vegetable beef soup

Soup isn't just for the chilly days. This soup is the perfect way to use up all those summer veggies and those tender chunks of beef add such a delicious flavor. A hearty soup that's sure to satisfy, and you'll love the left overs!

Vegetable Beef Soup

lbs beef stew meat*

Tbsp olive oil, (divided)

Salt and black pepper

onion

carrots ((3 medium))

celery ((3 medium))

Tbsp minced garlic ((4 cloves))

beef broth or chicken broth

tomatoes

tsp dried basil**

oregano

thyme

(5 oz.) chopped green beans ((trim ends first))

corn***

peas

parsley

Heat 1 Tbsp olive oil in a large pot over medium-high heat.&nbsp;

Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.

Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.

Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.

Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.

Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).

Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.

Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.

Recipe source: Cooking Classy

https://content.jwplatform.com/videos/iCRDtbe0.mp4

This Vegetable Beef Soup is the perfect way to use up all those summer veggies! It’s perfectly hearty and filling thanks to the abundance of vegetables and the tender chunks of beef.

This easy vegetable beef soup is hearty and filling thanks to lots of vegetables and tender chunks of beef. Make this old fashioned homemade soup in a slow cooker with these simple step by step photo instructions.

Crock Pot Vegetable Beef Soup

stew meat (or cut your own)

oz beef broth (Low Sodium)

oz diced tomatoes (not drained)

carrot

onion (medium)

rib celery

oz green beans

salt and pepper

marjoram

bay leaf

You can use pre-cut stew meat or cut your own from a beef roast.

If browning meat, then add 1 tablespoon oil to a large pan over medium-high heat. When the oil is hot, add about 1 1/2 to 2 pounds of cubed beef and cook until browning some — about 10 minutes.

While the meat is browning, clean, and prep veggies. One rib of celery chopped medium. One carrot cut into 1/4 inch medallions.  One medium onion chopped medium. Also, 8 oz of fresh or frozen green beans.

Add beef and veggies to large crock pot. Add 32 oz low sodium beef broth, and one 15 oz can diced tomatoes (not drained). Salt and pepper to taste, I went with 1 teaspoon salt and 1/2 teaspoon pepper. Optional spices are 1/4 teaspoon thyme, 1/4 teaspoon marjoram, and one bay leaf.

Mix well and cook on low for 8 hours or high for 4 hours until meat and carrots are tender.

This recipe is a hearty soup with all of the savory tomato flavor and warmth for the cold winter nights. Enjoy! 

beef broth

onion, chopped

pc. carrots,

celery, sliced (I omitted)

pc. large potatoes,

sugar

salt,

black pepper,

rosemary

peas,

Prepare 6 - 7 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your pressure canner up to the “fill” line and get the water to a simmer.

Preparation:

In a stainless steel or enameled dutch oven brown meat quickly using a tiny bit of olive oil just so the meat won’t stick to the bottom of the pot.

Add to the pot the rest of the ingredients and cook on medium hight for 10 minutes only just to combine the broth and spices! Turn off the heat. Ladle. 

Cooking:

On a dishtowel place your hot jars in a semi circle leaving room for your pot that has your recipe.

Using your slotted spoon ladle the meat and veggies into the jar filling only half way then add the soup liquid into the jars leaving 1” headspace.

Start from the top of the semi circle and work your way to the end. Remove air bubbles and refill to the proper headspace if necessary.

Remove your recipe and taking a clean papertowel and wipe the rims of the jars with white vinegar removing any food particles that would interfere with a good seal.

Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just &quot;finger tight&quot;.

Filling the jars:

Recipe VIDEO above. Melt-in-your-mouth chunks of beef, vegetables and potato in a hearty herb infused broth. You&#039;ll love how the soup broth is slightly thickened and the extra flavour the wine or beer adds to the soup (the secret ingredient!). 20 minutes active cook/prep.

