Best Wintertime Beef Soup Recipes

WINTER VEGETABLE AND BEEF SOUP

Winter Vegetable and Beef Soup image

A Winter Vegetable and Beef Soup is even better the day after it's made, when the flavors have had a chance to mellow.

Provided by George Hendrix

Categories Beef Onion Potato Tomato Vegetable Sauté Quick & Easy Corn Pea Winter Thyme Cabbage Simmer Bon Appétit Colorado

Yield Makes 6 main-course servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 pounds boneless beef chuck roast, cut into 1/2-inch cubes
4 large carrots, peeled, diced
1 large onion, chopped
6 garlic cloves, chopped
3 small bay leaves
2 tablespoons chopped fresh thyme or chopped fresh marjoram
6 cups (or more) beef broth
1 28-ounce can diced tomatoes in juice
3 cups coarsely chopped green cabbage
2 large Yukon Gold potatoes, peeled, diced
1 cup frozen corn kernels
1 cup frozen peas

Steps:

Heat 2 tablespoons oil in very large pot over medium-high heat. Sprinkle beef with salt and pepper. Add beef to pot; sauté until outside is no longer pink, about 4 minutes. Add diced carrots, chopped onion, chopped garlic cloves, bay leaves, and thyme. Sauté 5 minutes. Add 6 cups beef broth, tomatoes with juice, chopped cabbage, and potatoes. Bring to simmer. Partially cover pot, reduce heat, and simmer until beef and vegetables are tender, about 50 minutes. Stir in corn kernels and peas; simmer until tender, about 5 minutes. Thin soup with more broth if too thick. Season to taste with salt and pepper.

SAVORY WINTER SOUP

Savory Winter Soup image

Even my father, who doesn't particularly like soup, enjoys my full-flavored version of traditional vegetable soup. He asked me to share the recipe with Mom, and I gladly obliged! -Dana Simmons, Lancaster, Ohio

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

Ingredients

2 pounds ground beef
3 medium onions, chopped
1 garlic clove, minced
3 cans (10-1/2 ounces each) condensed beef broth, undiluted
1 can (28 ounces) diced tomatoes, undrained
3 cups water
1 cup each diced carrots and celery
1 cup fresh or frozen cut green beans
1 cup cubed peeled potatoes
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste

Steps:

In a large skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low until vegetables are tender, 6-8 hours.

Nutrition Facts : Calories 163 calories, Fat 8g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 583mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.