Farm Country Vegetable Beef Soup Best Recipes

FARM COUNTRY VEGETABLE BEEF SOUP

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.

GARDEN VEGETABLE BEEF SOUP

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.

COUNTRY VEGETABLE SOUP

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.