CHUNKY VEGETABLE SOUP RECIPES

Name: Chunky Beef and Vegetable Soup
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Yield: 8 servings (3 quarts).
Ingredients: 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces; 1 teaspoon salt, divided; 1 teaspoon salt-free seasoning blend, divided; 3/4 teaspoon pepper, divided; 2 tablespoons olive oil, divided; 4 large carrots, sliced; 1 large onion, chopped; 1 medium sweet red pepper, chopped; 1 medium green pepper, chopped; 2 garlic cloves, minced; 1 cup Burgundy wine or additional reduced-sodium beef broth; 4 cups reduced-sodium beef broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 2 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 1 bay leaf; 4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

CHUNKY BEEF AND VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Chunky Beef and Vegetable Soup Recipe: How to Make It image

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

Categories Dinner Lunch

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

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon salt-free seasoning blend, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil, divided
4 large carrots, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 cup Burgundy wine or additional reduced-sodium beef broth
4 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bay leaf
4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

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 VEGETABLE BEEF SOUP RECIPE | SOUTHERN LIVING

Chunky Vegetable Beef Soup Recipe | Southern Living image

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.

Provided by Southern Living

Categories Dinner

Total Time 45 minutes

Yield Serves 8

Number Of Ingredients 11

Ingredients

2 pounds ground chuck
1 small sweet onion, chopped
1 teaspoon table salt
1/2 teaspoon black pepper
3 (14-oz.) cans reduced-sodium beef broth
3 (29-oz.) cans mixed vegetables with potatoes, drained and rinsed
3 (14 1 ⁄2-oz.) cans diced new potatoes, drained and rinsed
1 (15-oz.) can sweet peas with mushrooms and pearl onions, drained and rinsed
2 (26-oz.) jars tomato, herbs, and spices pasta sauce
1 (14 1/2-oz.) can diced tomatoes with sweet onion
Garnish: chopped fresh basil

Steps:

Brown ground chuck and onion, in batches, in a large Dutch oven over medium-high, stirring 5 to 8 minutes or until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Stir in salt, black pepper, and beef broth; bring to a boil.
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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