Best 7 Beef And Veggie Soup With Mozzarella Recipes

HOMEMADE VEGETABLE BEEF SOUP

Steps:

• 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.
• 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.

BEEF AND VEGGIE SOUP WITH MOZZARELLA

Steps:

• In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.
• Sprinkle 2 tablespoons cheese in each of 8 soup bowls; fill bowls with soup.

BEEF VEGETABLE SOUP

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

BEEF VEGGIE SOUP

Steps:

• Place first seven ingredients in a 6 qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.

OLD-FASHIONED BEEF-VEGETABLE SOUP

Steps:

• In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
• Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
• Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
• Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Cut meat into small, bite-size (1/2") pieces.
• In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
• Set aside on a plate.
• Chop celery, onion, potatoes, and carrots into bite-size pieces.
• Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
• Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
• Bring to a boil.
• Reduce heat and simmer uncovered until beef is almost tender, about an hour.
• Add peas and hot sauce to soup.
• Cover and simmer until beef is tender, about 30 minutes longer.
• Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

BEEF'N VEGGIE SOUP WITH MOZZARELLA

Steps:

• 1. Cook beef and onion in 4-quart Dutch oven over medium-high heat about 10 minutes, stirring occasionally, until beef is brown drain.2. Stir remaining ingredients except cheese into beef. Heat to boiling reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.3. Sprinkle about 2 tablespoons cheese in each of 8 soup bowls. Fill bowls with soup.1 SERVING: Calories 185 (Calories from Fat 100) Fat 11g (Saturated 5g) Cholesterol 40mg: Sodium 1050mg Carbohydrate 8g (Dietary Fiber 2g) Protein 16g o % Daily Value: Vitamin A 24% Vitamin C 16% Calcium 14% Iron 8% o Exchanges: 2 Medium-Fat Meat, 2 Vegetable o Carbohydrate Choices: 1/2together timeStart a kitchen garden by buying and sprouting alfalfa seeds, mung beans or dry peas. Or plant seeds for chives or other herbs in a small planter to keep by the kitchen window.