FARM COUNTRY VEGETABLE BEEF SOUP
Web
Make and share this Farm Country Vegetable Beef Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h30m
Yield 7 serving(s)
Number Of Ingredients 15
Ingredients:
- 1 1/2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 medium carrot, diced
- 1 parsnip, peeled and diced
- green beans, ends trimmed and chopped (a handful)
- 1 large potato, peeled and diced
- 2 cups cored thinly sliced green cabbage
- 2 garlic cloves, minced
- 8 cups beef stock
- 1 teaspoon fresh thyme leave (or 1/2 t. dried)
- 1/2 teaspoon salt, plus more to taste
- fresh ground black pepper
- 1 cup diced cooked beef
- 3/4 cup elbow macaroni (or small shells)
Steps:
- Heat the oil in a large soup pot over fairly high heat.
- Add all the vegetables and the garlic; cook, stirring often, for 4-5 minutes.
- Add the stock, thyme, salt, pepper, and beef to the pot.
- Bring the soup to a boil, then decrease heat and simmer, partially covered, until the vegetables are just barely tender, 12-15 minutes.
- Taste, adding more salt and pepper, if desired.
- Add the macaroni to the soup and continue to cook for a few more minutes, until the pasta is tender.
- Serve piping hot.
Nutrition Facts :
GARDEN VEGETABLE BEEF SOUP
Web
This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months. -Dawn Donald, Herron, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (3-1/2 quarts).
Number Of Ingredients 17
Ingredients:
- 1-1/2 pounds lean ground beef (90% lean)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 package (10 ounces) julienned carrots
- 2 celery ribs, chopped
- 1/4 cup tomato paste
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1-1/2 cups shredded cabbage
- 1 medium zucchini, coarsely chopped
- 1 medium red potato (about 5 ounces), finely chopped
- 1/2 cup fresh or frozen cut green beans
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cans (14-1/2 ounces each) reduced-sodium beef broth
- Grated Parmesan cheese, optional
Steps:
- In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer., Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese.
Nutrition Facts :
COUNTRY VEGETABLE SOUP
Web
Years ago when money was scarce, I often relied on this economical standby. I sometimes added roast beef when leftovers were available.
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 20 servings (5 quarts).
Number Of Ingredients 18
Ingredients:
- 2 quarts water
- 2 cans (10-1/2 ounces each) condensed French onion soup, undiluted
- 1 can (28 ounces) diced tomatoes, undrained
- 3 cups chopped zucchini
- 1 cup diced carrots
- 1 cup sliced celery
- 1 cup diced peeled potato
- 1/2 cup chopped fresh parsley
- 1 garlic clove, minced
- 1 teaspoon beef bouillon granules
- 1 bay leaf
- 1/2 teaspoon each dried basil, thyme and marjoram
- 1/4 teaspoon pepper
- 8 bacon strips, cooked and crumbled
- 2 cups broken uncooked wide egg noodles
- 2 cans (15 ounces each) butter beans, rinsed and drained
- 1/4 cup grated Parmesan cheese
- 4 cups cubed cooked roast beef, optional
Steps:
- In a Dutch oven or soup kettle, combine water, soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add bacon and noodles; simmer for 15 minutes, stirring frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving.
Nutrition Facts :
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