all recipes vegetable beef soup

All Recipes Vegetable Beef Soup

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Beef and Vegetable Soup

Here’s a hearty and satisfying soup that’s guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that’s simply delicious.

Ingredients

• ½ pound boneless beef chuck roast, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 2 cups cubed unpeeled Yukon Gold potatoes
• 2 medium carrots, peeled, cut in half lengthwise and sliced
• 1 tablespoon all-purpose flour
• 1 (32 ounce) carton Swanson® Lower Sodium Beef Broth
• 2 tablespoons tomato paste
• 1 teaspoon chopped fresh thyme leaves
• 1 cup green beans, trimmed and cut into 1/2-inch pieces
• 1 cup frozen peas

Directions

• Step 1

  Season the beef as desired.

• Step 2

  Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.

• Step 3

  Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.

• Step 4

  Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.

   

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn’t even big on soups. I hope your family enjoys the soup as much as mine does.

Ingredients

• 1 ½ pounds beef stew meat, cut into 1/2-inch cubes
• 2 (14 ounce) cans beef broth
• 1 (15 ounce) can green beans, drained
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (14.5 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
• ¼ teaspoon garlic powder, or to taste
• ¼ tablespoon onion powder, or to taste
• salt and ground black pepper, to taste

Directions

Step 1

Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.

Step 2

Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

 

 

Cook’s Note:

For a thicker soup, add tomato paste half-way through cooking.

Smoky Vegetable Beef Soup

Vegetable Beef Soup is full of ground beef, tons of veggies and a savory tomato beef broth. It’s delicious, healthy and tastes amazing.

Warm up this winter with a hearty bowl of Vegetable Beef Soup. My entire family loves soup for dinner, and it’s one of the easiest tricks I have for getting my kids to eat their vegetables! Besides this beefy vegetable soup, they really love Turkey Vegetable Soup, Tortellini Soup and Easy Broccoli Cheese Soup.

Something as simple as this Vegetable Beef Soup Recipe is a perfect way to get dinner on the table quickly fast. It cooks in one pot, uses customizable ingredients and is ready in about 45 minutes.

In this post I’ll include ideas for customizing your soup, plus tips for how to make vegetable beef soup in the slow cooker.

Serve it up with some crusty french bread, Cheesy Garlic Bread, Beer Bread and you’ve got a hearty winter meal out of ingredients you probably already have on hand.

Ingredients for Vegetable Beef Soup

• Ground beef – I prefer to use ground beef instead of beef stew meat for the simplicity. It’s just faster.
• Vegetables – Any kind of vegetable you have leftover or in the freezer will work, but if you’re looking for the easiest way to go, a bag of frozen mixed vegetables works nicely. I typically use a mix of fresh (carrots, onions, celery, potatoes and garlic) and frozen (corn, green beans, peas).
• Broth – Beef broth is the base, but I also added a can of diced tomatoes with the juices and a tablespoon of liquid smoke. The smoky flavor add incredible depth to the soup.
• Seasonings and spices – bay leaves, dried thyme, salt and black pepper. Fresh parsley is the perfect finishing touch.

How to Make It

I love that this soup is a complete meal made in just one pot! Here are the easy steps to making a delicious pot of Beef and Vegetable Soup:

1. Cut vegetables into equal sized pieces. We like to keep the pieces fairly small so you can fit a lot on your spoon. So many different types of vegetables will work for this recipe, but our favorites are the ones you see pictured – peas, carrots, potatoes, celery, green beans, corn, onions and tomatoes. You can use fresh if you have them, canned or frozen. I recommend peeling the potatoes and the carrots, but it’s not required.
2. Cook the beef with some onion and garlic. Make sure to season with salt and pepper. This will be a main part of your soup, so doing this step adds flavor to the meat itself. I use ground beef to keep things super easy and so I can get dinner done in a flash. You can use other cuts of beef as well if you like (we’ll talk about that more later). Transfer the meat to a plate so you can start cooking the vegetables. Ground beef tends to release a lot of juices and grease, and you’ll want to clean that out of the pan before adding the veggies.
3. Toast the spices and seasonings. I do this every time I make soup! First add the celery to the pot so it can begin to soften. Stir in bay leaves, thyme, salt and pepper and cook for a minute or two. Toasting the spices helps to release their aroma and flavor and will add another level of flavor to your soup. Then you can stir everything (veggies, beef, broth) together to make your soup.
4. Simmer and Serve. Bring the soup to a boil, replace the lid and lower the heat. Simmer for about 20 minutes, or until the veggies and potatoes are tender. Add frozen peas and any other frozen vegetable and simmer for another 10-15 minutes. Stir in parsley and serve warm.

Storage and Reheating

Storage: Cool soup completely, then transfer into an airtight container and store in the refrigerator for 4-5 days.

Freezing: Cool completely, then transfer to a freezer safe container or plastic freezer bag and freeze for up to 6 months.

Reheating: If frozen, thaw completely before reheating in a saucepan over medium-low heat.

Easy Vegetable-Beef Soup

There’s no need to spend all day at the stove with this Easy Vegetable-Beef Soup. Made with onions, ground beef, frozen vegetables and tomato sauce, it tastes just like a slow-cooked soup but comes together in just 45 minutes. Serve up a steaming bowl of easy vegetable soup with ground beef whenever you find yourself craving a comforting, satisfying meal.

Ingredients

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