OLD-FASHIONED BEEF-VEGETABLE SOUP
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
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
OLD-FASHIONED VEGETABLE BEEF SOUP
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
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.
JACK'S OLD-FASHIONED BEEF AND VEGETABLE SOUP
Each generation added to this recipe, from my mother, my father's mother Emmazettat Bolan born in 1860 in Pine Creek, Ohio, Elizabeth Ann Pemberton Bolan, and from her mother Margaret McCrary born in 1786 in Carolina. It's a very hearty soup my family begs for. I am now 76 and have yet to find one as rich. Serve in large soup plates with hot French bread.
Provided by J.Harbold
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 4h40m
Yield 10
Number Of Ingredients 21
Steps:
- Melt the butter in a large stockpot over medium heat; cook the onion, celery, and steak in the melted butter until the onions caramelize, 7 to 10 minutes. Add the beef stock, water, bay leaf, marjoram, oregano, and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops.
- Add the potato, carrot, bell pepper, black beans, split peas, rice, macaroni, tomatoes in puree, cabbage, and red wine to the stockpot. Simmer 1 hour more. Remove the soup bones, scraping any meat from them back into the pot. Season with salt and pepper to serve.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 23.7 g, Cholesterol 14.1 mg, Fat 4.1 g, Fiber 4.2 g, Protein 8.9 g, SaturatedFat 2 g, Sodium 83.8 mg, Sugar 4.1 g
ELAINE'S OLD FASHIONED VEGETABLE BEEF SOUP
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
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.
OLD FASHIONED VEGETABLE BEEF SOUP
Steps:
- Combine beef, salt, thyme, peppercorns, bay leaf, allspice, bouillon and water. Simmer, covered 2 1/2 to 3 hours or until meat is tender. Remove beef shank, peppercorns and bay leaf; cut meat from bones and return to soup. Add remaining ingredients. Cover and continue simmering about 30 minutes or until vegetables are tender.
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