Vegetable Beef Soup (Fall apart beef!)

olive oil (, separated)

500 grams/1 lb stewing beef (,

tsp salt and pepper

onion (, chopped)

garlic (, minced (1 tbsp))

celery (,

carrots (,

tbsp flour

(625 milliliters) beef broth/stock (, low sodium)

(375 milliliters) dry red wine, Guinness beer

(375 milliliters) water

tomato paste

bay leaves

potatoes ((any),

tbsp (15 grams) butter

mushrooms

Heat 1 tbsp oil until very hot in a large, heavy based pot over high heat.

Pat beef dry with paper towels, then sprinkle with salt and pepper.

Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.

If pot looks dry, add a touch more oil.

Add garlic and onion, cook for 2 minutes.

Add carrot and celery, cook for 2 minutes or until onion is translucent.

Stir in flour, then slowly pour in beef broth while constantly stirring.

Add beer, water, tomato paste, bay leaves and thyme, stir well. Then add the beef back in.

Cover, adjust heat to medium low so it's bubbling gently. Simmer 1 hr 15 min or until beef is pretty tender.

Add potatoes and peas, simmer for a further 20 minutes without the lid. Add cooked mushrooms in the last 5 minutes.

The soup is ready when the potatoes are cooked and beef is very tender (see video).

Adjust salt and pepper to taste (I like lots of pepper in this!).

Ladle into bowls. Sprinkle with parsley and serve with crusty bread if desired. Try quick Cheesy Garlic Bread&nbsp;or super easy Irish Soda Bread!

Melt butter in a large skillet over medium high heat. Add mushrooms and cook for 5 minutes until browned. Sprinkle with salt and pepper.

Buttery Mushrooms (optional):

Vegetable Beef Soup only needs one pot and 30 minutes on the stove. Ground beef, frozen vegetables, tomato sauce, beef broth, and a couple surprise ingredients make this vegetable beef soup so delicious &amp; easy to make!

Quick Vegetable Beef Soup

lb beef

onion (finely chopped)

garlic powder

basil

(15 oz) tomato sauce

mixed vegetables

corn

soy sauce

molasses

Place frozen vegetables out on the counter to thaw slightly. This ensures that they will cook within the simmering/cook time of the soup. *I just leave them out while I chop the onion and cook the ground beef.

In a large soup pot, over medium-high heat, cook &amp; crumble ground beef, onion, garlic powder, and dried basil until beef is no longer pink. Drain.

To the same pot, add the beef broth, tomato sauce, slightly thawed vegetables, soy sauce, and molasses. Stir together and bring to a boil. Once boiling, reduce hear to medium-low and let simmer for 15-20 minutes. Stirring occasionally.

This vegetable beef soup is made with tender chunks of beef, plenty of vegetables and potatoes, all simmered in a tomato broth. A hearty one pot meal that's perfect for a cold night!

olive oil

beef stew meat

onion (chopped)

carrots (peeled, halved and sliced)

celery (sliced)

garlic

can diced tomatoes (do not drain)

Italian seasoning

potato

frozen cut green beans

Heat the olive oil in a large pan over medium high heat. Season the stew meat with salt and pepper to taste.

Place half of the meat in the pan in a single layer. Cook for 3-4 minutes per side or until browned.

Repeat the process with the remaining beef. Place the meat on a plate and cover to keep warm.

Add the onion, carrot and celery to the pan. Cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.

Add the beef back to the pot along with the tomatoes, Italian seasoning, bay leaf and beef broth. Bring to a low simmer.

Simmer for 60 minutes or until beef is tender.

Add the potatoes to the pot and cook for an additional 20 minutes or until tender.

Stir in the corn, peas and green beans. Cook for 5 minutes. Season the soup to taste with salt and pepper.

Discard bay leaf. Sprinkle with parsley and serve.

Loaded with fresh veggies and tender beef, this hearty Vegetable Beef Soup is the perfect comfort food!

beef chuck

salt

black pepper

garlic (minced)

tomatoes (with juices)

potatoes (cubed ½")

carrots (sliced ½")

rib celery (sliced ½")

green beans

corn (thawed

Season beef with salt &amp; pepper.

Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.

Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.

Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender.

Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).

Season with salt &amp; pepper to taste and serve.

What can be better than this hearty beef soup on a cold night

beef stock

carrots

celery

tomatoes (drained)

beef

orzo

lbs meaty beef bones

water

onion (cut up)

peppercorns

Making the stock--place beef bones in a baking dish and preheat oven to 450F/220C. Roast bones for 30 minutes, turning halfway through the cooking time.

Place the bones in an electric pressure cooker. Pour about 1/2 cup of the water in the roasting pan and scrape up any browned bits; add this to the pressure cooker.

Next add the rest of the water, onion, celery, peppercorns, salt and bay leaf.

Seal the pot and cook on high pressure for 2 hours. Let pressure reduce naturally (don't release the valve) then strain the stock discarding all the veggies, but reseving the bones. Pour stock in a bowl and refrigerate until it's chilled and fat is congealed. Remove congealed fat.

To make soup--place the degreased stock in a dutch oven. Add the sliced carrots, diced celery and thyme. Cut about 1 cup of the meat off the reserved bones and add it to the pot. Add the drained tomatoes and heat to boiling over medium heat. Reduce heat and simmer for about 10 minutes or until veggies are tender.

Add the orzo and cook for an additional 10 minutes or until orzo is tender.

This slow cooker Vegetable Beef Soup is a hearty, healthy meal loaded with protein and vegetables. Made with chunks of beef and all of your favorite veggies!

Slow Cooker Vegetable Beef Soup

beef cubes

potatoes (finely chopped (about 4 medium))

green beans (chopped, fresh or frozen)

tomato sauce

paprika

In a large frying pan over high heat, fry beef in oil just until browned on all sides. Add beef to a 6 quart slow cooker.

Add potatoes, carrots, celery, onion, tomatoes, beans, broth, tomato sauce, tomato paste, salt, garlic, parsley, paprika and pepper to slow cooker and stir to combine.

Cover and cook on low for 8-9 hours, until beef and vegetables are tender.

This Instant Pot vegetable beef soup is incredibly simple to make! But the final product still delivers in richness and depth of flavor.

Instant Pot Vegetable Beef Soup

2.5 lbs. stew beef (near room temperature)

Tbsp. sea salt

olive oil (separated)

yellow onions (large dice)

carrots (roughly chopped)

celery (diced)

mushrooms (roughly chopped)

Worcestershire sauce

chicken broth

1.5 lbs. new potatoes (quartered)

Season beef with salt and pepper. Then, using sauté setting – once hot add 2 tablespoons of oil and thoroughly brown beef. Do this in two batches and do not stir too frequently. After the first batch, add 1 tablespoon of oil.&nbsp;Do not wipe or rinse bottom of pot! There’s so much flavor in there!

Continuing on sauté setting – add onions, carrots, garlic, celery, mushrooms, thyme, Worcestershire sauce, and bay leaves.&nbsp;Cook for about 5 minutes, stirring frequently, making sure to scrape up any bits on bottom.

Then, return beef to pot and add all remaining ingredients (you can really add whatever vegetables you prefer) and mix well. Lock lid and cook for 10 minutes at high pressure.

Once cook time is complete, allow pressure to release naturally (will take about 25 minutes). Remove thyme bundle and bay leaves. Serve and enjoy!

https://embed.mediavine.com/videos/sv9fiasrwrfwj4iwyxkp

This Instant Pot vegetable beef soup is incredibly simple to make! But the final product still delivers richness and depth of flavor. Easily customizable, you can use whatever vegetables you have on hand for a delicious and easy meal!

Our instant pot vegetable beef soup is a simple, yet filling Fall dish that combines stew meat with frozen veggies and is ready to eat in less than an hour.&nbsp;&nbsp;

Lb. Beef Stew Meat, (cubed)

Cups Beef Broth

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