Best Beef Tomato Soup Recipes

SAVORY TOMATO BEEF SOUP

Steps:

• In a Dutch oven or soup kettle, brown the stew meat and soup bone in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 4-5 hours or until meat is tender. Skim fat. Remove meat from bone; cut into 1/2-in. cubes. Return to soup; heat through.

MACARONI, BEEF AND TOMATO SOUP

Steps:

• Saute ground beef, onions and celery.
• Add salt, pepper and tomatoes, tomato soup, beef broth, macaroni and worcestershire sauce.
• Bring to a boil then simmer for 18 minutes.
• Divide into containers and freeze if so desired.

TOMATO BEEF BARLEY SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker., Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours., Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.

BEEF, BEAN AND TOMATO SOUP

Steps:

• Brown the ground beef in a dutch oven or heavy stock pot, season with salt and pepper.
• Add the chopped onion and green pepper, and saute for 5 to 10 minutes.
• Add the kidney beans, tomatoes, onion soup mix, parsley, basil, water.
• Bring to a boil, add the pasta.
• Reduce heat and simmer for 10- 20 minutes, until pasta is cooked.
• Add salt and pepper to taste.

TOMATO, BEEF AND BARLEY SOUP

Steps:

• In 4-quart saucepan or Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir in soup, water, barley and celery. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 15 minutes, stirring occasionally, until barley is tender.
• Stir in frozen mixed vegetables. Cook 6 to 7 minutes, stirring occasionally, until mixture is hot. Sprinkle each serving with 1 tablespoon cheese.

BEEF-TOMATO SOUP

Steps:

• In a large Dutch oven or heavy-bottomed stock pot, cook and stir the beef, onion and green pepper in the 2 tbsp oil until meat is browned on all sides; drain the oil.
• Add in the next 10 ingredients.
• Bring to a boil.
• Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender.
• Stir in the crushed tomatoes and the tomato paste.
• Cover and simmer for another 25-30 mins longer, or until the meat is tender.
• Discard the bay leaves before serving.
• Garnish soup bowls with a couple of tablespoons of sour cream if desired.

TOMATO, BEEF AND BARLEY SOUP

Steps:

• Cook meat in large saucepan sprayed with cooking spray on medium heat until evenly browned, stirring frequently. (Meat will not be done.) Drain meat in colander; set aside.
• Add vegetables to pan; cook 5 to 7 min. or until crisp-tender, stirring frequently.
• Return meat to pan. Add water, beef broth, pasta sauce and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 40 min., stirring occasionally and adding barley to the soup after 25 min.

GR.BEEF,CAULIFLOWER,TOMATO& MACARONI SOUP

Steps:

• 1. Prepare the cauliflower head. Wash and cut off the florets. Put in cold water with 1 teaspoon of salt. Let sit at least 10-15 minutes while you continue with the recipe.
• 2. Peel and dice the onion. Set aside.
• 3. Melt butter in a saucepan. Brown the ground beef slightly.
• 4. Add the tomatoes and onions and drained cauliflower to the pot with the ground beef.
• 5. Add 4 cups hot water to the same pot. Cover tightly and simmer for thirty minutes
• 6. Add the remainder of hot water (4 cups), uncooked dry elbow macaroni , pepper, parsley and celery salt. cook until macaroni's are tender. If freezing soup..Add the pasta when soup is thawed!
• 7. For a added great taste serve soup topped with the grated parmesan cheese. You might be surprised how delicious the added cheese does to this soup.
• 8. corrections for this soup... Please see comments by ROSE.on ....12/22/13. Thank you Rose.!!! I am felling much better, will soon be back and... feisty again!! HA!...Nancy 12/23/13 Hugs, nancy

BEEF, CABBAGE AND TOMATO SOUP

Steps:

• Spray the bottom of a large saucepan with vegetable oil. Over medium-high heat, cook ground beef and onion for about 5 minutes, or until the meat has lost its pink color, using the edge of a plastic spoon or spatula to break up the beef as it cooks. Pour off any accumulated fat. Add the beef broth and the remaining ingredients except for the rice, and bring to a boil. Reduce the heat to low, cover and simmer gently for 40 minutes. Add the rice and simmer for 20 minutes more, until the rice is cooked. Remove the bay leaf and serve. Makes 3 quarts. LeanNotes: Ground all-white-meat turkey may be substituted for the ground beef. Use chicken or turkey broth for the beef broth. Nutrition values per 1½-cup serving: 124 calories(17.1 percent from fat), 2.4 g fat (0.9 g saturated), 16.9 g carbohydrates, 2.3 g fiber, 9.6 g protein, 12.3 mg cholesterol, 840 mg sodium. SaltSense: Omitting the added salt reduces the sodium per serving to 696 mg. Using no-salt-added beef broth further reduces the sodium per serving to 80 mg.

SPICY TOMATO BEEF SOUP

Steps:

• In a 3-4 qt dutch oven heat oil and add the beef and onion, cook until beef is done and the onion is softened. Add the garlic and Cajun seasoning, cook until fragrant, about 1 more minute.
• Add the beef broth, ketchup, chili sauce, diced tomato ,potatoes, bell pepper, carrot, celery seed and oregano. Cover and bring it to a simmer.
• Simmer the soup for 20 mins then add the red pepper flakes and simmer for up to 5 mins longer or until the vegetables are tender but not mushy.
• Rest the soup for 5-10 mins, Taste and add salt and pepper to your liking.

