Farm Country Vegetable Beef Soup Food

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VEGETABLE BEEF SOUP



Vegetable Beef Soup image

Loaded with fresh veggies and tender beef, this hearty Vegetable Beef Soup is the perfect comfort food!

Provided by Holly Nilsson

Categories     Appetizer     Dinner     Lunch     Side Dish     Soup

Time 1h35m

Number Of Ingredients 14

1 ½ pounds beef chuck roast (trimmed and cubed into ½" pieces)
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 onion (chopped)
2 cloves garlic (minced)
6 cups beef broth
15 ounces canned tomatoes (with juices)
1 teaspoon Italian seasoning
2 cups potatoes (cubed ½")
3 carrots (sliced ½")
1 rib celery (sliced ½")
1 cup green beans (cut into 1" pieces)
½ cup frozen corn (thawed or canned )

Steps:

  • Season beef with salt & pepper.
  • Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.
  • Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.
  • Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender.
  • Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).
  • Season with salt & pepper to taste and serve.

Nutrition Facts : ServingSize 2 cups, Calories 229 kcal, Carbohydrate 11 g, Protein 21 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 59 mg, Sodium 636 mg, Fiber 3 g, Sugar 5 g

FARM COUNTRY VEGETABLE BEEF SOUP



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

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 : Calories 155.2, Fat 3.9, SaturatedFat 0.8, Sodium 1206.7, Carbohydrate 24.2, Fiber 3.4, Sugar 3.2, Protein 6.4

COUNTRY VEGETABLE SOUP



Country Vegetable Soup image

This is a recipe my mom got from somebody and we all liked. She used to make it on rainy days for us and we all called it "rain soup." It is easy to make and has all the vegetables in it. On a cold and rainy day, it hits the spot but is very good other times as well.

Provided by OceanLuvinGranny

Categories     Vegetable

Time 25m

Yield 1 Pot, 4-5 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
3 garlic cloves, chopped
1 teaspoon crushed red pepper flakes
1 medium onion, chopped
3 celery ribs, sliced
2 carrots, peeled and sliced
1 small zucchini, sliced in half circles
2 cups chicken stock (can use vegetable if you prefer)
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) crushed tomatoes
1 (15 ounce) can white beans, undrained
1 (15 ounce) can Italian cut green beans, drained (the flat ones)
salt and pepper
1 teaspoon sweet basil (ground kind)
1 (15 ounce) can garbanzo beans, drained
1 (8 ounce) package wide egg noodles, cooked (use half)
1 dash grated parmesan cheese (to garnish)
bread sticks to serve with soup

Steps:

  • Add olive oil to hot dutch oven.
  • Add garlic and crushed red pepper flakes and stir.
  • Add onions, carrots, celery, and zucchini.
  • Cook 10 minutes.
  • Then add the stock, both cans of tomatoes, beans, garbanzo beans, drained green beans.
  • Cook until bubbles and season with salt and pepper.
  • Simmer for another 5 minutes.
  • Take off heat and stir in basil.
  • Stir in cooked noodles.
  • Ladle sooup into bowls and serve with grated cheese and bread sticks.

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