Vegetable Beef Soup Pioneer Woman
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Vegetable Soup
Description
Soup is a wonderful and warming way to incorporate more vegetables into your regular routine, and it generally doesn’t take too long or too much effort to make. This soup needs just half an hour of simmering to coax out the flavors and allow them to meld together for a delicious result.
Carrots, leek, garlic, and onioin are basic aromatics, and here are combined with pumpkin, zucchini, potato, and green beans, but really any vegetables can be used. You could leave the soup as is, but here it’s pureed for a creamy consistenty, where the only cream is in the garnish.
Ingredients
- 3 carrots
- 1 leek
- 1 garlic clove
- 1 onion
- 200 grams pumpkin
- 200 grams zucchini
- 1 potato
- 150 grams green beans
- water (to taste)
- coarse salt (to taste)
- 2 Tbsp. olive oil
- cream (or soy cream, to garnish, optional)
Hearty Vegetable Soup
Ingredients
- 1 diced tomatoes (26 ounces, canned or box)
- 1 veggies (16 ounce bag mixed, green beans, corn, peas, carrots)
- 4 cups vegetable broth (less for chunkier soup)
- 1/2 onion (diced)
- 1 celery stalk (diced)
- 1 lemon (juice of)
- 2 tsp. cumin
- 1/2 cup fresh parsley (chopped)
- 1/2 tsp. Himalayan salt (pink)
- black pepper (to taste)
- 1 bay leaf (whole)
WHAT IS PIONEER WOMAN VEGETABLE BEEF SOUP
Pioneer Woman Vegetable Beef Soup is also known as hamburger vegetable soup. It is made with ground chuck and vegetables such as onion, celery, carrots, potatoes, and other seasonings vary as desired. (Read article How do you mince an onion to learn how to chop onions)
It is not necessary to use ground chuck, you can also use simple ground beef. It is also possible to substitute water for beef stock, but the soup will be light and without much beef flavor.
The Pioneer Woman Vegetable Beef Soup usually comes thick, but it can be made ‘soupy’ by adding more broth or water.
HOW DO YOU ADD FLAVOR TO BEEF SOUP?
If you would like your beef vegetable soup to taste better, try roasting your vegetables before adding them to the soup. This gives them a charred flavor and concentrates their flavor in the soup, giving it a richer taste. A simple roasted root vegetable soup made with bell peppers, potatoes, carrots, and any other veggies you like will improve the flavor of the soup.
HOW DO YOU THICKEN VEGETABLE BEEF SOUP?
You can thicken the soup by simmering it uncovered for a few minutes until the water evaporates. Another option is to add flour. You can use white or wheat flour, about 1-2 tablespoons, and stir in ½ cup of cold water and pour into the soup.
What are the best ingredients for this soup?
Roasting your vegetables and meats on a high heat gives an extra richness in flavor before soupening them, but never do this with leafy greens and cruciferous vegetables because they become bitter when cooked too long.
It’s really easy to switch the ingredients and make a vegetarian-friendlyversion of it with mushrooms or beans.
You can also add zucchini, bell peppers, tomatoes, or cabbage. Some like it with tortellini or potatoes, or you can add some noodles. You can make them with pork shoulder, or ribs.
By adding some red wine to your meal when cooking you can make it spicier and add another layer of extra flavor.
PIONEER WOMAN VEGETABLE BEEF SOUP INGREDIENTS
- 2 lb. ground chuck/Beef
- 1 whole large onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (about 14.5 ounces) can whole tomatoes
- 3 cup beef stock or beef broth, plus more as needed
- 1 whole yellow bell pepper, seeded and diced
- 1 whole red bell pepper, seeded and diced
- 1 whole green bell pepper, seeded and diced
- 4 whole carrots, peeled and sliced on the diagonal
- 5 whole red potatoes, cut into chunks
- 3 tbsp tomato paste
- ½ tbsp kosher salt, more to taste
- ½ tbsp black pepper, more to taste
- 2 tbsp dried parsley flakes
- ½ tbsp ground oregano
- ¼ tbsp cayenne pepper, more to taste
INSTRUCTIONS
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Brown the tomato paste first, followed by the meat in a separate pan.
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Make sure all of your vegetables and meat are cleaned and sliced to the same size.
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Cook the beef for 50 minutes in a big cooking pan with plenty of water over low heat.
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Using a spoon, remove any foam that has developed on the surface of the water.
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After adding the additional ingredients to the water-beef mixture, cook for another 40 minutes.
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If the water does not cover everything in the pot, add more.
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If you remove the potatoes, you may freeze them for later use, and serve them hot with corn or ordinary bread.
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You may add some chile, soy sauce, red wine, or fresh herbs to the dish to make it more flavorful.
NOTES
This meal is a gluten-free, sugar-free, and low-cost family favorite for any occasion. It’s also a legitimate technique to turn leftovers into a dinner, saving you from having to throw food out. -
Can I replace or add new ingredients?
If you are a vegetarian, you don’t have to give up these warm and thick soups. You can replace meat in these recipes with dried or regular mushrooms because they add a little meaty taste.
Sauté onion and the mushrooms and deglaze them on butter or vegetable oil. The way mushroom breaks down in the butter replicates the fat in the meat.
You can also add some vegetable broth to the dish.
If you cook this meal from frozen veggies, you don’t have to thaw them if they are already cut, just cook them frozen, although, you can count on an extra 20% cooking time this way.
You can also use a similar, but slightly altered recipe to turn your leftover roasted chicken into a hearty soup this way, with the other ingredients.
The Lady and Sons Beef Vegetable Soup
Ingredients
- 1 cup diced potatoes
- 1 cup fresh or canned corn kernels
- 1 cup fresh or frozen cut okra
- 1 cup frozen butter beans
- 1 cup diced celery
- 1 cup sliced, fresh or canned green beans
- 1 cup frozen black-eyed peas
- 1 cup thinly sliced carrots
- 1 (28 oz) can diced tomatoes
- 1 1/2 cups chopped onion
- 1 teaspoon Worcestershire sauce
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon Paula Deen Seasoned Salt
- 1 tablespoon Paula Deen’s House Seasoning
- 2 tablespoons beef bouillon granules
- 3 tablespoons dried parsley
- 1 teaspoon garlic powder
- 1 tablespoon dried Italian seasoning
- 4 quarts cold water
- 2 tablespoons if using chuck roast vegetable oil
- 2 1/2 to 2 lbs 2 1/2 to 3 pounds boneless chuck roast beef short ribs
- 1/2 cup uncooked elbow macaroni
Directions
If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, seasonings, onion and tomatoes and bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender.
If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients.
Reduce the heat and simmer for 45 minutes. Just before serving, add fresh parsley to pot. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.
The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
Pioneer Woman Beef Barley Soup
Health benefits
Having barley as a soup base makes for one healthy choice of soup.
For starters, it is a fiber-rich and low-fat source of protein.
Barley is also a whole grain and aids in digestion by removing excessive impurities in the digestive system.
Additionally, barley can reduce blood pressure and has skin healing properties.
Eating this rich soup makes you full for longer and with fewer calories; hence might help manage weight because it reduces your food cravings.
Other barley nutrients include magnesium, phosphorous, zinc, iron, niacin, manganese, and vitamin B.
Ingredients
Cooking instructions for beef barley soup pioneer woman
