RECIPE FOR VEGETABLE BEEF SOUP WITH STEW MEAT RECIPES

Name: Stacy's Favorite Vegetable Beef Soup
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8-10 serving(s)
Ingredients: 1 1/2 lbs beef stew meat, cut into bite-sized pieces; 1 tablespoon vegetable oil; 3 cups beef broth; 3 cups v 8 vegetable juice; 3 cups water; 1/2 cup red wine; 1 onion, finely chopped; 1 stalk celery, chopped; 2 carrots, peeled and sliced; 2 russet potatoes, peeled and cubed; 1 teaspoon minced garlic; 2 cups cabbage, chopped; 1 (14 ounce) can corn, drained; 1 (14 ounce) can cut green beans, drained; 1 (14 ounce) can diced tomatoes with juice; 1 (16 ounce) package frozen mixed vegetables; 2 beef bouillon cubes; 2 teaspoons dried basil; 1 teaspoon dried oregano; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 1 bay leaf

STACY'S FAVORITE VEGETABLE BEEF SOUP RECIPE - FOOD.COM

Stacy's Favorite Vegetable Beef Soup Recipe - Food.com image

This is a soup that I have concocted under the inspiration of 4 different recipes, and out of the sheer, selfish desire to satisfy my childhood cravings! I took what I liked from each, discarded what I didn't, and added a few what-nots that I craved. My 4 kids have always been leery of vegetable soup, but when they tried this version based on my own particular favorites, it was "4 Thumbs Up!" You can't beat those odds...:)

Total Time 1 hours 45 minutes

Prep Time 45 minutes

Cook Time 1 hours

Yield 8-10 serving(s)

Number Of Ingredients 22

Ingredients

1 1/2 lbs beef stew meat, cut into bite-sized pieces
1 tablespoon vegetable oil
3 cups beef broth
3 cups v 8 vegetable juice
3 cups water
1/2 cup red wine
1 onion, finely chopped
1 stalk celery, chopped
2 carrots, peeled and sliced
2 russet potatoes, peeled and cubed
1 teaspoon minced garlic
2 cups cabbage, chopped
1 (14 ounce) can corn, drained
1 (14 ounce) can cut green beans, drained
1 (14 ounce) can diced tomatoes with juice
1 (16 ounce) package frozen mixed vegetables
2 beef bouillon cubes
2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf

Steps:

Heat vegetable oil in a large stew pot. Add the stew meat and thoroughly brown on all sides. Add red wine and deglaze pot, stirring in all the brown bits on the bottom until the wine is reduced by at least 1/2. Add the chopped onion and minced garlic and saute for about 5 minutes longer.
Dump in all the other ingredients and stir well.
Bring to almost a boil, then cover and reduce the heat to a simmer. Let simmer (almost bubbling), covered with the lid slightly ajar, 1 hour, stirring occasionally, until all vegetables are tender.
Add more salt and pepper to taste, if desired, and discard the bay leaf.

Nutrition Facts : Calories 330.5, FatContent 7.3, SaturatedFatContent 2.3, CholesterolContent 54.6, SodiumContent 1529, CarbohydrateContent 41.6, FiberContent 8.6, SugarContent 9.5, ProteinContent 26.8

BEEF VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Beef Vegetable Soup Recipe: How to Make It image

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. —Jean Hutzell, Dubuque, Iowa

Provided by Taste of Home

Categories Dinner Lunch

Total Time 09 hours 20 minutes

Prep Time 20 minutes

Cook Time 09 hours 00 minutes

Yield 7 servings.

Number Of Ingredients 14

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4-inch cubes
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (11-1/2 ounces) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

Steps:

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 217 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 536mg sodium, CarbohydrateContent 27g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 lean meat

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BEEF VEGETABLE SOUP RECIPE: HOW TO MAKE IT

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. —Jean Hutzell, Dubuque, Iowa
From tasteofhome.com
Reviews 4.1
Total Time 09 hours 20 minutes
Category Dinner, Lunch
Cuisine Europe, Italian
Calories 217 calories per serving

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

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STACY'S FAVORITE VEGETABLE BEEF SOUP RECIPE - FOOD.COM

This is a soup that I have concocted under the inspiration of 4 different recipes, and out of the sheer, selfish desire to satisfy my childhood cravings! I took what I liked from each, discarded what I didn't, and added a few what-nots that I craved. My 4 kids have always been leery of vegetable soup, but when they tried this version based on my own particular favorites, it was "4 Thumbs Up!" You can't beat those odds...:)
From food.com
Reviews 5.0
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Add more salt and pepper to taste, if desired, and discard the bay leaf.

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