Best Elaines Old Fashioned Vegetable Beef Soup Recipes

OLD-FASHIONED VEGETABLE BEEF SOUP

Old-Fashioned Vegetable Beef Soup image

Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.

Provided by Marla Swoffer

Categories One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

Steps:

Cut meat into small, bite-size (1/2") pieces.
In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
Set aside on a plate.
Chop celery, onion, potatoes, and carrots into bite-size pieces.
Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
Bring to a boil.
Reduce heat and simmer uncovered until beef is almost tender, about an hour.
Add peas and hot sauce to soup.
Cover and simmer until beef is tender, about 30 minutes longer.
Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9

OLD-FASHIONED BEEF-VEGETABLE SOUP

Old-Fashioned Beef-Vegetable Soup image

For a winter gathering, there's nothing better than this amazingly flavored beef soup, with classic ingredients like rutabagas and cabbage.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h

Yield 14

Number Of Ingredients 15

Ingredients

3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces
10 cups water
3 tablespoons beef-flavor instant bouillon
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
2 dried bay leaves
4 cups vegetable juice
3 cups cubed potatoes (3 medium)
3 cups coarsely chopped cabbage
2 cups frozen small whole onions (from 16-oz bag)
2 cups cubed peeled rutabaga (1 1/2 medium)
2 cups frozen cut green beans (from 1-lb bag)
4 medium carrots, sliced (2 cups)
3 medium stalks celery, sliced (1 1/2 cups)

Steps:

In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 30 mg, Fiber 4 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 850 mg, Sugar 7 g

ELAINE'S OLD FASHIONED VEGETABLE BEEF SOUP

Elaine's Old Fashioned Vegetable Beef Soup image

This is a very versatile soup. Make it with the vegetables and grains that you already have. You can substitute whatever you like. Rutabagas and mild peppers are good. It is a very good way to get your family to eat vegetables. You can even add a handful of dried lentils - they will never know. Teenage boys with hollow legs...

Provided by Elaine Douglas

Categories Vegetable Soup

Time 55m

Number Of Ingredients 18

Ingredients

1 lb ground beef (or ground turkey)
1 c chopped onion
1 tsp chopped garlic, or to taste
1 c raw potato diced (or ¼ c. barley, softened in 1 c. water for 8 hours) (or ¼ c. rice, millet, rye or faroe)
1 c sliced carrot
1 c sliced celery
1/2 lb green beans cut diagonally or 2 c. frozen cut beans
1 28 oz can diced tomatoes or 2 lbs. fresh or frozen tomatoes, diced
1 c canned drained beans kidney, black, or black eyed peas - optional
9 c beef bouillon or stock or a combination of stock and water.
2 tsp salt
1/4 tsp thyme, dried
1/4 tsp basil, dried
1 bay leaf
1/4 tsp ground pepper
5 dash(es) red pepper sauce (optional)
1 7 oz can whole kernel corn, undrained (or ½ cup of frozen corn)
1 c frozen peas

Steps:

1. Brown beef and onion in large saucepan until meat is slightly browned. Drain off excess fat (if you use very lean beef there will be no excess fat).
2. Add remaining ingredients except corn and peas. Simmer 30 minutes or until raw vegetables are tender.
3. Add corn and peas, continue heating for 5 minutes. If you use frozen vegetables add another cup of water.
4. Remove and discard bay leaves. Taste for seasoning. Add a bit more salt if necessary.