BEEF TOMATO SOUP RECIPES

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BEEFY TOMATO SOUP RECIPE | ALLRECIPES



Beefy Tomato Soup Recipe | Allrecipes image

Easy, versatile soup. Try changing recipe to Vegetable Beef soup by adding veggies, more liquid and seasoning. If desired, ham may be used in place of beef with a can of navy beans (rinsed).

Provided by Rosemary Thornton

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Tomato Soup Recipes

Yield 6 to 8 servings

Number Of Ingredients 9

2 pounds lean ground beef
1 onion, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes
2 cups water
2 cups tomato-vegetable juice cocktail
2 cups tomato juice
½ teaspoon garlic powder
salt and pepper to taste

Steps:

  • Place beef, onion, celery and diced tomatoes in a stock pot. Add water, bring to a boil and then simmer for 1 hour.
  • Add tomato-vegetable juice, tomato juice, garlic powder and season with salt and pepper. Bring to boil, simmer for 1 1/2 hours and then serve.

Nutrition Facts : Calories 388.6 calories, CarbohydrateContent 9.6 g, CholesterolContent 97.3 mg, FatContent 26.9 g, FiberContent 1.7 g, ProteinContent 24.8 g, SaturatedFatContent 10.8 g, SodiumContent 414.4 mg, SugarContent 6.7 g

SAVORY TOMATO BEEF SOUP RECIPE: HOW TO MAKE IT



Savory Tomato Beef Soup Recipe: How to Make It image

Meet the Cook: This soup's one my mother taught me to make. It's good all year but especially when the weather's cold. In winter, I serve it with grilled cheese sandwiches. It would also be a nice lunch with a side salad or homemade corn bread. Even our grandchildren - we have four - like it. It's a good way of getting them to eat their vegetables. My husband and I have two grown daughters. -Edna Tilley, Morganton, North Carolina

Provided by Taste of Home

Categories     Lunch

Total Time 04 hours 30 minutes

Prep Time 30 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings (about 2 quarts).

Number Of Ingredients 15

1 pound beef stew meat, cut into 1/2-inch cubes
1 small meaty beef soup bone (beef shanks or short ribs)
2 tablespoons vegetable oil
4 cups water
1 can (28 ounces) diced tomatoes, undrained
1 cup chopped carrots
1 cup chopped celery
1/4 cup chopped celery leaves
1 tablespoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon dried savory
1/4 teaspoon dried thyme
1/8 teaspoon ground mace
1/8 teaspoon hot pepper sauce

Steps:

  • In a Dutch oven or soup kettle, brown the stew meat and soup bone in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 4-5 hours or until meat is tender. Skim fat. Remove meat from bone; cut into 1/2-in. cubes. Return to soup; heat through.

Nutrition Facts : Calories 142 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 1057mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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