Whats a good recipe for a veggie & beef soup?

VEGETABLE BEEF SOUP





1/2 pound ground beef, lean


1 medium onion, chopped


1 clove garlic, minced


16 ounces tomatoes, canned, * see note


1 cup celery, diced


2 medium carrot, diced


1 large potato, diced


16 ounces frozen corn kernels


16 ounces frozen mixed vegetables, **


1 cup water


1 teaspoon salt, or to taste


1/2 teaspoon pepper, or to taste


1/2 teaspoon MSG, optional





In a 5-quart pan, over medium heat, saute the garlic and onion in a small amount of oil until tender. Add the ground beef and cook until brown, stirring to break up meat. Drain if necessary, then add the tomatoes, salt, pepper, MSG and water to the meat. Add the carrots to the pan and cook for 5-10 minutes then add the potatoes and celery. Simmer for 5-10 more minutes then add the frozen corn and vegetables and cook for about 10 more minutes or until vegetables are tender. Adjust seasonings to taste.


Serving Size: 6





OR





VEGETABLE BEEF SOUP





SOUP STOCK:





1 lb. beef chuck


1 lb. bones with marrow


1 lg. can tomato juice


2 Knorr bouillon beef cubes 1 lg. onion


2 stalks celery


2 lg. carrots


1/2 head cabbage


Canned or fresh tomatoes


2 c. burgundy wine





Other Ingredients:


1 c. chopped celery


2 c. thin sliced carrots


1 c. frozen or fresh peas


1 c. frozen or fresh corn


1 zucchini, chopped


1 sm. bag frozen mixed vegetables


1 c. green beans, fresh or frozen


2 c. sm. pasta


Salt %26amp; pepper to taste


1 tsp. celery seed


1 tsp. marjoram


1 tsp. thyme


1-2 bay leaves


2 tsp. parsley





In large pot add all ingredients for stock including spices and herbs. Add to this 1 1/2 to 2 quarts of water. Bring to a boil, then simmer about 3 hours. NOTE: Do not peel stock vegetables, just cut into large chunks.


When stock is ready, drain liquid and save. Discard remaining ingredients except for a small portion of beef.





Place stock back into pot. Skim fat, if any. Shred or chop beef from stock. Set aside. To liquid add all fresh vegetables; cook 15 to 20 minutes and add frozen vegetables and reserved beef. Cook 10 minutes. Check for seasoning. In separate pot cook noodles as package directs until almost done. Drain and add to soup. Simmer 10 minutes longer. Makes a lot; freezes well.





JMWhats a good recipe for a veggie %26amp; beef soup?
Caldo de Res (Mexican Beef Soup)





This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones.





INGREDIENTS


2 pounds beef shank, with bone


2 tablespoon vegetable oil


2 teaspoons salt


2 teaspoons ground black pepper


1 onion, chopped


1 (14.5 ounce) can diced tomatoes


3 cups beef broth


4 cups water


2 medium carrot, coarsely chopped


1/4 cup chopped fresh cilantro


1 potato, quartered (optional)


2 ears corn, husked and cut into thirds


2 chayotes, quartered (optional)


1 medium head cabbage, cored and cut into wedges





1/4 cup sliced pickled jalapenos


1/4 cup finely chopped onion


1 cup chopped fresh cilantro


2 limes, cut into wedges


4 radishes, quartered





DIRECTIONS


Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.


Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.


Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.


Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.


Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishesWhats a good recipe for a veggie %26amp; beef soup?
Vegetable Beef Soup





1 1/2 lb. cooked, frozen, seasoned ground beef, about 3 1/2 cups


1 can (14 1/2 oz.) fat-free chicken broth


1 can (14 1/2 oz.) beef broth, fat removed


1 cup water


1/2 cup quick-cooking barley


2 cups frozen mixed vegetables


1 can (6 oz.) tomato paste


1 tsp. sugar


Pinch dried thyme, optional


Salt and black pepper to taste





Open the frozen beef bag, place it on a microwave-safe plate and microwave at ';high'; for 3 minutes to begin defrosting. Meanwhile, pour the chicken broth, beef broth, water and barley into a 4-1/2-quart Dutch oven or soup pot. Cover the pot and bring it to a boil over high heat, about 3 minutes. Uncover the pot and continue to boil 2 minutes. Add the vegetables and ground beef. Cover the pot and bring it back to a boil. Reduce the heat to medium-high. Add the tomato paste, and stir until thoroughly blended. Add the sugar and the thyme, if desired. Continue to boil for about 8 minutes or until the barley is tender. Season with salt and black pepper to taste. Cool slightly and serve. Serves 4.
buy beef bullion cubes or 2 cans beef bullion.


you can buy the fixings at the grocery store saying on it for soup. you can add meat (beef( if you want they have cut up meat for that and prestoyou have beef soup.
well, soup is pretty easy to make. I would take some beef bones, and maybe some stew meat, and simmer them in some basil, garlic, onion, parsley, carrots, celery, some potatoes, and water to cover. simmer for at least 2 hours, I would simmer it for maybe 3 or 4 hours. Another easy way is to put it all in a crock pot, and cook it all day. Then, put it in the fridge, for the fat to surface to the top, skim it, remove all bones, reheat it, and add noodles or rice as desired.