In the world of comfort food, few dishes take the stage quite like "Stacy's Favorite Vegetable Beef Soup." This tantalizing concoction of hearty beef, tender vegetables, and savory broth has been a staple of dinner tables for generations, and for good reason. Whether you're battling a cold winter day or simply seeking a satisfying and nourishing meal, this soup delivers both warmth and flavor in every spoonful. With its effortless preparation and endless variations, it's no wonder "Stacy's Favorite Vegetable Beef Soup" has become a beloved classic, ready to delight taste buds of all ages.
Here are our top 5 tried and tested recipes!
STACY'S FAVORITE VEGETABLE BEEF SOUP
This is a soup that I have concocted under the inspiration of 4 different recipes, and out of the sheer, selfish desire to satisfy my childhood cravings! I took what I liked from each, discarded what I didn't, and added a few what-nots that I craved. My 4 kids have always been leery of vegetable soup, but when they tried this version based on my own particular favorites, it was "4 Thumbs Up!" You can't beat those odds...:)
Provided by Stacky5
Categories Potato
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Heat vegetable oil in a large stew pot. Add the stew meat and thoroughly brown on all sides. Add red wine and deglaze pot, stirring in all the brown bits on the bottom until the wine is reduced by at least 1/2. Add the chopped onion and minced garlic and saute for about 5 minutes longer.
- Dump in all the other ingredients and stir well.
- Bring to almost a boil, then cover and reduce the heat to a simmer. Let simmer (almost bubbling), covered with the lid slightly ajar, 1 hour, stirring occasionally, until all vegetables are tender.
- Add more salt and pepper to taste, if desired, and discard the bay leaf.
SPICY VEGETABLE BEEF SOUP
Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!
Provided by KATHY S
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
- Stir in pasta and cook 10 minutes more, until pasta is tender.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 28.6 g, Cholesterol 34.6 mg, Fat 12.6 g, Fiber 4.1 g, Protein 17.4 g, SaturatedFat 4 g, Sodium 337.4 mg, Sugar 3.4 g
STACY'S BLACK BEAN SOUP
"We love this low-fat black bean soup!" And you will, too! It's packed with good-for-you vegetables and beans. To make it completely vegetarian, substitute vegetable broth for the chicken broth. Stacy Marti - Jenks, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In a Dutch oven coated with cooking spray, saute the celery, carrots and onion in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add the beans, broth, oregano, thyme, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until beans are tender. Discard bay leaf. Cool slightly., In a blender, cover and process soup in batches until smooth. Return to pan; heat though. Stir in lime juice. Garnish each serving with sour cream and cilantro.
Nutrition Facts :
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
HOMEMADE VEGETABLE BEEF SOUP
My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.
Provided by renee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h55m
Yield 10
Number Of Ingredients 10
Steps:
- Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
- Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g
Tips:
- Choose the right beef: Chuck roast or stew meat are ideal for this soup as they are tough cuts that become tender when cooked slowly.
- Brown the beef: Browning the beef before adding it to the soup gives it a richer flavor.
- Use a variety of vegetables: This recipe calls for carrots, celery, onion, and potatoes, but you can also add other vegetables such as green beans, peas, or corn.
- Add flavor with herbs and spices: Bay leaves, thyme, salt, and pepper are all classic seasonings for beef soup. You can also add other herbs and spices to taste.
- Simmer the soup for at least 1 hour: This will allow the flavors to meld and the beef to become tender.
- Serve with crusty bread or a side salad: This soup is hearty and filling, so it's perfect for a cold winter day. Serve it with crusty bread or a side salad for a complete meal.
Conclusion:
Stacy's Favorite Vegetable Beef Soup is a classic comfort food that is easy to make and loved by all. With its tender beef, flavorful vegetables, and rich broth, this soup is sure to warm you up on a cold winter day. So next time you're looking for a hearty and satisfying meal, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love