Best Everything But The Kitchen Sink Soup Beef Vegetable Soup Recipes

KITCHEN SINK SOUP FORMULA

Kitchen Sink Soup Formula image

Use this easy formula and everything but the kitchen sink to create a comforting soup that's quick to prepare.

Provided by EatAndRun

Categories Vegetable Soup

Time 45m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup sliced carrot
½ cup sliced celery
2 cloves garlic, minced
4 cups low-sodium vegetable broth
1 (15 ounce) can red kidney beans, rinsed and drained
1 (16 ounce) can diced tomatoes, undrained
4 ounces elbow macaroni
1 (8 ounce) can tomato sauce
1 ½ cups drained canned peas
2 tablespoons red wine vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, 1 minute more.
Stir in broth, beans, tomatoes, pasta, and tomato sauce. Bring to a boil. Reduce heat and simmer, covered until pasta is tender, about 20 minutes. Add peas and vinegar. Cook, uncovered, until peas are heated through, 2 to 3 minutes more. Season with salt and pepper. Serve soup topped with cheese.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 50.1 g, Cholesterol 13.7 mg, Fat 7.2 g, Fiber 8 g, Protein 12.7 g, SaturatedFat 2.9 g, Sodium 1008.7 mg

HOMEMADE VEGETABLE BEEF SOUP

Homemade Vegetable Beef Soup image

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Provided by renee

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 5h55m

Yield 10

Number Of Ingredients 10

Ingredients

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

Steps:

Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g

KITCHEN SINK SOUP

Kitchen Sink Soup image

This soup is usually made up of leftover vegetables in the fridge or you can cut up fresh vegetables. The amount of vegetables you put in depends on how thick you want your soup. We like lots of veggies. This soup can be pureed and served with croutons on top. Great for a cold night supper. You can really let your imagination get carried away with this soup. I don't make it the same every time. It depends on what is in my fridge that is left over. Meat or chicken can be added. Enjoy

Provided by Judy

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 17

Ingredients

10 cups chicken broth
2 potatoes, cubed
2 carrots, sliced
2 stalks celery, diced
5 fresh mushrooms, sliced
1 green bell pepper, chopped
1 fresh broccoli, chopped
4 cups cauliflower florets
1 parsnip, sliced
1 onion, chopped
1 cup green peas
1 cup cut green beans, drained
1 cup wax beans, drained
½ cup cooked chickpeas
½ cup cooked navy beans
salt and pepper to taste
1 teaspoon dried parsley

Steps:

In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 26.3 g, Fat 1.9 g, Fiber 6.8 g, Protein 10.3 g, SaturatedFat 0.5 g, Sodium 1008.1 mg, Sugar 5.5 g

EVERYTHING BUT THE KITCHEN SINK VEG BEEF SOUP

everything but the kitchen sink veg beef soup image

Some of the ingredients in this will surprise, you but then again so will the flavor. This is kind of like sir fried beef has a three-some with vegetable soup and meatballs and spaghetti. My wife says this has everything in it but the kitchen sink.

Provided by alan shulver

Categories Soups

Time 4h30m

Number Of Ingredients 14

Ingredients

3 lb bag of birds eye stir fry vegetables
1 can(s) sliced carrotts
3 lb potatoes, red bliss or bakers, cleaned and diced with skins on
1 large red onion diced
1 1/2 lb stir fry beef or beef tips
14 - 16 medium meatballs, made ahead of time, use your favorite recipe. i use 1/2 beef 1/2 turkey
120 oz stock, i use 1/2 beef 1/2 chicken
1 stick margerine
14 oz tomato sauce
1 pkg beef gravy mix
2 Tbsp italian seasoning
1 Tbsp minced garlic
1 Tbsp dill
1 pkg mezze penne pasta

Steps:

1. open the package of stir fry vegetables and place in a large stock pot, add potatoes, onions and carrots. add all the stock,spices and gravy mix. heat on medium.
2. open can of tomato sauce ino a medium size sauce pan, add meatballs, make hem ahead of time, use your favorite recipe. heat on medium add garlic.
3. Melt butter in a frying pan, add stir fry beef, or beef tips, sear the meat until fully cooked.
4. after stir fry beef is cooked to medium doneness place it and all of the juices in the stock pot.
5. add the meatballs and sauce.
6. cook over medium to medium low heat for 4 hours or more.
7. add the mezze penne about 1 hr befroe serving, there is no need to cook it ahead of time.