Best Savory Vegetable Beef Soup Recipes

SAVORY VEGETABLE BEEF SOUP BY SWANSON®

Savory Vegetable Beef Soup by Swanson® image

Yum... you can ladle up this flavorful, homemade beef and vegetable soup in just 30 minutes.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

1 ¾ cups Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
2 medium potatoes, cut into cubes
1 cup cooked beef cubes
3 cups Campbell's® V8® 100% Vegetable Juice
1 cup cut up canned whole tomatoes
1 (16 ounce) package frozen mixed vegetables (carrots, corn, green beans, peas), thawed
¼ teaspoon dried thyme, crushed

Steps:

Heat the broth and potatoes in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
Stir the beef, vegetable juice, tomatoes, vegetables, thyme and 1/8 teaspoon ground black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.5 g, Cholesterol 13.5 mg, Fat 3.2 g, Fiber 6 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 588.3 mg, Sugar 5.5 g

SAVORY VEGETABLE BEEF SOUP

Savory Vegetable Beef Soup image

I developed this recipe as a way to use my homegrown vegetables. My teaching responsibilities keep me busy, but I love cooking for my husband and daughter most of all. -Leslie Luthe, Parkersburg, Illinois

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 12 servings (2-3/4 quarts).

Number Of Ingredients 12

Ingredients

4 large potatoes, peeled and cubed
2 cups water
3 large carrots, sliced
1 large onion, chopped
Salt and pepper to taste
4 cups fresh or frozen cut green beans
4 cups tomato juice
1-1/2 pounds ground beef, cooked and drained
2 cups fresh or frozen corn
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 bay leaves

Steps:

In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender. Add the remaining ingredients. , Cover and simmer 30 minutes longer or until heated through, stirring occasionally. Discard bay leaves.

Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 350mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 5g fiber), Protein 15g protein.

SAVORY BEEF AND VEGETABLE SOUP

Savory Beef and Vegetable Soup image

A friend told me that she has never been able to make a decent beef and vegetable soup, so I set out to find a recipe and make it. I found the basis for this soup on Cooks Illustrated. I made some changes I deemed necessary, made the soup, liked it, and gave some to my friend and a friend of hers. They loved it.

Provided by Dean Barto

Categories Soups

Time 2h10m

Number Of Ingredients 15

Ingredients

1 lb choice stew meat, trimmed and cut into 1/2-inch pieces
2 Tbsp soy sauce
1 Tbsp vegetable oil
1 lb cremini mushrooms, stems trimmed, caps cleaned and quartered
1 lb red potatoes, cleaned, and diced into 1/2-inch pieces
1 large onion, chopped medium (about 1-1/2 cups)
2 Tbsp tomato paste
1 medium garlic clove, minced or pressed through a garlic press
1/2 c red wine
4 c beef broth
1 3/4 c low-sodium chicken broth
2 medium ribs celery cut into 1/2-inch pieces
1 pkg frozen mixed vegetables (carrots, corn, peas & green beans)
1 large bay leaf
1/8 tsp dried thyme

Steps:

1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes
2. Heat oil in large Dutch oven or pot over medium high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.
3. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.
4. Add beef broth, chicken broth, frozen mixed vegetables, bay leaf, thyme, and browned mushrooms and onion; bring to boil. Reduce heat and simmer for 15 minutes with the pot uncovered to evaporate some water and concentrate the flavors.
5. Add the potatoes, cover the pot, and simmer for 15 more minutes.
6. When the soup is finished, turn off the heat. Adjust seasonings with salt and pepper, remove the bay leaf and serve

SAVORY VEGETABLE BEEF SOUP

SAVORY VEGETABLE BEEF SOUP image

Categories Soup/Stew Beef Quick & Easy

Yield (1 Bag)

Number Of Ingredients 19

Ingredients

1/2 Onion
1 Clove of Garlic
Ground Beef (used a big costco pack and a small one for 6 bags)
2 carrot
2 celery stalk
3 Red Potatoes
1/2 can v8
14oz can (about 1/2 can) diced tomatoes
1/2 cup frozen green beans
1/4 TBSP Worcestershire
1/4 cup Beef Broth
1/2 TBSP Parsley
1/2 tsp Basil
1/4 tsp Thyme
1/4 tsp salt
1/4 tsp pepper
1/2 TBSP Sugar
Day of slow cooking
15 oz Beef Broth

Steps:

for freezer meal: Brown Ground Beef with onion and garlic- once cool put in bag with all other ingredients *Place in Crockpot with 1.5 cups of water and 15 oz Beef Broth. Cook on LOW 8 Hours.

SAVORY VEGETABLE BEEF SOUP

Savory Vegetable Beef Soup image

Good

Provided by Cheryl Howard @Cheryl_Howard

Categories Vegetable Soup

Number Of Ingredients 8

Ingredients

1/2 pound(s) ground beef
1 package(s) pictsweet vegetables for soup with tomatoes
1 - beef bouillon, cube
6 cup(s) water
1 cup(s) tomato juice
4 ounce(s) spaghetti, uncooked
1 teaspoon(s) salt
1/2 teaspoon(s) pepper

Steps:

In large dutch oven, cook ground beef until brown; drain. Add remaing ingredients, mixing well. Bring mixture to boil. Boil for 3 minutes. Reduce heat, cover and simmer for 20 minutes; stirring occasionally.