Best 5 Elaines Old Fashioned Vegetable Beef Soup Recipes

Indulge in a comforting culinary journey with Elaine's Old Fashioned Vegetable Beef Soup, a timeless classic that epitomizes the essence of hearty and flavorful home cooking. Bursting with an array of tender vegetables, succulent beef, and a rich, savory broth, this soup is a symphony of flavors that will warm your soul on a chilly day. Accompanying this beloved soup are two additional delectable recipes: a classic Beef Barley Soup, brimming with wholesome barley, tender beef, and a medley of vegetables, and a hearty Hamburger Soup, featuring ground beef, a variety of vegetables, and a robust broth. These three exceptional soups offer a delightful trio of options to satisfy your cravings for comforting and nourishing meals.

Let's cook with our recipes!

MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP

My Mom's Old-Fashioned Vegetable Beef Soup image

My Mom's Old-Fashioned Vegetable Beef Soup is one of my all-time favorite soup recipes. It's super simple homemade soup recipe and makes enough to freeze!

Categories Dinner

Time 11h

Number Of Ingredients 11

Ingredients

1 pot roast (about 2 pounds)
2 russet potatoes, chopped
1 bag frozen seasoning blend (or just chopped onions)
1 bag frozen peas
1 bag frozen green beans
1 bag frozen corn
4 large carrots, chopped
1 (32 oz) container beef broth
2 (10.75 oz) cans tomato soup
1 can filled with water
Salt and pepper, to taste

Steps:

Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
Bring to a boil, lower the heat, cover and simmer for about an hour.
Add water as desired while it cooks.

Nutrition Facts : Calories 240 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 4 grams fat, Fiber 5 grams fiber, Protein 11 grams protein, ServingSize 2 cups, Sodium 1205 milligrams sodium, Sugar 12 grams sugar

ELAINE'S OLD FASHIONED VEGETABLE BEEF SOUP

Elaine's Old Fashioned Vegetable Beef Soup image

This is a very versatile soup. Make it with the vegetables and grains that you already have. You can substitute whatever you like. Rutabagas and mild peppers are good. It is a very good way to get your family to eat vegetables. You can even add a handful of dried lentils - they will never know. Teenage boys with hollow legs...

Provided by Elaine Douglas

Categories Vegetable Soup

Time 55m

Number Of Ingredients 18

Ingredients

1 lb ground beef (or ground turkey)
1 c chopped onion
1 tsp chopped garlic, or to taste
1 c raw potato diced (or ¼ c. barley, softened in 1 c. water for 8 hours) (or ¼ c. rice, millet, rye or faroe)
1 c sliced carrot
1 c sliced celery
1/2 lb green beans cut diagonally or 2 c. frozen cut beans
1 28 oz can diced tomatoes or 2 lbs. fresh or frozen tomatoes, diced
1 c canned drained beans kidney, black, or black eyed peas - optional
9 c beef bouillon or stock or a combination of stock and water.
2 tsp salt
1/4 tsp thyme, dried
1/4 tsp basil, dried
1 bay leaf
1/4 tsp ground pepper
5 dash(es) red pepper sauce (optional)
1 7 oz can whole kernel corn, undrained (or ½ cup of frozen corn)
1 c frozen peas

Steps:

1. Brown beef and onion in large saucepan until meat is slightly browned. Drain off excess fat (if you use very lean beef there will be no excess fat).
2. Add remaining ingredients except corn and peas. Simmer 30 minutes or until raw vegetables are tender.
3. Add corn and peas, continue heating for 5 minutes. If you use frozen vegetables add another cup of water.
4. Remove and discard bay leaves. Taste for seasoning. Add a bit more salt if necessary.

