ITALIAN BEEF VEGETABLE SOUP RECIPES

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HEARTY BEEF AND VEGETABLE SOUP RECIPE: HOW TO MAKE IT



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

When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. —Sue Straughan, Prattville, Alabama

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 04 hours 00 minutes

Prep Time 01 hours 45 minutes

Cook Time 02 hours 15 minutes

Yield 26 servings (1-1/2 cups each).

Number Of Ingredients 22

2 to 4 tablespoons canola oil
4 pounds beef stew meat
8 medium onions (2-1/4 pounds), halved and thinly sliced
12 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1-1/3 cups Worcestershire sauce
1/2 cup beef bouillon granules
12 medium red potatoes (about 3-1/2 pounds), cubed
1/2 large head cabbage, chopped
1 pound carrots, thinly sliced
6 celery ribs, thinly sliced (3 cups)
3 cups (about 15 ounces) frozen corn
3 cups (about 12 ounces) frozen peas
3 cups (about 12 ounces) frozen cut green beans
1-1/2 cups (about 15 ounces) frozen lima beans
1 bay leaf
3 teaspoons dried marjoram
3 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups (6 ounces) frozen sliced okra

Steps:

  • In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 1090mg sodium, CarbohydrateContent 31g carbohydrate (9g sugars, FiberContent 6g fiber), ProteinContent 18g protein.

HAMBURGER VEGETABLE SOUP RECIPE | ALLRECIPES



Hamburger Vegetable Soup Recipe | Allrecipes image

A quick, easy soup made with everyday ingredients. It's ready in a flash!

Provided by Marge

Categories     Vegetable Soup

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

1 pound ground beef
4 cups chicken broth
4 cups water
2 (1 ounce) packages dry onion soup mix
1 (15 ounce) can tomato sauce
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
¾ cup elbow macaroni

Steps:

  • In a saute pan, brown ground beef, over medium heat.
  • In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.
  • Add browned ground beef, mix and serve.

Nutrition Facts : Calories 466.1 calories, CarbohydrateContent 48.9 g, CholesterolContent 68.8 mg, FatContent 16.2 g, FiberContent 8.5 g, ProteinContent 33.2 g, SaturatedFatContent 5.9 g, SodiumContent 2686.6 mg, SugarContent 7.3 g

More about "italian beef vegetable soup recipes"

HEARTY BEEF AND VEGETABLE SOUP RECIPE: HOW TO MAKE IT
When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. —Sue Straughan, Prattville, Alabama
From tasteofhome.com
Reviews 5
Total Time 04 hours 00 minutes
Category Dinner, Lunch
Calories 245 calories per serving
  • In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.
See details


HEARTY BEEF AND VEGETABLE SOUP RECIPE: HOW TO MAKE IT
When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. —Sue Straughan, Prattville, Alabama
From tasteofhome.com
Reviews 5
Total Time 04 hours 00 minutes
Category Dinner, Lunch
Calories 245 calories per serving
  • In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.
See details


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I also didn't have the extra package of dry onion soup mix, so I added some dry italian seasoning, beef bouillon cube (not an entire one necessarily, just to taste), onion powder, and olive oil, as well as …
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