HOMEMADE VEGETABLE GROUND BEEF SOUP RECIPES

HOMEMADE VEGETABLE BEEF SOUP - RECIPES - FAXO

Homemade Vegetable Beef Soup - Recipes - Faxo image

Miss mom's or grandma's homemade vegetable beef soup? You can make it yourself in about 2 hours. The best soup does not come out of a can, it comes from a little bit of time, effort and your love! Serve with crusty bread, saltine crackers or oyster cracke

Provided by Faxo

Prep Time 15 minutes

Cook Time 90 minutes

Number Of Ingredients 14

Ingredients

2 lb. lean ground beef
olive oil
6 Yukon potatoes, diced
8 carrots, diced
3 celery stalks, chopped
1 large yellow onion, chopped
3 cloves garlic, chopped
1 bag frozen green beans
1 bag frozen corn
4 c. beef broth or stock
1-2 c. water
1- 28 oz. can diced tomatoes
2 bay leaves
salt and pepper, to taste

Steps:

Heat a little olive oil in a large stock pot over medium heat. Add ground beef and brown. Remove and set aside. Spoon off grease. Add a little more olive oil to the same pot. Add celery, onion, potatoes, and carrots; saute until onions are translucent. Add the ground beef back into the pot. Pour in the beef stock, water, tomatoes, frozen green beans, frozen corn and bay leaves. Bring soup to a boil. Reduce heat to a simmer and cover. Let simmer for an hour. Season with salt and pepper. Serves 6.

Nutrition Facts : ServingSize 1 bowl, Calories 295 cal

GROUND BEEF VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Ground Beef Vegetable Soup Recipe: How to Make It image

Ground Beef Vegetable Soup is sure to chase the chill after a day of raking leaves or running errands. A variety of veggies along with ground beef and macaroni make this a hearty main dish. Field editor Raymonde Bourgeois of Swastika, Ontario shared the recipe.

Provided by Taste of Home

Categories Lunch

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

3/4 pound ground beef
2 cans (14-1/2 ounces each) beef broth
2 cups water
1 can (28 ounces) diced tomatoes, undrained
3 celery ribs, chopped
2 large carrots, sliced
2 medium onions, sliced
1 medium potato, peeled and cubed
1-1/2 cups fresh cauliflowerets
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon garlic powder
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup uncooked macaroni

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally. , Cook macaroni according to package directions; drain. Stir into soup; heat through.

Nutrition Facts : Calories 171 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 516mg sodium, CarbohydrateContent 23g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 12g protein.

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