HOMEMADE VEGETABLE BEEF SOUP RECIPES

Name: Vegetable Beef Soup
Prep time: 20 min
Cook time: 1 d 2 h
Total time: 1 d 2 h 20 min
Yield: 20
Cuisine: American
Ingredients: 1 1/2 pounds stew beef, cubed ( I used an inexpensive round steak); 4 cups beef broth (I used two pints of my home made beef stock); 1 cup onion, chopped; 3 pc. carrots, peeled and sliced; 1 cup celery, sliced (I omitted); 2 pc. large potatoes, peeled and cubed; 28 ounces canned tomatoes (I used two pints of my home canned tomatoes); 1 tablespoon sugar; 2 teaspoons salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; 1 1/2 teaspoon Italian seasoning mix (Renee’s blend) or 1/2 teaspoon crushed rosemary; 1/2 teaspoon crushed rosemary; 1/2 teaspoon ground thyme; 1/2 teaspoon ground marjoram; 1 cup frozen peas, optional

PRESSURE CANNING VEGETABLE BEEF SOUP - CANNING HOMEMA…

Pressure Canning Vegetable Beef Soup - Canning Homema… image

This recipe is a hearty soup with all of the savory tomato flavor and warmth for the cold winter nights. Enjoy!

Provided by Canning Homemade

Categories Soup

Total Time 1580 minutes

Prep Time 20 minutes

Cook Time 1560 minutes

Yield 20

Number Of Ingredients 15

Ingredients

1 1/2 pounds stew beef, cubed ( I used an inexpensive round steak)
4 cups beef broth (I used two pints of my home made beef stock)
1 cup onion, chopped
3 pc. carrots, peeled and sliced
1 cup celery, sliced (I omitted)
2 pc. large potatoes, peeled and cubed
28 ounces canned tomatoes (I used two pints of my home canned tomatoes)
1 tablespoon sugar
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 1/2 teaspoon Italian seasoning mix (Renee’s blend) or 1/2 teaspoon crushed rosemary
1/2 teaspoon crushed rosemary
1/2 teaspoon ground thyme
1/2 teaspoon ground marjoram
1 cup frozen peas, optional

Steps:

Preparation:
Cooking:
Filling the jars:

MOM'S HOMEMADE VEGETABLE SOUP RECIPE - FOOD.COM

Mom's Homemade Vegetable Soup Recipe - Food.com image

Make and share this Mom's Homemade Vegetable Soup recipe from Food.com.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 (1 1/2-2 lb) boneless beef chuck roast, cut into bite sized pieces
2 (28 ounce) cans diced tomatoes
2 (28 ounce) cans water
4 teaspoons beef bouillon granules or 4 beef bouillon cubes
2 (15 1/4 ounce) cans whole kernel corn, drained
8 ounces frozen peas
8 ounces frozen green beans
7 carrots, peeled and cut into thin slices

Steps:

Put first 4 ingredients into large soup pot and bring to boil. Turn down and simmer for 2 hours.
Add veggies and simmer another 2 hours.

Nutrition Facts : Calories 293.7, FatContent 7, SaturatedFatContent 2.6, CholesterolContent 56.1, SodiumContent 510.2, CarbohydrateContent 38.8, FiberContent 8, SugarContent 11.8, ProteinContent 25

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