Best Beef And Sausage Soup Recipes

BEEF AND SAUSAGE SOUP

Beef and Sausage Soup image

Everyone enjoys this soup, which is hardy and tasty. Each time I serve it, people seem to want the recipe. When that happens, I know it's appreciated!

Provided by Taste of Home

Categories Lunch

Time 2h25m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1 pound beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 pound bulk Italian sausage, shaped into balls
1 can (28 ounces) diced tomatoes, undrained
3-1/2 cups water
1 cup chopped onion
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon Italian seasoning
2 cups cubed peeled potatoes
1 cup sliced celery

Steps:

In a Dutch oven over medium-high heat, brown beef in oil on all sides. Remove with a slotted spoon and set aside. Brown sausage on all sides; drain. , Return beef to the pan. Add the tomatoes, water, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Add the potatoes and celery. Cover and simmer for 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 256 calories, Fat 13g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 802mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

BEEF AND SAUSAGE SOUP

BEEF AND SAUSAGE SOUP image

Categories Beef Vegetable Braise Sauté Dinner

Yield 8

Number Of Ingredients 13

Ingredients

1 lb smoked farmer sausage, sliced in 1/2" rounds
1 lb beef short ribs
2 Tbsp cooking oil
Salt & pepper
1-1/2 Tbsp Herbes de Provence
1 large potato diced
3 cloves of garlic, minced
3 ribs of celery, diced
1 onion, chopped
1 green pepper, diced
5 cups beef or chicken broth
1/6 oz can tomato paste
Chopped parsley for garnish

Steps:

1. Salt, pepper, and season beef short ribes with Herbes de Provence. 2. Place oil in a large frying pan over medium flame. 3. When oil is hot, place beef short ribs in frying pan and brown on all sides. 4. Add beef broth, cover and simmer slowly for two hours or until beef ribs are tender. Remove ribs from broth and set aside beef and broth. When ribs are cool, cut beef into small pieces. 5. While the ribs are cooking, place sausage in another frying pan and lightly brown. 6. Add diced potato and saute with the sausage for another 5 minutes stirring often. Set aside. 7. Take beef broth and place in a large stock pot. Add garlic, celery, onion and green pepper, bring to a boil, and then simmer for 15 minutes until vegetables are tender. 8. Add the sausage, potatoes, beef, kidney beans, and tomato paste to the broth. Mix thoroughly and simmer for another 10 minutes. 9. Serve immediately with parsley garnish.