OLD-FASHIONED BEEF-VEGETABLE SOUP

Old-Fashioned Beef-Vegetable Soup image

For a winter gathering, there's nothing better than this amazingly flavored beef soup, with classic ingredients like rutabagas and cabbage.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h

Yield 14

Number Of Ingredients 15

Ingredients

3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces
10 cups water
3 tablespoons beef-flavor instant bouillon
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
2 dried bay leaves
4 cups vegetable juice
3 cups cubed potatoes (3 medium)
3 cups coarsely chopped cabbage
2 cups frozen small whole onions (from 16-oz bag)
2 cups cubed peeled rutabaga (1 1/2 medium)
2 cups frozen cut green beans (from 1-lb bag)
4 medium carrots, sliced (2 cups)
3 medium stalks celery, sliced (1 1/2 cups)

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.

Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 30 mg, Fiber 4 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 850 mg, Sugar 7 g

OLD-FASHIONED VEGETABLE BEEF SOUP

Old-Fashioned Vegetable Beef Soup image

Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.

Provided by Marla Swoffer

Categories One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

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.

Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9

BEEF, BARLEY AND MANY VEGETABLE SOUP

Beef, Barley and Many Vegetable Soup image

On one hand there is beef barley soup, and on the other there's mushroom barley soup, but why choose between the two when you can have both in one soup? Heck, why not add a bunch of other vegetables-carrots, celery, tomatoes, and chard or spinach-to the mix for even more color, flavor, and nutrition? And how about a handful of fresh dill for an earthy herbal essence? It's that kind of thinking that led me right to this wonderful, filling, meal-in-a-bowl with tender beef in every bite balanced with a bounty of whole-grain, plant-powered goodness.

Provided by Ellie Krieger

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

12 ounces lean beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
2 tablespoons olive oil, divided
1 large onion, diced
8 ounces cremini mushrooms, coarsely chopped
2 medium-size carrots, diced
2 celery stalks, diced
1/2 small bunch green Swiss chard, stems and leaves separated and chopped, or 3 cups lightly packed chopped spinach
2 garlic cloves, minced
4 cups low-sodium beef broth
One 14-ounce can no-salt-added diced tomatoes
1/2 cup pearled barley
1/3 cup coarsely chopped fresh dill

Steps:

Season the meat with 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add the meat to the pot and cook, stirring occasionally, until well browned, about 5 minutes. Transfer the meat to a plate.
Add the remaining tablespoon of olive oil to the pot, then add the onion and mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Add the carrots, celery, chopped chard stems, if using (if you are using spinach, do not add it here), garlic, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, for 2 minutes more.
Add the broth, 2 cups of water, the diced tomatoes with their juices, and the barley and return the meat with any accumulated juices to the pot. Bring to a boil, then lower the heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 1 hour. Add the chard leaves or spinach and the dill and cook for 2 minutes more, then serve.
The soup will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
SERVING SIZE: 2 1/4 cups
PER SERVING: Calories 340; Total Fat 13 g (Sat Fat 2.5 g, Mono Fat 7 g, Poly Fat 1 g); Protein 21 g; Carb 38 g; Fiber 16 g; Cholesterol 50 mg; Sodium 860 mg; Total Sugar 9 g (Added Sugar 0 g)
EXCELLENT SOURCE OF: copper, iron, magnesium, manganese, niacin, phosphorous, potassium, protein, selenium, thiamine, riboflavin, vitamin A, vitamin K, zinc
GOOD SOURCE OF: calcium, folate, molybdenum, pantothenic acid

Tips:

To make the soup extra flavorful, use a combination of beef broth and water. You can also add a beef bouillon cube or two for even more flavor.
Don't be afraid to customize the vegetables in the soup. You can add or remove any vegetables that you like.
If you want a thicker soup, you can add a cornstarch slurry at the end of cooking. To make a cornstarch slurry, mix equal parts cornstarch and water until smooth. Then, stir the slurry into the soup and cook until thickened.
Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

Elaine's Old Fashioned Vegetable Beef Soup is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be customized to your liking. So next time you are looking for a comforting and delicious soup, give this recipe a try.