CHUNKY VEGGIE BEEF SOUP
This chunky soup is loaded with tender beef stew meat, carrots, potatoes and green beans-and it sure is tasty! A little steak sauce and garlic powder season the broth perfectly. -Jimmy Osmon of Upper Darby, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield 9 servings (about 3-1/4 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender., Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 227 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 584mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
HEARTY BEEF VEGGIE SOUP
Here's a slow-cooked meal-in-one just perfect for chilly winter nights. It's nice to come home to a hearty soup that's ready to eat. It goes well with a fruit salad and bread. -Colleen Jubl, Dayton, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in V8 juice, coleslaw mix, tomatoes, Worcestershire sauce, basil and pepper. Cover and cook on low for 3-4 hours or until heated through. Add corn and green beans during the last 30 minutes of cooking.
Nutrition Facts : Calories 162 calories, Fat 4g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 380mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
BEEF VEGGIE SOUP
Brimming with chunks of beef, potatoes, carrots, green beans and mushrooms, this satisfying soup is a meal in itself. When unexpected guests come to visit, this is one of my favorite recipes to prepare because it's ready in no time. -Ruby Williams, Bogalusa, Louisiana.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- Place first seven ingredients in a 6 qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.
Nutrition Facts : Calories 150 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 634mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
BEEF VEGGIE BEAN SOUP
HUGE pot Bean soup with beef and veggies. Very filling. Great with salad or sandwiches. Great for a crowd. makes 9 1-1/2 cup servings
Provided by novitz
Categories Beans
Time 3h20m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Soak beans for at least 6 hours or overnight.
- Drain and rinse beans.
- Place in large soup pot and cover with 6 cups water.
- Add 3 beef boullion cubes, onion and celery.
- Bring to a boil, then reduce heat to a rapid simmer.
- Cover bean pot.
- Meanwhile, Cube sirloin and lightly brown with Worchesire sauce.
- Add to bean pot.
- Simmer for 1 1/2 hours.
- Add can of beef broth and bag of frozen carrots (I let them thaw on the counter to reduce cooking time) Simmer covered 1 addittional hour.
- Add cans of green beans and corn.
- Simmer 15 minutes.
- *When I add carrots and beef broth I throw in some garlic powder and whatever seasonings I have in the cabinet.
SLOW COOKER VEGGIE-BEEF SOUP WITH OKRA
So easy! These ingredients are probably in your kitchen right now!
Provided by KR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 4h20m
Yield 4
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, cook the ground beef and onion until beef is evenly brown and onion is tender. Drain grease.
- In a slow cooker, mix the beef and onion, diced tomatoes, Italian diced tomatoes, vegetables, okra, potatoes, ketchup, salt, and pepper. Pour in enough water to cover.
- Cover slow cooker, and cook 4 hours on Low.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 44.2 g, Cholesterol 68.8 mg, Fat 14 g, Fiber 9.6 g, Protein 27.3 g, SaturatedFat 5.4 g, Sodium 487.9 mg, Sugar 7.7 g
ITALIAN VEGGIE BEEF SOUP
My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so well, we take it to our own friends who need comfort. Always does the trick. -Sue Webb, Reisterstown, Maryland
Provided by Taste of Home
Time 30m
Yield 12 servings (4 quarts).
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 646mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
EASY SLOW COOKER BEEF VEGGIE SOUP
Make and share this Easy Slow Cooker Beef Veggie Soup recipe from Food.com.
Provided by iluvmythomas
Categories Meat
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a nonstick skillet cook beef and onion over medium heat until meat is no longer pink; drain.
- Transfer to a 5-qt slow cooker.
- Add the remaining ingredients.
- Cover and cook on low for about 4 hours or until vegetables are tender.
- Discard bay leaf before serving.
Nutrition Facts : Calories 200.6, Fat 5.9, SaturatedFat 2.4, Cholesterol 36.9, Sodium 431.7, Carbohydrate 23.4, Fiber 3.7, Sugar 6.4, Protein 14
BEEF AND VEGGIE SOUP
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
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
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
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
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
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
VEGGIE BEEF ALPHABET SOUP
I started making this when my kids were little because I could get them to eat it because of the tiny Alphabet noodles and it is still a family favorite. Best served with cornbread, bisquits or hot rolls. Makes a whole meal.
Provided by Susie LaLonde
Categories Other Main Dishes
Time 3h30m
Number Of Ingredients 16
Steps:
- 1. Cut your meat to small pieces..bite sized. Remove all fat bones etc. melt the butter in big soup kettle and then brown your meat until it is super dark brown stirring constantly so it does not burn but you want the dark brown in the bottom (makes better soup stock the darkest you can get it without burning it)
- 2. When your meat is brown enough fill your soup pan to about 3/4 full of hot water add your cup of strong coffee, beef base or boullion and garlic powder and cover (very important so the stock does not evaporate too fast) on it and simmer it until it is tender, about an hour to hour and a half depending on the meat.
