Best 4 Pronto Beef Vegetable Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Beef and vegetable soup** is a classic comfort food that is perfect for a cold winter day. This hearty soup is packed with tender beef, fresh vegetables, and a flavorful broth. It is also a great way to use up leftover beef roast or steak.

The Pronto Beef and Vegetable Soup recipe is a quick and easy version of this classic dish. It uses a pre-made soup mix, canned vegetables, and frozen corn to save time. The result is a delicious and hearty soup that is ready in just 30 minutes.

If you have a little more time, you can make a more traditional beef and vegetable soup from scratch. The Traditional Beef and Vegetable Soup recipe includes instructions for making your own beef broth, as well as for cooking the beef and vegetables. This soup is also packed with flavor and is sure to warm you up on a cold day.

No matter which recipe you choose, you are sure to enjoy this classic comfort food. It is a delicious and hearty soup that is perfect for a cold winter day.

**Additional Tips:**

* For a thicker soup, add more vegetables.
* For a spicier soup, add a pinch of cayenne pepper.
* For a more flavorful soup, use homemade beef broth.
* Serve with a side of crusty bread or crackers.

Here are our top 4 tried and tested recipes!

BEEF VEGETABLE SOUP



Beef Vegetable Soup image

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. -Jean Hutzell, Dubuque, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 9h20m

Yield 7 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4-inch cubes
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (11-1/2 ounces) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

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.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 536mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

VEGETABLE BEEF SOUP



Vegetable Beef Soup image

Loaded with fresh veggies and tender beef, this hearty Vegetable Beef Soup is the perfect comfort food!

Provided by Holly Nilsson

Categories     Appetizer     Dinner     Lunch     Side Dish     Soup

Time 1h35m

Number Of Ingredients 14

1 ½ pounds beef chuck roast (trimmed and cubed into ½" pieces)
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 onion (chopped)
2 cloves garlic (minced)
6 cups beef broth
15 ounces canned tomatoes (with juices)
1 teaspoon Italian seasoning
2 cups potatoes (cubed ½")
3 carrots (sliced ½")
1 rib celery (sliced ½")
1 cup green beans (cut into 1" pieces)
½ cup frozen corn (thawed or canned )

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.

Nutrition Facts : ServingSize 2 cups, Calories 229 kcal, Carbohydrate 11 g, Protein 21 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 59 mg, Sodium 636 mg, Fiber 3 g, Sugar 5 g

HOMEMADE VEGETABLE BEEF SOUP



Homemade Vegetable Beef Soup image

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Provided by renee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 5h55m

Yield 10

Number Of Ingredients 10

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

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.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 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

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

Tips:

  • To save time, buy pre-cut vegetables or use a food processor to chop them quickly.
  • If you don't have beef broth, you can use chicken broth or vegetable broth instead.
  • Add more or less hot sauce, depending on your desired spice level.
  • For a thicker soup, add a cornstarch slurry (equal parts cornstarch and water) towards the end of cooking.
  • Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

Pronto Beef Vegetable Soup is a quick and easy weeknight meal that's packed with flavor. It's also a great way to use up leftover beef and vegetables. This soup is sure to please the whole family, and it's a great way to get your daily dose of vegetables. So next time you're looking for a quick and easy meal, give Pronto Beef Vegetable Soup a try. You won't be disappointed!

Related Topics