SOUP RECIPES WITH BEEF STOCK RECIPES

Name: Vegetable Beef Soup/Stew, Slow Cooker
Prep time: 30 min
Cook time: 4 h
Yield: 10
Cuisine: American
Ingredients: 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

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

Ingredients

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.

BEEF NOODLE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Beef Noodle Soup Recipe: How to Make It - Taste of Home image

This only takes a few minutes, but this beef noodle soup recipe tastes like it simmered all day. —Margery Bryan, Moses Lake, Washington

Provided by Taste of Home

Categories Dinner Lunch

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 8

Ingredients

1 pound ground beef
1/2 cup chopped onion
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 cans (10-1/2 ounces each) beef broth
2 cups frozen mixed vegetables or 1 can (15 ounces) mixed vegetables
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked medium egg noodles

Steps:

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Add the tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles. Reduce heat to medium-low; cover and cook until noodles are tender, 10-15 minutes.

Nutrition Facts : Calories 144 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 804mg sodium, CarbohydrateContent 11g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

More about "soup recipes with beef stock recipes"

SLOW COOKER VEGETABLE BEEF SOUP | JUST A PINCH RECIPES

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.
From justapinch.com
Reviews 5
Category Beef Soups
Cuisine American

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.

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BEEF NOODLE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

This only takes a few minutes, but this beef noodle soup recipe tastes like it simmered all day. —Margery Bryan, Moses Lake, Washington
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Dinner, Lunch
Calories 144 calories per serving

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Add the tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles. Reduce heat to medium-low; cover and cook until noodles are tender, 10-15 minutes.

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SLOW COOKER VEGETABLE BEEF SOUP | JUST A PINCH RECIPES

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.

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BEEF NOODLE SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Add the tomatoes, broth, vegetables and seasonings. Bring to a boil; add noodles. Reduce heat to medium-low; cover and cook until noodles are tender, 10-15 minutes.

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