Farm Country Vegetable Beef Soup Best Recipes

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FARM COUNTRY VEGETABLE BEEF SOUP

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Farm Country Vegetable Beef Soup image

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

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Garden Vegetable Beef Soup image

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

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Country Vegetable Soup image

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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