Vegetable Beef Soup Recipes Homemade Food

VEGETABLE BEEF SOUP (FALL APART BEEF!)

Steps:

• Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.
• Pat beef dry with paper towels, then sprinkle with salt and pepper.
• Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
• If pot looks dry, add a touch more oil.
• Add garlic and onion, cook for 2 minutes.
• Add carrot and celery, cook for 2 minutes or until onion is translucent.
• Stir in flour, then slowly pour in beef broth while constantly stirring.
• Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.
• Cover, adjust heat to medium low so it's bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.
• Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.
• The soup is ready when the potatoes are cooked and beef is very tender (see video).
• Adjust salt and pepper to taste (I like lots of pepper in this!).
• Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread or super easy Irish Soda Bread!

VEGETABLE BEEF SOUP - BASIC RECIPE

Steps:

• Brown meat in large pot along w/ onions, celery, and carrots.
• Add remaining ingredients, bring to a boil.
• Reduce heat, cover and simmer 30-45 mins til veggies and barley are done.
• Note #1: I've been adding ½ cup pearl barley to the soup, which will be done in the amount of simmering time. Quick barley takes only 10 minutes to cook so you could add later.
• Note #2: I've found that adding pasta, while good at first, it continues to absorb the soup liquid and get really big and the soup becomes more like a stew. If you'd like noodles, I would cook them separately and add them to the bowl just before ladling in the soup.
• Note #3: You could also add rice, if you would like.

VEGETABLE BEEF SOUP II

Steps:

• In a large stock pot brown sirloin and onion. Drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil. Cover and cook until vegetables are tender, approximately 45 minutes.

HOME-STYLE VEGETABLE BEEF SOUP

Steps:

• In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
• Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
• Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.

QUICK AND EASY VEGETABLE BEEF SOUP

Steps:

• Heat a large pot over medium heat. Cook and stir ground beef and ground turkey in the pot until completely browned, 7 to 10 minutes. Stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes. Drain fat from the pot and return to medium heat.
• Pour water and tomatoes into the pot. Season soup with garlic powder, sea salt, basil, and black pepper. Stir beef base through the soup. Add frozen mixed vegetables to the pot; stir.
• Bring the soup to a boil, reduce heat to low, and cook, stirring occasionally, until the vegetables are cooked through, 20 to 30 minutes.

EASY VEGETABLE BEEF SOUP WITH GROUND BEEF

Steps:

• In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
• Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.

VEGETABLE BEEF SOUP

Steps:

• Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

EASY VEGETABLE BEEF SOUP

Steps:

• In a large pot over medium heat, cook beef until brown; drain.
• In a large pot over medium heat, combine cooked beef, water, tomatoes, onion, potatoes, mixed vegetables, bouillon and pepper. Bring to a boil, then reduce heat and simmer 45 minutes.

HOMEMADE VEGETABLE BEEF SOUP

Steps:

• in a large pot, brown the onions and celery in the oil.
• add all the other ingredients (except cream and cheese).
• bring to a boil.
• reduce to a simmer, and cook for 20 minutes or until the potatoes are done.
• if you prefer a creamy soup to a clear one, add the cream now and let it cook in for 5 minutes.
• serve with a little parmesan cheese on top.

HOMEMADE VEGETABLE BEEF SOUP

Steps:

• Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
• Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

HOMEMADE BEEF VEGETABLE SOUP

Steps:

• Heat about a tablespoon or two of vegetable oil in a skillet over medium heat. Put the whole roast in the skillet. Brown good on both sides. About 5 or 6 minutes on each side. Remove roast from the pan. Cut it into one inch cubes. Place meat in a large soup pot. Add the broth, seasonings, onion, celery, cabbage. Bring this to a boil. Skim any excess fat that comes to the surface and discard. This is important. Cover and reduce heat to a simmer. Simmer for about an hour and forty-five minutes. Add the carrots,green beans, corn, okra and potatoes to the pot. Return the soup to a boil. Then reduce heat and simmer for 45 more minutes. When done, serve in a bowl with warm Kluski Noodles. Enjoy.

