Best 2 Chunky Beef And Vegetable Soup Recipes

Chunky beef and vegetable soup is a hearty and flavorful dish that is perfect for a cold winter day. It is packed with tender beef, crisp vegetables, and delicious broth. This classic soup is easy to make and can be tailored to your own taste preferences. Whether you prefer a thick or thin soup, or a mild or spicy flavor, there is a chunky beef and vegetable soup recipe out there for you.

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CHUNKY BEEF AND VEGETABLE SOUP

Chunky Beef and Vegetable Soup image

Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories Dinner Lunch

Time 3h10m

Yield 8 servings (3 quarts).

Number Of Ingredients 17

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon salt-free seasoning blend, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil, divided
4 large carrots, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 cup Burgundy wine or additional reduced-sodium beef broth
4 cups reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bay leaf
4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

Steps:

Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges

CHUNKY BEEF AND VEGETABLE SOUP

Chunky Beef and Vegetable Soup image

Categories Soup/Stew Beef Tomato Vegetable Beef Shank Lima Bean Carrot Winter Cabbage Potluck Gourmet

Yield Makes 8 to 10 main-course servings

Number Of Ingredients 14

Ingredients

1/2 lb dried large lima beans (about 1 cup), picked over and rinsed
3 lb meaty crosscut beef shanks (also called beef shins; 2 inches thick), trimmed of excess fat
1/4 teaspoon black pepper
1 1/2 teaspoons salt
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
3 carrots, halved lengthwise, then cut diagonally into 1 1/2-inch pieces
12 cups water
3 1/2 cups low-sodium beef broth (28 fl oz)
1 lb yellow-fleshed potatoes such as Yukon Gold
1 (14-oz) can diced tomatoes in juice
1/4 lb Savoy cabbage, tough stems discarded and leaves coarsely chopped
1/4 lb green beans, trimmed and cut into 1-inch pieces

Steps:

Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
Pat shanks dry and sprinkle with pepper and 1 teaspoon salt. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown shanks (in batches if necessary), turning, about 6 minutes total, and transfer with tongs to a bowl.
Cook onion in fat remaining in pot over moderate heat, stirring, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add browned meat along with any juices accumulated in bowl, carrots, 8 cups water, beef broth, and remaining 1/2 teaspoon salt and simmer, covered, until meat is very tender, about 1 1/2 hours.
Remove shanks with a slotted spoon and transfer to a cutting board. When cool enough to handle, cut meat into 1-inch pieces, discarding bones, and return meat to soup.
Meanwhile, simmer lima beans in remaining 4 cups water in a 4-quart saucepan, covered, until just tender, 20 to 30 minutes. Drain in colander.
Peel potatoes and cut into 1-inch cubes, then add to soup with lima beans and tomatoes with their juice and simmer, covered, until potatoes are tender, about 15 minutes. Add cabbage and green beans and simmer, uncovered, until tender, about 5 minutes.

Tips:

Use a large pot: This soup makes a lot, so you'll need a large pot to cook it in. A 6-quart or 8-quart pot is a good size.
Brown the beef in batches: If you try to brown all of the beef at once, it will steam instead of brown. Brown the beef in batches in a large skillet over medium-high heat, making sure to sear all sides of the meat.
Use a variety of vegetables: This soup is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as carrots, celery, potatoes, or green beans.
Season the soup well: This soup is simple, so it's important to season it well. Add salt, pepper, and garlic powder to taste.
Let the soup simmer: The longer the soup simmers, the more flavorful it will be. Let the soup simmer for at least 30 minutes, or up to 2 hours.
Serve the soup hot: This soup is best served hot, with a side of crusty bread or crackers.

Conclusion:

This chunky beef and vegetable soup is a hearty and flavorful soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a delicious and comforting soup, give this recipe a try.