Best Beef And Veggie Soup Recipes

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BEEF AND VEGGIE SOUP



Beef and Veggie Soup image

I adapted this recipe from one I saw in a cookbook in an effort to add more vegetables to our diet. Our two young sons eat this up without hesitation. -Teresa King, Chambersburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 15

1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained, optional
1 package (10 ounces) frozen corn
1 cup shredded carrots
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped fresh tomato
1 tablespoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Shredded cheddar cheese, sour cream and tortilla chips

Steps:

  • In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if desired, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired.

Nutrition Facts : Calories 220 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 531mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges

BEEF AND VEGGIE SOUP WITH MOZZARELLA



Beef and Veggie Soup with Mozzarella image

Serve homemade soup in 30 minutes with ingredients you probably have on hand.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cups frozen mixed vegetables
1 can (14.5 oz) diced tomatoes with green pepper, celery and onions (or other variety), undrained
4 cups water
5 teaspoons beef bouillon granules
1 1/2 teaspoons Italian seasoning
1/4 teaspoon pepper
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.
  • Sprinkle 2 tablespoons cheese in each of 8 soup bowls; fill bowls with soup.

Nutrition Facts : Calories 200, Carbohydrate 13 g, Cholesterol 45 mg, Fiber 3 g, Protein 15 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 5 g, TransFat 1/2 g

GROUND BEEF AND VEGGIE SOUP/CROCK POT



Ground Beef and Veggie Soup/Crock Pot image

Hubby loves vegetable beef soup so I went searching for a recipe. After finding a couple that I liked I experimented and came up with this. Serve with homemade bread and it is a filling meal on a cold winter night. Cook time does not reflect crock pot cooking time.

Provided by Mom2JandA

Categories     Winter

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 (16 ounce) package frozen mixed vegetables
2 (15 ounce) cans diced tomatoes, do not drain
2 (10 ounce) cans tomato soup
1 (16 ounce) can tomato sauce
1 cup water
1/2 cup instant rice
1/2 teaspoon Worcestershire sauce
1 tablespoon sugar
1 (1 1/4 ounce) envelope dry onion soup mix
1 tablespoon chili powder

Steps:

  • Brown ground beef and drain if it is too greasy.
  • Put ground beef in crock pot.
  • Add the rest of the ingredients to crock pot and stir.
  • Cover and cook on low 8 hours.

Nutrition Facts : Calories 394.2, Fat 13.3, SaturatedFat 4.9, Cholesterol 51.7, Sodium 1810.2, Carbohydrate 51.4, Fiber 8.6, Sugar 19.6, Protein 21.7

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