CHUNKY BEEF SOUP RECIPES
CHUNKY BEEF AND VEGETABLE SOUP RECIPE: HOW TO MAKE IT
Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. —Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Total Time 03 hours 10 minutes
Prep Time 25 minutes
Cook Time 02 hours 45 minutes
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.
Nutrition Facts : Calories 312 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 695mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 21g protein. Diabetic Exchanges 2 starch
CHUNKY BEEF, CABBAGE AND TOMATO SOUP (INSTANT POT OR ST…
Steps:
- Instant Pot:
- Stove top:
Nutrition Facts : ServingSize 1 1/2 cups, Calories 181 kcal, CarbohydrateContent 14 g, ProteinContent 15.5 g, FatContent 6 g, SaturatedFatContent 2.3 g, CholesterolContent 40 mg, SodiumContent 592 mg, FiberContent 2 g, SugarContent 4.5 g
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CHUNKY TACO SOUP RECIPE: HOW TO MAKE IT
I've gotten great response at our church dinners and senior groups whenever I bring this thick easy-to-fix soup. I usually take home an empty pot and often get requests for the recipe. The flavor seems to improve with leftovers...if there are any! —Evelyn Buford, Belton, Missouri
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Lunch
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Calories 228 calories per serving
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Lunch
Cuisine North America, Mexican
Calories 228 calories per serving
- In a large stockpot or Dutch oven, brown beef and onion in oil. Add pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until the meat is tender. Sprinkle with cilantro.
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BEEF AND BARLEY SOUP – INSTANT POT RECIPES
Why This Recipe Works This soup is hearty enough for dinner, so the idea of making it in the blender held great appeal. First, we focused on building a beefy broth without browning the beef in a skillet to create a fond that would infuse the soup with flavor when deglazed. Instead we turned to a potent combo of umami-packed mushrooms and tomato paste plus onion and garlic, which we bloomed in the microwave. Our base assembled, we simply added it to the blender along with beef broth, soy sauce (a test kitchen trick for adding beefy flavor), and chopped carrot for vegetal sweetness. We selected the chunky soup program because we knew we’d want to add thinly sliced beef after the preheating phase so it would cook through but not become pulverized. We used top sirloin because it is so lean and did not make the soup greasy. For the barley, a judicious ¼ cup of quick-cooking barley fit the bill and we added it along with the beef. Be sure to use quick-cooking (sometimes labeled “quick-cooking pearled”) or pre-steamed barley, which has been partially cooked during processing to reduce its cooking time.
Try this recipe using the Ace Plus Blender, click this link
From recipes.instantpot.com
Reviews 5
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From recipes.instantpot.com
Reviews 5
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- Pause program once preheating ends (countdown timer will display 20 minutes). Carefully remove lid and stir in steak and barley. Return lid and resume program. Once program has completed, season with salt and pepper to taste. Sprinkle individual portions with parsley and serve.
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- Serve with shredded cheese , sour cream or any toppings you desire! Enjoy!
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CHUNKY BEEF AND VEGETABLE SOUP RECIPE: HOW TO MAKE IT
Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. —Billy Hensley, Mount Carmel, Tennessee
From tasteofhome.com
Reviews 4.9
Total Time 03 hours 10 minutes
Category Dinner, Lunch
Calories 312 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 03 hours 10 minutes
Category Dinner, Lunch
Calories 312 calories per serving
- Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.
See details
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Have your veggies, and eat soup, too! If cold weather has you craving something warm and filling, you may want to keep this quick and easy recipe on standby. This hearty vegetable beef soup is cooked slowly until all the savory flavors and spices are blended. The great thing about this beefy and chunky recipe is that it only takes 45 minutes to make, complete with a generous serving size to please a crowd or to enjoy as leftovers. And not to mention, it's made with budget-friendly yet robust ingredients, with ground chuck, canned vegetables, and tomato sauce rounding out the list. To make ahead, freeze in meal-size portions in large zip-top plastic freezer bags. Fold top edge down, and place in a large glass measuring cup to stabilize the bag while filling; freeze up to 1 month. To reheat, thaw soup in fridge overnight, and simmer over low, stirring occasionally. No time for long-simmering meats or slow-cooker soups? Break out of your dinner rut with this stick-to-your-ribs soup that doesn't take a lot of time to make, even though it tastes like it does.
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Total Time 45 minutes
Category Dinner
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Total Time 45 minutes
Category Dinner
- Stir in mixed vegetables and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.
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CHUNKY BEEF, CABBAGE AND TOMATO SOUP ... - SKINNYTASTE
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From skinnytaste.com
Reviews 4.9
Total Time 40 minutes
Category Dinner, Soup
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Calories 181 kcal per serving
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Reviews 4.9
Total Time 40 minutes
Category Dinner, Soup
Cuisine American
Calories 181 kcal per serving
- Stove top:
See details
CHUNKY TACO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
I've gotten great response at our church dinners and senior groups whenever I bring this thick easy-to-fix soup. I usually take home an empty pot and often get requests for the recipe. The flavor seems to improve with leftovers...if there are any! —Evelyn Buford, Belton, Missouri
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Lunch
Cuisine North America, Mexican
Calories 228 calories per serving
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Lunch
Cuisine North America, Mexican
Calories 228 calories per serving
- In a large stockpot or Dutch oven, brown beef and onion in oil. Add pinto beans, tomatoes, water, black beans, corn, salad dressing mix and taco seasoning. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until the meat is tender. Sprinkle with cilantro.
See details
BEEF AND BARLEY SOUP – INSTANT POT RECIPES
Why This Recipe Works This soup is hearty enough for dinner, so the idea of making it in the blender held great appeal. First, we focused on building a beefy broth without browning the beef in a skillet to create a fond that would infuse the soup with flavor when deglazed. Instead we turned to a potent combo of umami-packed mushrooms and tomato paste plus onion and garlic, which we bloomed in the microwave. Our base assembled, we simply added it to the blender along with beef broth, soy sauce (a test kitchen trick for adding beefy flavor), and chopped carrot for vegetal sweetness. We selected the chunky soup program because we knew we’d want to add thinly sliced beef after the preheating phase so it would cook through but not become pulverized. We used top sirloin because it is so lean and did not make the soup greasy. For the barley, a judicious ¼ cup of quick-cooking barley fit the bill and we added it along with the beef. Be sure to use quick-cooking (sometimes labeled “quick-cooking pearled”) or pre-steamed barley, which has been partially cooked during processing to reduce its cooking time.
Try this recipe using the Ace Plus Blender, click this link
From recipes.instantpot.com
Reviews 5
Cuisine Modern
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Reviews 5
Cuisine Modern
- Pause program once preheating ends (countdown timer will display 20 minutes). Carefully remove lid and stir in steak and barley. Return lid and resume program. Once program has completed, season with salt and pepper to taste. Sprinkle individual portions with parsley and serve.
See details
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From recipes.instantpot.com
Reviews 4
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See details
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