SEASONING FOR VEGETABLE BEEF SOUP RECIPES

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SLOW COOKER VEGETABLE BEEF SOUP | JUST A PINCH RECIPES



Slow Cooker Vegetable Beef Soup | Just A Pinch Recipes image

I've been making this for years and find that the easiest way is in a slow cooker. My nephew says it's his favorite soup. You can make this as thin or thick as you like and serve it over noodles or rice, or eat it just as it is.

Provided by Donna Graffagnino @StillWild

Categories     Beef Soups

Prep Time 30 minutes

Cook Time 4 hours

Yield 10

Number Of Ingredients 19

1 tablespoon(s) olive oil, butter, or bacon grease
1 1/2 pound(s) beef stew meat, cut in 1" cubes
1 large onion, coarsely chopped
2-3 stalk(s) celery, sliced thick
1 medium bell pepper, diced
1 can(s) (15oz) petite diced tomatoes with juice
2 can(s) beef stock or broth
2 can(s) (11.5 oz) v-8 or tomato juice or tomato sauce
2 can(s) whole kernel corn, drained or 1 1/2 cups frozen
2 cup(s) frozen green peas, rinsed
1 1/2 cup(s) fresh or frozen green beans
1 can(s) baby lima beans, drained and rinsed (optional)
2 teaspoon(s) granulated garlic
2 teaspoon(s) worcestershire sauce
2 tablespoon(s) dried parsley
2 tablespoon(s) dried chives
3 large russet potatoes, peeled and large dice
3 large carrots, peeled and cut into large pieces
- salt & pepper to taste

Steps:

  • If your slow cooker has a browning feature, as mine does, put your oil, butter, or bacon grease in the pan and brown the stew meat until seared on all sides. Otherwise use a skillet and transfer the meat to the slow cooker and use some of the beef broth to deglaze your skillet and pour that into the cooker.
  • Add all of the remaining ingredients. Stir well and set to Low for 8 hours, or High for 4 hours, depending on how hot and fast your cooker cooks.
  • Depending on how thick or thin you like your soup you can add more stock when adding the carrots and potatoes. When those vegetables are done taste again because they will soak up a lot of the salt. Adjust seasoning as needed and serve over rice or elbow noodles if you like it thick like a stew or serve as is if you like it as a soup.

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

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

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