VEGETABLE BEEF SOUP
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
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
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
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
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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- In a large, heavy based kettle add the olive oil. Add the beef in batches to not overcrowd the kettle. Salt and pepper each batch. Cook each batch until browned adding more oil between each batch if needed. Set the browned beef aside.
- Add a bit more olive oil if needed and add the garlic and onion cook a few minutes until translucent.
- Add the flour and cook a minute stirring to incorporate with the oils in the pan. Then pour in 2 cups of the beef broth stirring constantly to incorporate the flour with the liquid.
- Then add four more cups of the beef broth, the wine, the cooked beef and the 2 bay leaves. Cover and bring to a boil. Reduce the heat to medium-low. Continue to cook for 1 hour 30 minutes or until the beef is almost fork tender.
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- Heat the oil in a large soup pot over fairly high heat. Add all of the vegetables and the garlic, and cook, stirring often, for 4 to 5 minutes.
- Add the stock, thyme, salt, pepper, and beef, if using, to the pot. Bring the soup a boil, then reduce the heat and simmer, partially covered, until the vegetables are just barely tender, 12 to 15 minutes. Taste, adding more salt and pepper if desired.
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