Indulge in a hearty and flavorful culinary journey with our remarkable collection of savory beef and vegetable soup recipes. From classic and comforting to unique and exotic, these recipes offer a symphony of flavors that will tantalize your taste buds and warm your soul.
Embark on a culinary adventure with our traditional beef and vegetable soup, a timeless classic that embodies the essence of comfort food. This hearty and wholesome soup features tender beef, an array of crisp vegetables, and a rich, savory broth that will transport you to a cozy kitchen on a chilly evening.
For a taste of the Mediterranean, try our Mediterranean beef and vegetable soup, an aromatic and vibrant dish inspired by the sunny shores of Greece and Italy. This flavorful soup boasts succulent beef, a medley of colorful vegetables, and a tantalizing broth infused with fragrant herbs and spices, transporting you to a sun-kissed trattoria.
If you crave a spicy kick, our Mexican beef and vegetable soup is sure to satisfy your cravings. This hearty and robust soup features tender beef, a variety of hearty vegetables, and a fiery broth brimming with bold Mexican flavors. Prepare to be captivated by the harmonious blend of chili peppers, cumin, and oregano, creating a soup that will leave you craving more.
For a unique and exotic twist, our Thai beef and vegetable soup is a must-try. This aromatic and refreshing soup showcases tender beef, an assortment of vibrant vegetables, and a fragrant broth infused with lemongrass, galangal, and kaffir lime leaves. Prepare to be tantalized by the balance of sweet, sour, and savory flavors, transporting you to the bustling streets of Bangkok.
With our diverse selection of savory beef and vegetable soup recipes, you're sure to find the perfect dish to satisfy your cravings and warm your heart. From classic comfort food to exciting international flavors, these recipes offer a culinary journey that will leave you feeling satisfied and inspired.
SAVORY VEGETABLE BEEF SOUP
I developed this recipe as a way to use my homegrown vegetables. My teaching responsibilities keep me busy, but I love cooking for my husband and daughter most of all. -Leslie Luthe, Parkersburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender. Add the remaining ingredients. , Cover and simmer 30 minutes longer or until heated through, stirring occasionally. Discard bay leaves.
Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 350mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 5g fiber), Protein 15g protein.
SAVORY VEGETABLE BEEF STEW
This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.
Provided by JAIME5025
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 18
Steps:
- Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
- Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
- Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.
Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 g
SAVORY TOMATO BEEF SOUP
Meet the Cook: This soup's one my mother taught me to make. It's good all year but especially when the weather's cold. In winter, I serve it with grilled cheese sandwiches. It would also be a nice lunch with a side salad or homemade corn bread. Even our grandchildren - we have four - like it. It's a good way of getting them to eat their vegetables. My husband and I have two grown daughters. -Edna Tilley, Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, brown the stew meat and soup bone in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 4-5 hours or until meat is tender. Skim fat. Remove meat from bone; cut into 1/2-in. cubes. Return to soup; heat through.
Nutrition Facts : Calories 142 calories, Fat 7g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 1057mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
BEEF AND VEGETABLE SOUP
Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Season the beef as desired.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
- Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
- Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.7 g, Cholesterol 17.2 mg, Fat 6.5 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 383.1 mg, Sugar 3.2 g
SAVORY HOMESTYLE BEEF VEGETABLE SOUP
This is a hearty, flavor packed, stick to your ribs soup. I am not a cauliflower lover, but it is a must in this soup. It enriches the flavor making it full bodied and robust. It is the best part of this soup. I also feel the fresh thyme is a must. You may omit the second bundle of fresh thyme, but at least give the first bundle a try in this soup. I have been making this for more than 20 years and learned by watching my mother and adjusted the technique to braising, rather than stove top, to yield tender beef.
Provided by alkghayes_12496611
Categories Meat
Time 4h40m
Yield 6-8 bowls, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300°F.
- Rinse meat and dry off well (to ensure searing). Season liberally with salt and pepper on all sides. In large oven proof soup pot (mine is 7 qts.), heat 2 tablespoons of oil hot enough to sear, then add meat and brown on all sides.
- Remove meat and add onion to pot and brown for a few minutes to release flavors. (Ensure the onions stay relatively intact because they will be used as a bed to prop up the roast during the braising process.).
- Next add the garlic and constantly stir to release flavor (do not burn) for about one minute.
- Add the pureed tomatoes and stir, scraping bottom of pot to release any stuck on bits.
- Next, add 4 of the bouillon cubes, the 2 bay leaves, 20 turns of fresh ground pepper and a bundle of fresh thyme.
- Rest chuck roast on top of the quartered onions, so the roast is elevated from bottom of pot.
- Add enough water to come 2/3 of the way up the meat.
- Cover pot with lid and bring to a boil, then reduce to a simmer. Place covered pot in 300 degree oven for 3 hours, turning meat half way through.
- After the 3 hours have passed, removed the roast and set aside on a plate to cool (it should be fall apart tender). Fish out the bay leaves and thyme bundle.
- Fill the pot with water till it is 2/3 full. Add the celery, carrots, potatoes, cauliflower and 4 remaining bouillon cubes to the pot. Check for flavor and add more pepper if desired (but wait on the salt as the bouillon will add salt here).
- Cover pot and bring to a boil, then reduce to a simmer. Place covered pot back in oven and cook for 1 1/2 hours (or until vegetables are fork tender).
- While the vegetables are cooking you can pull apart the cooled chuck roast into 1 - 1 1/2 inch bite sized pieces and set aside. Also, cook Kluski egg noodles according to the package directions.
- When vegetables are cooked through add chuck pieces to the pot and also the last bundle of fresh thyme (you can omit if you already are satisfied with the thyme flavor from first bundle). Taste and add additional salt and fresh black pepper if needed. Let covered pot sit on cool stove for 5-10 minutes so meat can be warmed up and fresh thyme bundle can flavor the soup.
- Remove thyme bundle. To serve, add a scoop of cooked egg noodles into soup bowl and cover with beef vegetable soup. Serve with biscuits or crusty warm bread.
Nutrition Facts : Calories 483.4, Fat 17.6, SaturatedFat 6.1, Cholesterol 125.4, Sodium 1537.2, Carbohydrate 38.1, Fiber 7.8, Sugar 12, Protein 46.9
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, and green beans.
- Don't be afraid to experiment with different spices and herbs. This is a great way to personalize your soup and make it your own. Some good options include garlic, thyme, rosemary, and bay leaves.
- Cook the soup over low heat for a long time. This will help the flavors to develop and meld together. Aim for at least 1 hour, but you can cook it for up to 3 hours.
- Serve the soup with a side of bread or crackers. This will help to soak up the broth and make the meal more satisfying.
Conclusion:
This savory beef and vegetable soup is a hearty and delicious meal that is perfect for a cold winter 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 this soup at home. So next time you are looking for a comforting and satisfying meal, give this soup a try. You won't be disappointed.
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