Best Quick Vegetable Beef Soup Recipes

QUICK BEEF VEGETABLE SOUP FROM LEFTOVER POT ROAST

Steps:

• Combine all ingredients in a suitable pot. Bring to boil.
• Turn down heat and simmer 15 minutes.
• Best served with crusty bread alongside.

QUICK BEEF VEGETABLE SOUP

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly.

QUICK AND HEALTHY VEGETABLE BEEF SOUP (LOW CARB AND WW FRIENDLY)

Steps:

• In a medium to large pot, heat 1/2 tsp olive oil; brown ground beef, onion and garlic.
• Add broth, tomatoes, veggies and seasonings.
• Bring to a boil; simmer, cover and cook on low for 15 minutes to 30 minutes.
• Discard bay leaf, serve.

QUICK AND EASY VEGETABLE BEEF SOUP

Steps:

• Heat a large pot over medium heat. Cook and stir ground beef and ground turkey in the pot until completely browned, 7 to 10 minutes. Stir onion into the meat mixture; continue to cook and stir until the onion is translucent, about 5 minutes. Drain fat from the pot and return to medium heat.
• Pour water and tomatoes into the pot. Season soup with garlic powder, sea salt, basil, and black pepper. Stir beef base through the soup. Add frozen mixed vegetables to the pot; stir.
• Bring the soup to a boil, reduce heat to low, and cook, stirring occasionally, until the vegetables are cooked through, 20 to 30 minutes.

QUICK ASIAN BEEF, VEGETABLE & NOODLE SOUP

Steps:

• Stack beef steaks; cut lenghtwise in half, then crosswise into 1-inch wide strips. Set aside.
• Remove seasoning packets from ramen noodles; set aside.
• Combine broth, water, vinegar, soy sauce, ginger, garlic and vegetables in stockpot. Bring to boil.
• Stir in noodles. Bring to boil.
• Cook and stir for three minutes, then stir in steak slices and contents of 1-2 seasoning packets,
• Immediately remove from heat. Cover and let stand for five minutes.

QUICK ITALIAN BEEF & VEGETABLE SOUP

Steps:

• 1. 1. Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and garlic; brown 4-5 minutes, breaking up into 3/4" crumbles. Pour off drippings. Season beef with pepper and salt.
• 2. 2. Stir broth, tomatoes and carrots into beef. Bring to boil; reduce heat to low. Simmer, uncovered, 10 minutes. Stir in beans and zucchini; continue to cook 4-5 minutes or until zucchini is crisp tender. Remove from heat, stir in spinach. 4 Servings
• 3. This is so versitle you can add different veggies, small potatoes or sweet potatoes etc. noodles, make it your own. It comes together quickly and with a grilled cheese or other sandwich, it is heaty enough for dinner ~ easy clean-up as well.

QUICK VEGETABLE BEEF SOUP

Steps:

• Place 1 cup beef stock and 1 cup water in sauce pan.
• Add diced potato and bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes.
• While the potatoes are boiling, cook the frozen vegetables, according to the package, in the microwave.
• When the potatoes are tender, reduce heat to medium and add the remaining ingredients except water. Use an additional cup of stock if you desire a stronger flavored broth.
• Add enough water to cover the meat and veggies with broth. Stir to combine.
• Allow to simmer for 10-15 minutes, stirring occasionally, or until heated thoroughly.

QUICK VEGETABLE BEEF SOUP

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 20-30 minutes or until the vegetables are tender.

QUICK VEGETABLE BEEF SOUP

Steps:

• In a saucepan over medium heat, cook beef until no longer pink; drain.
• Add the remaining ingredients; bring to a boil.
• Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.

QUICK BEEF VEGETABLE SOUP

Steps:

• In a large pot over medium heat, cook beef until brown.
• Add broth, tomatoes, onion, potatoes, mixed vegetables and pepper.
• Bring to a boil, then reduce heat and simmer 45 minutes.