BEEF SOUP BONES RECIPES RECIPES

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EASY VEGETABLE-BEEF SOUP RECIPE - BETTYCROCKER.COM



Easy Vegetable-Beef Soup Recipe - BettyCrocker.com image

There’s no need to spend all day at the stove with this Easy Vegetable-Beef Soup. Made with onions, ground beef, frozen vegetables and tomato sauce, it tastes just like a slow-cooked soup but comes together in just 45 minutes. Serve up a steaming bowl of easy vegetable soup with ground beef whenever you find yourself craving a comforting, satisfying meal.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb ground beef (at least 80% lean)
1 cup chopped onions
5 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon pepper
3 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 bag (16 oz) frozen mixed vegetables
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (8 oz) tomato sauce

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.

Nutrition Facts : Calories 250 , CarbohydrateContent 20 g, CholesterolContent 45 mg, FatContent 0 , FiberContent 5 g, ProteinContent 17 g, SaturatedFatContent 3 1/2 g, ServingSize About 1 1/2 cups, SodiumContent 770 mg, SugarContent 7 g, TransFatContent 0 g

OLD-FASHIONED BEEF-VEGETABLE SOUP RECIPE - BETTYCROCKER.C…



Old-Fashioned Beef-Vegetable Soup Recipe - BettyCrocker.c… image

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

Total Time 4 hours 0 minutes

Prep Time 45 minutes

Yield 14

Number Of Ingredients 15

3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces
10 cups water
3 tablespoons beef-flavor instant bouillon
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
2 dried bay leaves
4 cups vegetable juice
3 cups cubed potatoes (3 medium)
3 cups coarsely chopped cabbage
2 cups frozen small whole onions (from 16-oz bag)
2 cups cubed peeled rutabaga (1 1/2 medium)
2 cups frozen cut green beans (from 1-lb bag)
4 medium carrots, sliced (2 cups)
3 medium stalks celery, sliced (1 1/2 cups)

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 , CarbohydrateContent 18 g, CholesterolContent 30 mg, FiberContent 4 g, ProteinContent 15 g, SaturatedFatContent 1 g, ServingSize 1 1/2 Cups, SodiumContent 850 mg, SugarContent 7 g

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See details


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From allrecipes.com
See details


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ASK.COM - WHAT'S YOUR QUESTION?
We would like to show you a description here but the site won’t allow us.
From ask.com
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