HEARTY BEEF AND VEGETABLE SOUP
Steps:
- In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.
HEARTY BEEF AND VEGETABLE SOUP
Categories Soup/Stew Beef Vegetable Stew Low/No Sugar Barley Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.
HEARTY BEEF AND VEGETABLE SOUP
This is a quick and easy hearty soup. Use your favorite mix of vegetables, I like the mix of carrot, corn, peas and beans from the freezer.
Provided by KelBel
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in dutch oven. Add onion, garlic and ground beef. Brown for 10 minutes, drain fat if necessary.
- Add remaining ingredients and cook until the soup starts to boil. Turn down heat and simmer 10 minutes.
- Serve with parmesan cheese and crusty bread.
Nutrition Facts : Calories 345.9, Fat 14.5, SaturatedFat 5.1, Cholesterol 51.4, Sodium 991.6, Carbohydrate 31.2, Fiber 9.2, Sugar 7.8, Protein 24.6
HEARTY BEEF AND VEGETABLE SOUP WITH MUSHROOMS
Quick cooking in the pressure cooker, but will taste like you cooked it all day. If you don't have a pressure cooker, do it stove top and cook until you think it's done!
Provided by Molly53
Categories Meat
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a 6-quart or larger pressure cooker mix together onion, carrots, garlic, celery, parsley, potatoes, beef, and tomatoes with their liquid and broth.
- Close lid and lock.
- Place over high heat and bring to high pressure (about 15 minutes, depending upon altitude). Adjust heat to maintain high pressure and cook 20 minutes.
- Reduce pressure with quick release method by placing cooker in sink under cold running water.
- Remove lid after pressure dissipates, tilting lid away from you to avoid a steam burn.
- Stir in beer, Swiss chard, mushrooms, Worcestershire sauce, salt, and pepper.
- Return to pot and bring to a simmer, covered (no pressure) over medium heat for approx 10-15 minutes.
Nutrition Facts : Calories 1051.1, Fat 60.3, SaturatedFat 23.4, Cholesterol 237.1, Sodium 1867.7, Carbohydrate 50.1, Fiber 8.7, Sugar 9.8, Protein 71.8
BARB'S HEARTY BEEF AND VEGETABLE SOUP
I have been making this hearty soup for as long as I have been cooking. My mom and my grandmother always made soup like this,it does take time but worth it. My family loves this soup & looks forward to coming to dinner when I say, I'm making soup. It is loaded with vegetables. A great to use left over vegetables.
Provided by Barb G.
Categories One Dish Meal
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
- Add celery, carrots, potatoes, and cook until just tender.
- Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
- Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
- Add pasta and cook until pasta is tender, taste & adjust spices.
- Serve with your farorite cornbread or crusty bread, enjoy.
Nutrition Facts : Calories 395.9, Fat 22.4, SaturatedFat 9, Cholesterol 76, Sodium 99.2, Carbohydrate 24.2, Fiber 4.7, Sugar 6.6, Protein 25
HEARTY BEEF VEGETABLE AND RICE SOUP
I was making beef barley soup when I realized I didn't have any barley. I ended up substituting brown rice and potato for the barley. The end result was a delicious soup!
Provided by landlocked 2
Categories Brown Rice
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Add olive oil to large pot, brown beef.
- Add garlic and cook for another 1-2 minutes.
- Add broth, tomatoes, onion soup mix, water and spices to pot. Simmer for at least 1 hour.
- Add vegetables and rice to pot. Add more water if needed. Note the squash will break down so that you don't notice it in the soup, it just makes the broth creamier. It is a great way to get your kids to eat more veggies without them knowing!
- Simmer an additional 1/2 hour to 40 minutes - until rice is cooked.
- Enjoy!
HEARTY BEEF AND VEGETABLE SOUP
This is a very hearty beef and vegetable soup recipe. It is designed to be cooked in a 4 1/2 gallon counter top roaster. It freezes well so making a big batch lasts most of the cold season. Guaranteed to warm your bones on a cold winter evening!
Provided by Smoky Okie
Categories Clear Soup
Time 4h30m
Yield 4 1/2 gallons, 45 serving(s)
Number Of Ingredients 16
Steps:
- In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
- Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
- Heat on high covered until boiling, remove cover and reduce heat to 250°.
- Simmer for 2 hours or until beef is tender.
- Add frozen vegetables and remainder of barley and simmer for another hour.
RICH AND HEARTY CROCK POT VEGETABLE BEEF SOUP
This soup recipe was nabbed from another recipe site, and then modifed by me. It makes a lovely, rich and fulfilling soup, one of my all time favorite crockpot dishes! The beauty of it is it makes a delightfully satisfying vegetable soup, so feel free to leave out the beef, if you prefer. I added the cayenne pepper and hot sauce, which gives it a nice kick (you can also use Spicy V8 Juice instead of the tomatoe juice, and then omit the cayenne pepper and hot sauce).
Provided by Helping Hands
Categories Meat
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place stew meat in crockpot.
- Add tomatoe juice, vegatables, soup starter, salt, pepper, cayenne pepper, and hot sauce.
- Add water and stir well.
- Cook on low for five hours.
- Sprinkle each bowl with Parmesan Cheese and serve.
HEARTY VEGETABLE AND BEEF SOUP
Delicious soup is wonderful with whole wheat bread or rolls. Recipe source: Bon Appetit (January 1983)
Provided by ellie_
Categories Clear Soup
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Using a food processor and the steel knife mince parsley and set aside.
- With the food processor running drop garlic through the feed tube and mince. Add onions and chop using on/off turns. Transfer onion/garlic mixture to a large soup pot.
- Place meat in the food processor work bowl and chop using 6-8 on/off turns, then continue grinding until desired fineness is achieved. Add meat to pot and cook over medium heat for 6-8 minutes or until browned.
- Clean out work bowl of food processor and then chop tomatoes using 4 on/off turns. Add to meat mixture in pot.
- Slice potato, carrots and celery using slicing disc. Add vegetables to pot along with tomato juice, broth, barley, salt, herbs and pepper. Cook over medium heat about 1 hour.
- Discard bay leaf and stir in reserved parsley.
Nutrition Facts : Calories 925.5, Fat 81.6, SaturatedFat 33.7, Cholesterol 112.4, Sodium 1441.3, Carbohydrate 33.6, Fiber 7.1, Sugar 10.1, Protein 16.1
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