Best 2 Favorite Beef Vegetable Soup Recipes

Indulge in a hearty and flavorful journey with our collection of beef vegetable soup recipes. These comforting soups are not just culinary delights; they are powerhouses of nutrition, packed with fresh vegetables, tender beef, and savory broth. Whether you prefer a classic rendition or a creative twist, our diverse recipes cater to every palate. Dive into a traditional pot of beef and vegetable soup, where succulent beef harmonizes with an array of colorful vegetables, simmered in a rich broth enhanced with aromatic herbs and spices. Delight in a hearty Italian-inspired minestrone, where tender beef mingles with an array of beans, pasta, and vegetables, all bathed in a flavorful tomato broth. For a taste of the Orient, explore our Asian-inspired beef noodle soup, where savory beef broth embraces rice noodles, tender beef, and an array of vibrant vegetables. Each recipe promises a unique culinary experience, ensuring that your taste buds embark on an unforgettable adventure.

Let's cook with our recipes!

STACY'S FAVORITE VEGETABLE BEEF SOUP

Stacy's Favorite Vegetable Beef Soup image

This is a soup that I have concocted under the inspiration of 4 different recipes, and out of the sheer, selfish desire to satisfy my childhood cravings! I took what I liked from each, discarded what I didn't, and added a few what-nots that I craved. My 4 kids have always been leery of vegetable soup, but when they tried this version based on my own particular favorites, it was "4 Thumbs Up!" You can't beat those odds...:)

Provided by Stacky5

Categories Potato

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 22

Ingredients

1 1/2 lbs beef stew meat, cut into bite-sized pieces
1 tablespoon vegetable oil
3 cups beef broth
3 cups v 8 vegetable juice
3 cups water
1/2 cup red wine
1 onion, finely chopped
1 stalk celery, chopped
2 carrots, peeled and sliced
2 russet potatoes, peeled and cubed
1 teaspoon minced garlic
2 cups cabbage, chopped
1 (14 ounce) can corn, drained
1 (14 ounce) can cut green beans, drained
1 (14 ounce) can diced tomatoes with juice
1 (16 ounce) package frozen mixed vegetables
2 beef bouillon cubes
2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf

Steps:

Heat vegetable oil in a large stew pot. Add the stew meat and thoroughly brown on all sides. Add red wine and deglaze pot, stirring in all the brown bits on the bottom until the wine is reduced by at least 1/2. Add the chopped onion and minced garlic and saute for about 5 minutes longer.
Dump in all the other ingredients and stir well.
Bring to almost a boil, then cover and reduce the heat to a simmer. Let simmer (almost bubbling), covered with the lid slightly ajar, 1 hour, stirring occasionally, until all vegetables are tender.
Add more salt and pepper to taste, if desired, and discard the bay leaf.

FAVORITE BEEF VEGETABLE SOUP

Favorite Beef Vegetable Soup image

We spend 1 weekend in the fall making soups to have in the freezer. This one is one of our favorites. I use my homemade beef broth in place of the bouillon.

Provided by SB61287

Categories Low Cholesterol

Time 30m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs stewing beef
2 onions, chopped and divided
3 (14 ounce) cans tomatoes
1 (10 1/2 ounce) can tomato soup
1 1/2 cups carrots, sliced
1 1/2 cups corn
1 (14 1/2 ounce) can green beans
1 1/2 cups celery, chopped
3 -4 potatoes, peeled and chopped
3 beef bouillon cubes
thyme, to taste
oregano, to taste
marjoram, to taste
bay leaf, to taste
2 tablespoons salt
pepper, to taste

Steps:

Place beef in Dutch oven. Cover with water. Bring to a boil, then reduce heat. Add 1 small chopped onion. Simmer about 1 hour until beef is tender.
Add remaining onion and next 8 ingredients. cook 30 minutes.
Add seasonings and cook slowly for 2 hours or more.
Better the second day, if you can wait!

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful beef broth, and tender cuts of beef will make all the difference in the taste of your soup.
Don't be afraid to experiment with different vegetables: This recipe is a great starting point, but feel free to add or substitute vegetables based on your preferences. Some good options include carrots, celery, green beans, and potatoes.
Cook the beef until it is tender: This will help to ensure that the soup is flavorful and satisfying. If you are using a slow cooker, cook the beef on low for 8-10 hours or on high for 4-6 hours.
Add the vegetables in stages: This will help to prevent them from overcooking and becoming mushy. Add the denser vegetables, such as carrots and potatoes, first and then add the more delicate vegetables, such as peas and spinach, towards the end of the cooking time.
Season the soup to taste: Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to suit your preferences.

Conclusion:

This beef vegetable soup is a hearty, flavorful, and satisfying meal that is perfect for a cold day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can easily make a delicious and nutritious soup that your whole family will enjoy.

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