HOMEMADE BEEF VEGETABLE SOUP

Steps:

• Wash chuck roast and cut into bite sized pieces.
• Place roast in large stock pot and add the onion, garlic powder, parsley, salt and water.
• Boil approximatey one hour or until meat is tender.
• When the meat is tender, make sure you have at least 2 quarts of water left in the pot.
• Then, add the 2 cans diced tomatoes with liquid, and the 2 cans of tomato sauce.
• Add all of the drained, canned vegetables.
• Add the sliced carrots and diced potatoes.
• Bring to a boil, reduce heat and cover and simmer until the potatoes are done.
• When potatoes are done, the soup is ready to serve.
• Black peper and/or hot sauce can be added as served.

DELICIOUS VEGETABLE BEEF SOUP

Steps:

• Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
• Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
• Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.

MAMA'S HOMEMADE BEEF & VEGETABLE SOUP

Steps:

• In a large dutch oven, sear beef stew meat till almost burned so that the meat has a better flavor. You may need to do this in batches.
• When meat is seared, cover it in the same pot with water.
• Add chopped onion and seasonings including boullion cubes.
• Bring this to a boil. Lower heat to simmer for one and one half to two hours. This makes the meat fall apart tender.
• Add frozen, mixed vegetables and bring back to a boil.
• Note: I (Mama,too) add ketchup at this point to add flavor and thicken the broth just a bit. Add however much you feel like, however, She made a note on my recipe stating "ketchup very important for flavor".
• Cook approximately 1 hour or until vegetables are done to your desire.

AWESOME BEEF VEGETABLE SOUP

Steps:

• Melt the butter in a large skillet over medium heat, and stir in the onion, garlic, and horseradish. Cook and stir until the onion is translucent, about 5 minutes, then mix in the ground beef. Cook and stir the ground beef until evenly browned, no longer pink, and crumbly. Drain excess fat, and transfer the cooked beef mixture into a large soup pot.
• Mix in the tomatoes, water, potatoes, mixed vegetables, carrots, corn, butter-flavored granules, dill seasoning, hot pepper sauce, and cinnamon, and stir to thoroughly combine. Bring the soup to a boil, then reduce heat to a simmer and cook until the vegetables are tender, about 1 hour. Stir occasionally. Before serving, season to taste with Parmesan cheese, salt, and black pepper.

VEGETABLE BEEF SOUP

Steps:

• Spray a large pot with non-stick spray. Saute carrot and onion until soft. Add garlic and saute for a few more minutes.
• Add remaining ingredients and simmer 15 minutes.
• Enjoy!

HOMEMADE VEGETABLE BEEF SOUP

Steps:

• Dump everything in a crockpot.
• Add 1 quart water.
• Cover and cook on low 8-12 hours.

VEGETABLE-BEEF SOUP

Steps:

• Heat a heavy 6-quart pot over medium heat. Add the salt pork and sauté until golden. Remove it and set aside. Discard all but 1 tablespoon of the drippings.
• Increase the heat to medium-high (add vegetable oil, if using). In batches, brown the marrow bones and stew meat. Add 3 quarts of water and the salt pork. Bring to a boil, reduce heat and simmer 2 hours, skimming off any foam.
• Add the tomatoes, carrots, onions, celery and parsnips; return to a boil. Reduce the heat, cover and simmer 30 minutes. Add the lima beans and green beans. Cover and simmer for another 30 minutes. Add the okra and simmer 20 minutes. Remove marrow bones and salt pork. Add the corn and peas and cook for about 10 more minutes, until cooked through. Skim off the fat from the surface and discard. Taste the broth and add sugar, salt and pepper as needed. The soup is ready but improves with age. If not serving immediately, refrigerate after it cools. Before reheating, skim off any congealed fat. If it is too thick, thin with a bit of water.