Best 11 Beef Veggie Soup Recipes

CHUNKY VEGGIE BEEF SOUP

Steps:

• In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender., Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender.

HEARTY BEEF VEGGIE SOUP

Steps:

• In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in V8 juice, coleslaw mix, tomatoes, Worcestershire sauce, basil and pepper. Cover and cook on low for 3-4 hours or until heated through. Add corn and green beans during the last 30 minutes of cooking.

BEEF VEGGIE SOUP

Steps:

• Place first seven ingredients in a 6 qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.

SLOW COOKER VEGGIE-BEEF SOUP WITH OKRA

Steps:

• In a skillet over medium heat, cook the ground beef and onion until beef is evenly brown and onion is tender. Drain grease.
• In a slow cooker, mix the beef and onion, diced tomatoes, Italian diced tomatoes, vegetables, okra, potatoes, ketchup, salt, and pepper. Pour in enough water to cover.
• Cover slow cooker, and cook 4 hours on Low.

BEEF VEGGIE BEAN SOUP

Steps:

• Soak beans for at least 6 hours or overnight.
• Drain and rinse beans.
• Place in large soup pot and cover with 6 cups water.
• Add 3 beef boullion cubes, onion and celery.
• Bring to a boil, then reduce heat to a rapid simmer.
• Cover bean pot.
• Meanwhile, Cube sirloin and lightly brown with Worchesire sauce.
• Add to bean pot.
• Simmer for 1 1/2 hours.
• Add can of beef broth and bag of frozen carrots (I let them thaw on the counter to reduce cooking time) Simmer covered 1 addittional hour.
• Add cans of green beans and corn.
• Simmer 15 minutes.
• *When I add carrots and beef broth I throw in some garlic powder and whatever seasonings I have in the cabinet.

ITALIAN VEGGIE BEEF SOUP

Steps:

• In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

BEEF AND VEGGIE SOUP

Steps:

• In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if desired, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired.

GROUND BEEF AND VEGGIE SOUP/CROCK POT

Steps:

• Brown ground beef and drain if it is too greasy.
• Put ground beef in crock pot.
• Add the rest of the ingredients to crock pot and stir.
• Cover and cook on low 8 hours.

BEEF AND VEGGIE SOUP WITH MOZZARELLA

Steps:

• In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.
• Sprinkle 2 tablespoons cheese in each of 8 soup bowls; fill bowls with soup.

VEGGIE BEEF ALPHABET SOUP

Steps:

• 1. Cut your meat to small pieces..bite sized. Remove all fat bones etc. melt the butter in big soup kettle and then brown your meat until it is super dark brown stirring constantly so it does not burn but you want the dark brown in the bottom (makes better soup stock the darkest you can get it without burning it)
• 2. When your meat is brown enough fill your soup pan to about 3/4 full of hot water add your cup of strong coffee, beef base or boullion and garlic powder and cover (very important so the stock does not evaporate too fast) on it and simmer it until it is tender, about an hour to hour and a half depending on the meat.
• 3. Peel and cut 5 good size potatoes, 1 lb. bag of carrots and dice 1 onion into small pieces. Add your onion to the beef as soon as it is cut and put your carrots and potatoes in a bowl with cold water covering so they don't get all brown and nasty while the beef cooks. With a very sharp knife cut off all of the corn from the cobs and put aside in bowl.
• 4. Test your meat and check to see that stock does evaporate too much (add more water to at least 1/2 pan full during the time your meat is cooking)
• 5. When tender enough add your carrots and potatoes and corn, tomato sauce and paprika and cook for 10-15 minutes until fork tender, add green beans and alphabet noodles cook 15 minutes more. Salt and Pepper to taste VIOLA!

VEGGIE BEEF SOUP

Steps:

• 1. Melt butter in a frying pan, add cubed Sirloin Steak or Pot Roast (trim off any fat), sear the meat until fully cooked.
• 2. While your meat is browning, fill stock pot with ALL the vegetables, and broths, and spices then cook on medium heat.
• 3. Add cooked meat and all the juices from the pan to the stock pot. Pour about a cup of water into the frying pan and scrape all the browned stuff from the pan and put that into the stock pot! This is where you get a lot of the flavor from. Cook 8-10 hrs. Serve with fresh hot baked bread.