When the cold weather hits, there's nothing more comforting than a big bowl of hot, hearty soup. And when you're looking for a delicious and easy-to-make soup, Nancy's Vegetable Beef Soup is the perfect choice. This classic soup is packed with tender vegetables, savory ground beef, and a rich, flavorful broth. It's the perfect meal for a weeknight dinner or a casual weekend lunch, and it's sure to be a hit with the whole family.
Let's cook with our recipes!
NANCY'S VEGETABLE BEEF SOUP
Make and share this Nancy's Vegetable Beef Soup recipe from Food.com.
Provided by The Daycare Lady
Categories Stocks
Time 8h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in slow cooker. Do not drain vegetables.
- Add water to fill slow cooker to within 3 inches of top.
- Cover. Cook on Low 8 hours, or until meat is tender and vegetables are soft.
- Variation: Add 1 large onion, sliced, 2 cups sliced carrots, and 3/4 cup pearl varley to mixture before cooking.
CHICKEN VEGGIE SOUP
Steps:
- Heat the olive oil in a large pot over medium heat. Add the chicken, quinoa, celery, carrots, sweet potato, onion, Yukon gold potato and some salt and pepper to the pot. Top with the Beef Bone Broth and bring to a simmer. Cover and cook until the vegetables are tender and the chicken and quinoa are cooked through, 12 to 15 minutes. Stir in the oregano, thyme, sage and kale and cook until the kale is tender, another 3 minutes.
- Preheat the oven to 450 degrees F.
- Rinse the beef bones thoroughly with cold water, then pat dry and put on a baking sheet. Add the tomato paste, carrots, celery, garlic and onion and mix with the bones. Roast until the bones char, about 20 minutes.
- Transfer the bones and veggies to a slow cooker. Add the peppercorns, thyme and bay leaves. Cover with water and cook on high for 6 hours.
- Strain the broth through a colander into a bowl (discard the bones and vegetables).
Nutrition Facts : Calories 179, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 212 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 15 grams, Sugar 2 grams
VEGETABLE-BEEF SOUP
Provided by Julia Reed
Categories dinner, main course
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat a heavy 6-quart pot over medium heat. Add the salt pork and sauté until golden. Remove it and set aside. Discard all but 1 tablespoon of the drippings.
- Increase the heat to medium-high (add vegetable oil, if using). In batches, brown the marrow bones and stew meat. Add 3 quarts of water and the salt pork. Bring to a boil, reduce heat and simmer 2 hours, skimming off any foam.
- Add the tomatoes, carrots, onions, celery and parsnips; return to a boil. Reduce the heat, cover and simmer 30 minutes. Add the lima beans and green beans. Cover and simmer for another 30 minutes. Add the okra and simmer 20 minutes. Remove marrow bones and salt pork. Add the corn and peas and cook for about 10 more minutes, until cooked through. Skim off the fat from the surface and discard. Taste the broth and add sugar, salt and pepper as needed. The soup is ready but improves with age. If not serving immediately, refrigerate after it cools. Before reheating, skim off any congealed fat. If it is too thick, thin with a bit of water.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 39 grams, Carbohydrate 25 grams, Fat 52 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 804 milligrams, Sugar 8 grams, TransFat 0 grams
OLD-FASHIONED VEGETABLE BEEF SOUP
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
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
AUNT NANCY'S BAKED BEANS
A wonderfully rich and flavorful dish that leaves people coming back asking for more! I usually make this for family functions in honor of my Aunt Nancy (it was her recipe) and people always ask for the recipe.
Provided by Lindsay
Categories Baked Beans
Time 1h30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a bowl with a slotted spoon. Drain and discard grease.
- Place bacon in the same skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Discard all drippings.
- Add baked beans, kidney beans, butter beans, onion, brown sugar, white sugar, ketchup, molasses, and dry mustard to the beef. Add bacon and mix all ingredients together. Transfer to a 9x13-inch aluminum pan and cover with aluminum foil.
- Bake in the preheated oven for 50 minutes. Remove foil and bake for 10 more minutes.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 30.4 g, Cholesterol 15 mg, Fat 4.6 g, Fiber 4.4 g, Protein 9.3 g, SaturatedFat 1.6 g, Sodium 463.8 mg, Sugar 16.2 g
VEGETABLE BEEF SOUP
Steps:
- Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender. , Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 235mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
NANCY'S BOILED GAZPACHO
A light refreshing cold soup that's perfect for summer. I take this recipe to summer get togethers and it's always a hit!
Provided by NancyM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 6h25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.
Nutrition Facts : Calories 79.4 calories, Carbohydrate 9.2 g, Fat 4.7 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 633.1 mg, Sugar 6.2 g
Tips:
- Choose the right beef: For a flavorful soup, use a beef chuck roast or beef short ribs. These cuts have a lot of connective tissue, which breaks down during cooking and releases rich flavor.
- Brown the beef: Browning the beef before adding it to the soup helps to develop its flavor and color. Be sure to brown the beef in batches so that it doesn't overcrowd the pan and steam instead of browning.
- Use a variety of vegetables: This recipe calls for carrots, celery, onions, and potatoes, but you can also add other vegetables that you like, such as green beans, peas, or corn.
- Add flavor with herbs and spices: Bay leaves, thyme, and peppercorns are all classic additions to beef soup. You can also add other herbs and spices that you like, such as rosemary, oregano, or chili powder.
- Simmer the soup for at least 1 hour: This will allow the flavors to develop and the beef to become tender.
Conclusion:
This vegetable beef soup is a hearty and flavorful meal that is perfect for a cold day. It is also a great way to use up leftover beef. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will love.
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