mix for even more color, flavor, and nutrition? And how about a handful of fresh dill for an earthy herbal essence? It's that kind of thinking that led me right to this wonderful, filling, meal-in-a-bowl with tender beef in every bite balanced with a bounty of whole-grain, plant-powered goodness.

Provided by Ellie Krieger

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

12 ounces lean beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons olive oil, divided
1 large onion, diced
8 ounces cremini mushrooms, coarsely chopped
2 medium-size carrots, diced
2 celery stalks, diced
1/2 small bunch green Swiss chard, stems and leaves separated and chopped, or 3 cups lightly packed chopped spinach
2 garlic cloves, minced
4 cups low-sodium beef broth
One 14-ounce can no-salt-added diced tomatoes
1/2 cup pearled barley
1/3 cup coarsely chopped fresh dill

Steps:

  • Season the meat with 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add the meat to the pot and cook, stirring occasionally, until well browned, about 5 minutes. Transfer the meat to a plate.
  • Add the remaining tablespoon of olive oil to the pot, then add the onion and mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Add the carrots, celery, chopped chard stems, if using (if you are using spinach, do not add it here), garlic, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, for 2 minutes more.
  • Add the broth, 2 cups of water, the diced tomatoes with their juices, and the barley and return the meat with any accumulated juices to the pot. Bring to a boil, then lower the heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 1 hour. Add the chard leaves or spinach and the dill and cook for 2 minutes more, then serve.
  • The soup will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
  • SERVING SIZE: 2 1/4 cups
  • PER SERVING: Calories 340; Total Fat 13 g (Sat Fat 2.5 g, Mono Fat 7 g, Poly Fat 1 g); Protein 21 g; Carb 38 g; Fiber 16 g; Cholesterol 50 mg; Sodium 860 mg; Total Sugar 9 g (Added Sugar 0 g)
  • EXCELLENT SOURCE OF: copper, iron, magnesium, manganese, niacin, phosphorous, potassium, protein, selenium, thiamine, riboflavin, vitamin A, vitamin K, zinc
  • GOOD SOURCE OF: calcium, folate, molybdenum, pantothenic acid

HEARTY VEGETABLE BEEF SOUP



Hearty Vegetable Beef Soup image

Enjoy our Heart Vegetable Beef Soup. With big chunks of beef and winter vegetables, this is exactly the kind of soup people want in the winter months!

Provided by My Food and Family

Categories     Home

Time 2h

Yield 8 servings

Number Of Ingredients 14

1 boneless beef chuck eye roast (2 lb.), trimmed, cut into 8 pieces
2-1/2 qt. (10 cups) fat-free reduced-sodium beef broth
3 carrots, cut into 4x1/4-inch pieces
1 onion, chopped
2 jalapeño peppers, seeded, finely chopped
1/2 tsp. crushed red pepper
1/4 cup KRAFT Zesty Italian Dressing
1 lb. red potato (about 3), peeled, cut into 4x1/4-inch pieces
2 turnips, cut into wedges
1 can (15 oz.) hominy, drained
1 cup cooked barley
1 pkg. (10 oz.) frozen peas
1/4 cup A.1. Original Sauce
1/2 cup chopped fresh mint

Steps:

  • Place meat in stockpot. Add broth; bring to boil on medium-high heat. Cover; simmer on low heat 1 hour, skimming surface occasionally.
  • Cook carrots, onions, jalapeño peppers and crushed red pepper in dressing in large skillet on medium heat 10 min., stirring occasionally. Add to ingredients in stockpot; stir. Add all remaining ingredients except mint; stir. Simmer on medium-low heat 20 min. or just until potatoes are tender. (Do not overcook.)
  • Spoon 1 piece of meat in each of 8 bowls. Ladle broth and vegetables over meat. Sprinkle with mint.

Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g

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

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

BARB'S HEARTY BEEF AND VEGETABLE SOUP



Barb's Hearty Beef and Vegetable Soup image

I have been making this hearty soup for as long as I have been cooking. My mom and my grandmother always made soup like this,it does take time but worth it. My family loves this soup & looks forward to coming to dinner when I say, I'm making soup. It is loaded with vegetables. A great to use left over vegetables.

Provided by Barb G.

Categories     One Dish Meal

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 lbs stew meat, cubed
1 large onion, chopped
2 bay leaves
1 tablespoon beef base (such as McCormick)
5 -6 cups water (more water if needed})
2 (14 1/2 ounce) cans tomatoes, chopped
1 stalk celery, diced
1 1/2 cups potatoes, diced
1 cup diced carrot
1 cup green beans, 1 inch long
1/2 cup peas, frozen
1/2 cup corn, frozen
1 cup zucchini, sliced (may use other squash)
2 cups cabbage, chopped
1 teaspoon dried basil
1/3 cup orzo pasta or 1/3 cup other small shell pasta
salt and pepper

Steps:

  • Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
  • Add celery, carrots, potatoes, and cook until just tender.
  • Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
  • Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
  • Add pasta and cook until pasta is tender, taste & adjust spices.
  • Serve with your farorite cornbread or crusty bread, enjoy.

