Best 13 Hearty Beef Vegetable Soup Recipes

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.

HEARTY BEEF VEGETABLE SOUP

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil. Stir in the tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.

HEARTY VEGETABLE BEEF SOUP

Steps:

• Shred beef with two forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil. , Stir in pasta. Reduce heat; simmer, uncovered, for 15 minutes or until flavors are blended and pasta is tender.

HEARTY GROUND BEEF VEGETABLE SOUP

Steps:

• Saute the onion, celery and ground beef in 1 T of Olive Oil until the beef is brown and the onion transparent. Pour off grease.
• Add the rest of the ingredients, (use less salt if the broth is not low sodium,) cover and bring to a boil.
• Reduce the heat and simmer for 1-2 hours.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
• Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
• Heat on high covered until boiling, remove cover and reduce heat to 250°.
• Simmer for 2 hours or until beef is tender.
• Add frozen vegetables and remainder of barley and simmer for another hour.

HEARTY BEEF VEGETABLE AND RICE SOUP

Steps:

• Add olive oil to large pot, brown beef.
• Add garlic and cook for another 1-2 minutes.
• Add broth, tomatoes, onion soup mix, water and spices to pot. Simmer for at least 1 hour.
• Add vegetables and rice to pot. Add more water if needed. Note the squash will break down so that you don't notice it in the soup, it just makes the broth creamier. It is a great way to get your kids to eat more veggies without them knowing!
• Simmer an additional 1/2 hour to 40 minutes - until rice is cooked.
• Enjoy!

HEARTY BEEF VEGETABLE PASTINA SOUP

Steps:

• 1. Dice your celery, carrots and potatoes set aside. Dice your onions in separate bowl, set aside. Make sure your beef stew pieces are smaller in size to ensure even cooking.
• 2. Add your veggies to your crockpot. In a saute pan, add your oil & butter. Once heated, add your stew meat. Saute till no longer pink, than add your onions. Saute for 1-2 more minutes. Remove and add to crockpot as well.
• 3. Add your fire roasted tomatoes and thyme to the veggie/meat mixture and stir. Add your bouillon cubes, beef broth and water, salt and pepper. Stir to incorporate. Cover and let cook on low 7-8 hours. After about 6 hours or so, taste and see if you need more salt & pepper or a little more beef broth. You need enough broth to cook the pastina. If seasonings are to your taste and there is enough broth to cook your pastina with a litle to spare. Add your pastina, stir and cover again till ready in about the last 15 minutes or so...
• 4. Ladle into bowls and serve with crusty bread or rolls. We love slices of cheese along with the bread with this as well. Down home comfort in a bowl!!

RICH AND HEARTY CROCK POT VEGETABLE BEEF SOUP

Steps:

• Place stew meat in crockpot.
• Add tomatoe juice, vegatables, soup starter, salt, pepper, cayenne pepper, and hot sauce.
• Add water and stir well.
• Cook on low for five hours.
• Sprinkle each bowl with Parmesan Cheese and serve.

HEARTY VEGETABLE BEEF SOUP -- OH SO FLAVORFUL

Steps:

• 1. I use pre-roasted chuck roast for this soup because of its texture and flavor. When you get a piece of beef on the spoon you can savor it. You could use any beef of your choice, Even hamburger. But -- I've stated my choice. Nicely cubed.
• 2. I chill the cooked roast overnight so that it can be cubed nicely.
• 3. You can prepare in a large soup kettle or the crock pot. I like the convenience of the crock pot.
• 4. Add the three cans of beef broth to the crock pot. Cube the beef. Add all other ingredients. Cook on high for one hour. then on low for 2 to 3 hours. Use salt and pepper lightly, and adjust near end of cooking time. I'm a low salt cook. Folks can add salt and pepper when served.
• 5. If you are fond of certain veggies use more of them. If you want a tomato based soup add the can of tomato sauce at the start. It's delicious with or without the tomato sauce. You could pick two or so of the options.
• 6. Serve with a nice French or Italian Bread or Baguette. Serve and enjoy. This freezes well. It is hearty enough that a little additional water or beef broth can be added when reheating from the freezer to make up for the ingredients absorbing the broth.
• 7. Enjoy!! Happy Cooking, Gary
• 8. NOTE: The reserved juices from the roast with fats removed is an excellent addition, However I usually use the juices for gravy for the roast beef dinner or for hot beef sandwiches. To de-fat the juices chill in the fridge and the fats will congeal on top and can be removed easily.The remaining stock is loaded with flavor and would be an excellent addition to the soup.

EASY HEARTY BEEF VEGETABLE SOUP

Steps:

• 1. Cook beef until tender using the meat tenderizer, I prefer to pressure cook it, but it can be boiled. After cooking, shred or cut into small pieces. Retain broth from cooked meat.
• 2. In large soup pan, mix all the remaining ingredients with the cooked meat and juice and add enough water to make it "soup-like". Allow extra water for what the lentils will absorb.
• 3. Bring to boil over high heat. Reduce heat to low and simmer for 1-2 hours, adding additional water as needed, 1 cup or so at a time.

HEARTY HOMEMADE VEGETABLE BEEF SOUP

Steps:

• 1. Have large soup pot heating on stovetop, drop reserved fat from roast into hot pot; cook until browned, then remove.
• 2. Place meat pieces in pot; brown on both sides in rendered fat, may need additional oil to finish browning, all meat pieces.
• 3. Add diced carrots, onion, celery, turnips and potatoes into soup pot with meat. Stir to get all ingredients mixed.
• 4. Add canned tomatoes and V8 Juice. Add green beans, corn, lima beans and Vegetable Soup Mix. Add parsley, salt and pepper to taste. Add enough water to cover ingredients.
• 5. Bring to a boil then turn heat down to simmer and cover with lid ajar. After soup has cooked about 1 hr. add brussels sprouts, okra and peas. Simmer until all vegetables, lentils and meat are tender.
• 6. Check occasionally, stir to make sure nothing is sticking to bottom and there is enough broth; more water, V8 Juice or tomatoes can be added if needed or desired.

HEARTY HOOSIER BEEF VEGETABLE SOUP

Steps:

• Cut up the chuck roast and all the vegetables as directed in the ingredients section. Add the olive oil to a large stock pot and place the chuck cubes in the bottom to brown over medium high heat. When half browned add all the seasonings and onion.
• Continue stirring and browning about 5 minutes and add the green beans, water, and carrots. Let it come to a slow boil and add all the other vegetables. Add a little more water if necessary to cover all the items well and add about an inch more in the pot depending on how tall it is.
• Turn down the heat to medium low and continue to simmer for about 45 minutes - stirring occasionally. Enjoy!