BEEF & TOMATO MACARONI SOUP BASE

Steps:

• Heat olive oil in large deep pan over medium heat.
• Add onion and carrot, saute for 3 min.
• Add garlic, saute for another minute.
• Add the rest of the ingredients except for the frozen corn, bring to a boil.
• Reduce to a strong simmer, and cook stirring often, until the tomato reduces significantly.
• When desired consistency is reached, add frozen corn and proceed to can.

PANTRY TOMATO BEEF SOUP

Steps:

• Combine first five ingredients in in a soup pot and simmer for 30 minutes.
• Add cooked macaroni just prior to serving.
• Top with parmesan cheese, if desired.

TOMATO BEEF VEGETABLE WITH SWISS CHARD SOUP

Steps:

• 1. In a large skillet with olive oil and butter,fry onion, celery, and carrots until softened, add garlic and tomato paste until garlic becomes fragrant.
• 2. Add salt and pepper to taste and Italian seasoning.
• 3. Add can of tomatoes and their juices.
• 4. Add 8 cups of bouillon and 4 cups of water into a separate pot on med heat, then add all skillet to the pot.
• 5. Add cooked ground beef and swiss chard to pot and bring to a boil and simmer for 20 minutes, add cooked macaroni and chick peas, continue heating for 5 minutes and serve.

TOMATO AND BEEF SOUP

Steps:

• In a Dutch oven, combine the broth, celery, carrots, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until the vegetables are crisp-tender. Stir in the next nine ingredients. Cover and simmer for 10 minutes. Add beef and pasta; heat through.

HEARTY BEEF-TOMATO SOUP

Steps:

• Prepare soup with water as directed on can, using 3-quart saucepan. Stir in beef and frozen peas; heat to boiling. Stir in rice; remove from heat.
• Cover and let stand about 5 minutes or until rice is tender; stir. Sprinkle each serving with croutons.

BEEF, BEAN AND TOMATO SOUP

Steps:

• 1 Brown the ground beef in a dutch oven or heavy stock pot, season with salt and pepper. 2 Add the chopped onion and green pepper, and celery, and saute for 5 to 10 minutes. 3 Add the beans, tomatoes, onion soup mix, parsley, basil, oregano, Italian delight, bay leaves, beef broth and water. 4 Bring to a boil, then simmer for 10 minutes. 5 Add the pasta. Reduce heat and simmer for 10- 20 minutes, until pasta is cooked. 6 Add salt and pepper to taste.

NOODLE SOUP (TOMATO BEEF)

Steps:

• Brown the meat in small batches.
• Add the beef broth, tomatoes, and 1 can of water.
• Add the spices.
• Bring to a boil, then let simmer. If you're in a hurry - 30 minutes. If you have time, 1 to 1 1/2 hours. It just tastes better the longer it cooks.
• Add salt and pepper to taste.
• Bring back to a boil and noodles (as many as you like in your soup.).
• *NOTE - you can use almost any tomato - crushed, petit diced, whole. Sometimes I add some tomato paste to thicken it a bit, sometimes some tomato sauce. It just depends on what you like.
• This also freezes well - the meat becomes VERY tender. I freeze it without the noodles, then cook them in it after it's thawed. I always have at least one container of this in the freezer.

SAVORY TOMATO BEEF SOUP

Steps:

• 1. Trim fat from meat. Place oil and meat in skillet; brown meat and drain.
• 2. Place browned meat in slow cooker. Stir in remaining ingredients.
• 3. Cover and cook on low setting for 8 - 10 hours.
• 4. Skim fat off of soup and stir soup well.

CREAMY TOMATO-BEEF NOODLE SOUP

Steps:

• 1. Cook beef and onion in Dutch oven over medium heat about 10 minutes, stirring occasionally, until beef is brown drain.2. Stir in remaining ingredients except noodles. Heat to boiling. Stir in noodles reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until noodles are tender. Remove bay leaf.1 SERVING: Calories 370 (Calories from Fat 180) Fat 20g (Saturated 8g) Cholesterol 85mg Sodium 1080mg Carbohydrates 24g (Dietary Fiber 2g) Protein 25g.

HEARTY TOMATO-BEEF SOUP

Steps:

• Cook the ground beef in a pot with onion until no longer pink; drain fat.
• Add in garlic, basil, oregano and chili flakes; cook stirring over medium-high heat until lightly browned (about 8 minutes).
• Add in chili powder and stir for 1 minute.
• Stir in tomato soup, whole tomatoes with juice, water, and diced carrot; bring to a boil over medium-high heat breaking up the tomatoes slightly with a fork.
• Reduce heat to low, partially cover and simmer for about 30 minutes stirring occasionally.
• After 30 minutes of simmering add in the kidney beans, whole or cut green beans and seasoned salt; simmer for another 15-20 minutes seasoning with black pepper about halfway through cooking.
• Mix in the cooked pasta until heated through.
• Ladle into bowls and sprinkle freshly grated Parmesan cheese on top.