Nutrition Facts : Calories 395.9, Fat 22.4, SaturatedFat 9, Cholesterol 76, Sodium 99.2, Carbohydrate 24.2, Fiber 4.7, Sugar 6.6, Protein 25

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From thehungrybluebird.com


VEGETABLE BEEF BARLEY SOUP AND SIMILAR PRODUCTS AND ...
Barley Beef Vegetable Soup Recipe - Food.com great www.food.com. Place the first 10 ingredients in a soup kettle. Bring to a boil, then simmer for about 3 hours. Skim soup until clear while simmering. Remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer. Let soup stand for about 15 minutes before serving. Note: Normally I don't …
From listalternatives.com


CROCKPOT BEEF STEW (EASY, HEARTY, DELICIOUS COMFORT FOOD ...
Coat the meat. First, in a large bowl, mix ¼ cup all-purpose flour, and ½ teaspoon each of salt, pepper, and garlic powder. Then, cut 2 pounds of beef chuck roast into cubes and toss them in the mixture until coated. Brown. In a large frying pan, melt 2 tablespoons of butter over medium heat.
From bakeitwithlove.com


VEGETABLE BEEF SOUP - ALL FOOD RECIPES BEST RECIPES ...
Heat some olive oil in a large stock pot over medium heat. 2. Add the ground beef and brown. Remove and set aside. 3. Add some more olive oil to the same pot. Add the celery, onion, potatoes, and carrots and sauté until the onions are translucent. 4.
From allfood.recipes


BEEF AND PASTA VEGETABLE SOUP RECIPE - FOOD NEWS
Beef And Pasta Vegetable Soup Recipes. In a large, heavy-bottomed pot, over medium heat, add the olive oil and ground beef. Cook the ground beef until browned – about 20 minutes. Drain the fat and return the beef to the pot. Add the onion, and carrots. Stir into the beef and continue to cook for 10 minutes.
From foodnewsnews.com


HOMEMADE VEGETABLE BEEF SOUP W/ YUCA AND COLLARDS - FOOD ...
Set aside. Cut beef into chunks (1 inch thick) and brown in a dutch oven pot. Remove the beef and set aside on a paper towel-lined plate. Saute onions, garlic, and poblanos 2-3 minutes, seasoning with about a quarter of the spice mix as you go. Add the collard greens and saute another 2 minutes or so.
From foodfidelity.com


INA GARTEN BEEF VEGETABLE SOUP RECIPES
Ina Garten Beef Vegetable Soup Recipes. 7 hours ago Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until …
From tfrecipes.com


EASY BEEF SOUP RECIPES & IDEAS | FOOD & WINE
Pickles and their brine, pitted olives and capers give this soup its tangy flavor, while chorizo and lots of vegetables bulk it up. Get these recipes and more from F&W's guide to beef soup.
From foodandwine.com


BEEF VEGETABLE SOUP - READER'S DIGEST
1. Heat oil in an 8-litre soup pot over medium-high heat. Add beef and cook, turning frequently, about 10 minutes or until browned. Transfer to a plate. 2. Add carrots, celery, onions, and garlic and sauté 15 minutes, or until tender. Stir in 12 cups water, tomatoes, salt, pepper, oregano, marjoram, and thyme. 3.
From readersdigest.ca


INSTANT POT VEGETABLE + BEEF SOUP | CLEAN FOOD CRUSH
Place all the browned beef back into your instant pot and season it with smoked paprika, sea salt, and pepper. Stir in the onion, garlic, carrots, celery, cabbage, sweet potato, bell pepper, and tomato paste. Pour in your bone broth and crushed tomatoes with juice. Add the bay leaf and stir well to combine. Set the lid on and seal the valve.
From cleanfoodcrush.com


BEEF & VEGETABLE SOUP - TYLER FLORENCE FOOD RECIPES
For this soup today I used mainly some good beef stock that I had frozen, (you can use cubes in a pinch and it will still be okay), a piece of good lean rump steak, and the vegetables that I found in my refrigerator's vegetable bin . . . carrots, parsnips, turnips, cabbage and of course onions (which I do not keep in my fridge, but in a net basket beneath the stairs, …
From tyler-florence51.blogspot.com


BEEF AND VEGETABLE SOUP - MYPLATE
Beef and Vegetable Soup. 2 Ratings 5. 0. 4. 0. 3. 0. 2. 0. 1. 2. 2 Ratings Add to cookbook. Recipe Image. Makes: 8 Servings Total ... MyPlate Food Groups. Vegetables: 1 1/4 cups: Grains: 1/2 ounces: Protein Foods: 1 1/2 ounces: Recipes You May Also Like. Chili Tomato Macaroni. Horchata. Peanut Butter Banana Smoothie . Grilled Lamb Salad. Whole Grain …
From myplate.gov


