Best 4 Deluxe Vegetable Beef Soup 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.

VEGETABLE BEEF SOUP

Steps:

• Season beef with salt & pepper.
• Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.
• Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.
• Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender.
• Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).
• Season with salt & pepper to taste and serve.

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.

DELUXE VEGETABLE BEEF SOUP

Steps:

• 1. Prep ingredients and measure everything first.
• 2. Sear the chuck roast in bacon grease in a large dutch oven.
• 3. Pour off the grease after searing, leaving the roast in the dutch oven.
• 4. Add the beef broth, chicken base, tomatoes, onions, garlic, wine and all the spices.
• 5. Turn your heat medium-low and let everything simmer for at least 3 hours or longer, depending how tender the roast is.
• 6. When the roast starts getting tender, you can take a slotted spoon and take out pieces of meat and pick off the fat pieces that's still attached to the roast and put the meat back into the pot. (I've used leaner cuts of beef roasts, but it's the marbling in a chuck roast that makes this soup wonderful)
• 7. Add the rest of the chopped and frozen vegetables and the 8 cups of water. Turning up the heat to start another good simmer.
• 8. During the cooking phase of the vegetables, start taste testing for desired seasonings. I usually add additional salt, pepper, and garlic, a little at a time at this point, if needed.
• 9. This soup gets better overnight. After refrigeration the next day, the fat rises to the top. Take a spoon and skim the grease and discard.
• 10. Note: This is a thick, hearty, soup, so it needs a lot of seasonings. After everything is in the pot, then begin to add additional seasoning and spice, a little at a time to your liking. Enjoy!