EASY VEGETABLE BEEF SOUP WITH GROUND BEEF RECIPES

Name: Easy Beef Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 1/2 pound ground beef; 2 cups water; 1 can (14-1/2 ounces) stewed tomatoes; 1 package (10 ounces) frozen mixed vegetables; 1 can (8 ounces) tomato sauce; 1 envelope onion soup mix; 1/2 teaspoon sugar

EASY BEEF SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Beef Soup Recipe: How to Make It - Taste of Home image

This colorful, easy beef soup comes together in minutes. Even my husband, who admits he's no cook, makes it on occasion." —Agnes Bierbaum, Gainesville, Florida

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/2 pound ground beef
2 cups water
1 can (14-1/2 ounces) stewed tomatoes
1 package (10 ounces) frozen mixed vegetables
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
1/2 teaspoon sugar

Steps:

In a saucepan over medium heat, cook beef until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 10-15 minutes.

Nutrition Facts : Calories 142 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 746mg sodium, CarbohydrateContent 16g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 10g protein.

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

More about "easy vegetable beef soup with ground beef recipes"

EASY BEEF SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

This colorful, easy beef soup comes together in minutes. Even my husband, who admits he's no cook, makes it on occasion." —Agnes Bierbaum, Gainesville, Florida
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Lunch
Calories 142 calories per serving

In a saucepan over medium heat, cook beef until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 10-15 minutes.

See details

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

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

EASY BEEF SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a saucepan over medium heat, cook beef until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 10-15 minutes.

See details

CHUNKY BEEF AND VEGETABLE SOUP RECIPE: HOW TO MAKE IT

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.

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