- 3. Peel and cut 5 good size potatoes, 1 lb. bag of carrots and dice 1 onion into small pieces. Add your onion to the beef as soon as it is cut and put your carrots and potatoes in a bowl with cold water covering so they don't get all brown and nasty while the beef cooks. With a very sharp knife cut off all of the corn from the cobs and put aside in bowl.
- 4. Test your meat and check to see that stock does evaporate too much (add more water to at least 1/2 pan full during the time your meat is cooking)
- 5. When tender enough add your carrots and potatoes and corn, tomato sauce and paprika and cook for 10-15 minutes until fork tender, add green beans and alphabet noodles cook 15 minutes more. Salt and Pepper to taste VIOLA!
BEEF'N VEGGIE SOUP WITH MOZZARELLA
Number Of Ingredients 7
Steps:
- 1. Cook beef and onion in 4-quart Dutch oven over medium-high heat about 10 minutes, stirring occasionally, until beef is brown drain.2. Stir remaining ingredients except cheese into beef. Heat to boiling reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.3. Sprinkle about 2 tablespoons cheese in each of 8 soup bowls. Fill bowls with soup.1 SERVING: Calories 185 (Calories from Fat 100) Fat 11g (Saturated 5g) Cholesterol 40mg: Sodium 1050mg Carbohydrate 8g (Dietary Fiber 2g) Protein 16g o % Daily Value: Vitamin A 24% Vitamin C 16% Calcium 14% Iron 8% o Exchanges: 2 Medium-Fat Meat, 2 Vegetable o Carbohydrate Choices: 1/2together timeStart a kitchen garden by buying and sprouting alfalfa seeds, mung beans or dry peas. Or plant seeds for chives or other herbs in a small planter to keep by the kitchen window.
Nutrition Facts : Nutritional Facts Serves
BEEF BARLEY VEGGIE SOUP
Make and share this Beef Barley Veggie Soup recipe from Food.com.
Provided by Marie
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and garlic in oil.
- Add to blender with tomatoes and blend.
- Saute ground beef over medium high heat until brown, then drain off fat.
- Add celery, tomatoes, broth, water and barley.
- Bring to a boil, then turn down to simmer and cook for 1 hour, stirring occasionally.
- Add vegetables and simmer another 15 minutes.
- Add salt and pepper to taste.
- If it becomes too thick, add 1 more 15oz can beef broth.
Nutrition Facts : Calories 225.4, Fat 8.3, SaturatedFat 2.8, Cholesterol 36.9, Sodium 551.9, Carbohydrate 21, Fiber 5.5, Sugar 3.4, Protein 16.8
MAMA'S VEGGIE BEEF SOUP
I have to make this in a 16 quart stew pot because as soon as I start it, at least 5 teen age males can smell it..
Provided by Shawn Sisler @Shawn
Categories Beef Soups
Number Of Ingredients 11
Steps:
- boil stew beef or beef ribs until done through. remove from juice, dump juice in big pot with all other ingredients, cut up beef if not already done, into 1 inch cubes, place in large pot with rest of the ingredients and let come to full rolling boil for 20 minutes, then turn down and let simmer as long as you like. This soup is even better the next day, if you're lucky enough to have leftovers.
VEGGIE BEEF SOUP
Ordinary ingredients, but EXTRAordinary flavor! The veggies lend this soup a unique sweetness that we just ate up.
Provided by Penny Andersen
Categories Beef Soups
Time 10h30m
Number Of Ingredients 13
Steps:
- 1. Melt butter in a frying pan, add cubed Sirloin Steak or Pot Roast (trim off any fat), sear the meat until fully cooked.
- 2. While your meat is browning, fill stock pot with ALL the vegetables, and broths, and spices then cook on medium heat.
- 3. Add cooked meat and all the juices from the pan to the stock pot. Pour about a cup of water into the frying pan and scrape all the browned stuff from the pan and put that into the stock pot! This is where you get a lot of the flavor from. Cook 8-10 hrs. Serve with fresh hot baked bread.
SOUL WARMING VEGGIE BEEF SOUP
The curry powder adds a unique touch to this hearty soup, don't skip the cheese topping it's the perfect finishing touch! This was a dish all our kids would eat when little and the was the one way everyone ate cooked cabbage. A bonus was how easy it was to make. The veggies are flexible, my kids didn't like zuchinni so I would sub frozen french cut green beans or corn.
Provided by momaphet
Categories Vegetable
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Brown and drain the ground beef in a large pot, add everything else except the cheese, simmer until the carrots and potatoes are tender, about an hour, half way through taste the broth and adjust the seasoning to taste, the curry should be present without being dominant. Add extra broth or water as needed.
- Remove bay leaf, serve with a generous sprinkle of cheddar cheese.
Nutrition Facts : Calories 144.3, Fat 4.2, SaturatedFat 1.6, Cholesterol 24.6, Sodium 132.8, Carbohydrate 17.1, Fiber 4.6, Sugar 6.2, Protein 10.5
VEGGIE BEEF SOUP
My husband and I love this beef and vegetable-packed soup. Broccoli, turnips or peas also make a nice addition.-Marie Freigang, Rocky Mountain House, Alberta
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan or Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
Nutrition Facts :
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