VEGETABLE BEEF SOUP EASY RECIPES

Name: Hearty Beef and Vegetable Soup
Prep time: 1 h 45 min
Cook time: 2 h 15 min
Total time: 4 h
Yield: 26 servings (1-1/2 cups each).
Ingredients: 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

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

Ingredients

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.

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

Ingredients

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.

More about "vegetable beef soup easy 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.

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