BEEF AND VEGETABLE SOUP - HISPANIC FOOD NETWORK
Beef Vegetable Soup or Caldo de Res is a one-dish meal containing many food groups. It is an aromatic and very attractive dish that is delicious and quite easy to make. This Mexican recipe is a hearty soup loaded with beef and vegetables.. It’s made with beef shank and soup bones, cabbage, carrots, celery, potatoes, zucchini, and tomatoes.
From hispanicfoodnetwork.com


BEEF AND VEGETABLE SOUP WITH RED ... - FRAZIER FARMS MARKET
Transfer the vegetables to bowl. Add the beef to the pot and cook for 6-10 minutes, stirring occasionally. Add the tomato paste and garlic and cook for 30 seconds, stirring constantly. Add the red wine, cook for 2 minutes. Add the beef broth, chicken broth, carrots, celery, bay leaf, mushrooms and onions. Bring to a boil.
From frazierfarmsmarket.com


VEGETABLE SOUP WITH BEEF RECIPE - ALL INFORMATION ABOUT ...
Homemade Vegetable Beef Soup Recipe | Allrecipes top www.allrecipes.com. 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.
From therecipes.info


INSTANT POT HEARTY BEEF AND VEGETABLE SOUP RECIPE - MY ...
Instructions. Heat the olive in an electric instant pot turned to the sauté mode. Add chopped onions and simmer, stirring occasionally, until soft and translucent, for about 5 …
From myediblefood.com


VEGETABLE BEEF NOODLE SOUP - CANADIAN LIVING
Hearty simmered beef, vegetables and noodles always make for a warm welcome home on a cool night. Cooking the noodles in the soup thickens the broth and gives the dish that "stick to your ribs" feeling. They do soak up some of the broth, though, so you may want to add a bit of water to any leftovers before reheating to make them soupy again. /> Cost: $2.30/serving
From canadianliving.com


VEGETABLE SOUP RECIPES : FOOD NETWORK | FOOD NETWORK
Almost-Famous Broccoli-Cheddar Soup. Recipe | Courtesy of Food Network Kitchen. Total Time: 1 hour 10 minutes. 290 Reviews.
From foodnetwork.com


4 BEST CUTS OF BEEF ROAST FOR VEGETABLE SOUP - COOKINDOCS.COM
The best beef roast for vegetable soup is one that has been cut from the tougher parts of a cow so as not to overcook it. The meat should also be fatty enough in order to give off its rich flavor with less cooking time, but still tender and juicy when cooked thoroughly on all sides before adding any other ingredients such as vegetables or broth into your potful’s! 3. Avoid …
From cookindocs.com


BEEF AND VEGETABLE SOUP NUTRITION FACTS • MYFOODDIARY®
Log food: McCormick Vegetable Beef Soup Seasoning Slow Cookers. 1 tsp (4.5g) Nutrition Facts. 10 calories. Log food: Medifast Beef Vegetable Soup. 1 package (30.9g) Nutrition Facts. 100 calories. Log food: Hale and Hearty Soups Summer Beef Vegetable Soup. 1 small (8 fl oz) Nutrition Facts. 170 calories. Log food : Jersey Mike's Vegetable Beef & Barley Soup. 1 bowl …
From myfooddiary.com


BEEF AND VEGETABLE SOUP - READERSDIGEST.CA
Transfer the beef to a plate. Heat the remaining oil in the pot and cook the leek and garlic over low heat for 3-5 minutes, until soft. Add the carrot and celery to the pot, then add the beef, tomatoes, stock, bay leaf and 2 cups water. Bring to a boil, then reduce the heat and simmer for 1 hour, until the beef and vegetables are tender.
From readersdigest.ca


QUICK BEEF AND VEGETABLE STOUP
Keyword: Dairy Free. Prep Time: 3 minutes. Cook Time: 7 minutes. Servings: 4 servings. Calories: 188kcal. Author: Steph Wagner. Cost: $1.50 per serving. Using Amy's Organic® Chunky Vegetable Soup and lean ground beef a bariatric friendly stoup can be ready in just minutes for a quick and easy lunch or dinner. Pin Recipe Print Recipe.
From bariatricfoodcoach.com


MOM'S HEARTY VEGETABLE BEEF SOUP - ALL THE HEALTHY THINGS
Step Three: Add the tomato paste, frozen vegetables, diced tomatoes, crushed tomatoes, balsamic vinegar, beef broth, Italian seasoning, salt, bay leaf, and thyme to the pot. Stir until well combined. Step Four: Bring the soup to a boil and then reduce to a simmer. Cover and simmer for 20-25 minutes.
From allthehealthythings.com


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