Beef Stew Soup Recipe

Ingredients: 1 pound beef stew meat 2 cups beef broth 2 cups water 3 carrots, sliced 3 potatoes, diced 1 onion, diced 1 bay leaf 1 teaspoon dried thyme leaves 1/4 teaspoon pepper 1 (15-ounce) can corn, drained 1 (14.5-ounce) can diced tomatoes, undrained 1 (10-ounce) package frozen mixed vegetables Instructions: 1. In a large saucepan over medium heat, cook beef and onions in oil until browned. Drain off fat. 2. Add the broth, water, carrots, potatoes, bay leaf, thyme and pepper. Bring to a boil.
3. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. 4. Discard bay leaf. Stir in corn and tomatoes. Cover and simmer for 10 minutes more or until heated through. 5. Stir in frozen vegetables; heat through. Serves 6-8

Beef and Vegetable Soup Recipe

Ingredients: 1 pound beef stew meat, cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, chopped 3 carrots, peeled and sliced thin 3 celery ribs, sliced thin 2 cloves garlic, minced 2 teaspoons dried thyme 1 teaspoon salt 1/2 teaspoon black pepper 8 cups beef broth 2 cups water 4 red potatoes, diced small 2 cups frozen peas 1 cup frozen corn 1/2 cup chopped fresh parsley

Instructions: In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Add the onion, carrots, celery, garlic, thyme, salt, and black pepper. Cook until the vegetables are tender, about 10 minutes. Pour in the beef broth and water and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 30 minutes. Add the potatoes and simmer for another 15 minutes. Add the peas, corn, and parsley and cook 5 more minutes until heated through. Serve hot.

Best Beef Vegetable Soup Recipe

This beef vegetable soup recipe is a family favorite and it's so easy to make! The perfect comfort food on a cold winter day.

Ingredients: 1 lb. beef stew meat 1 onion, chopped 3 cloves garlic, minced 4 cups beef broth 3 carrots, peeled and diced 3 celery stalks, diced 1 potato, peeled and diced 1 bay leaf 2 tsp. dried thyme 1 tsp. salt 1/2 tsp. black pepper 4-5 cups fresh vegetables (I used kale, spinach, green beans and peas) Instructions: 1. In a large pot or Dutch oven over medium-high heat, brown the beef stew meat until cooked through. Drain any excess fat and remove from heat. 2. Add the onion and garlic to the pot and cook until soft, stirring often. 3. Add the beef broth, carrots, celery, potato and bay leaf and bring to a boil. Reduce heat to low and simmer for 30 minutes. 4. Stir in the thyme, salt and pepper and add 4-5 cups of fresh vegetables (I used kale, spinach, green beans and peas). Cook until the vegetables are tender. 5. Serve hot with some delicious bread on the side!

How to Make Beef and Vegetable Soup

The weather is turning colder and the leaves are changing color, which can only mean one thing: it's time for soup! This beef and vegetable soup recipe is perfect for a chilly fall day. It's easy to make and hearty enough to keep you warm all night.

Ingredients:

1 pound beef stew meat 1 large onion, chopped 3 cloves garlic, minced 4 carrots, peeled and sliced into thin rounds 4 stalks celery, sliced thin 2 bay leaves 1 teaspoon dried thyme 1 teaspoon dried rosemary 8 cups chicken or beef stock 2 tablespoons tomato paste 2 tablespoons worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon black pepper 1 1/2 cups frozen peas 3/4 cup frozen corn kernels 3medium red potatoes, diced small 1 large or 2 small parsnips, peeled and diced small

Instructions:

In a large pot or Dutch oven over medium-high heat, brown the beef stew meat until evenly browned. Remove from the pot and set aside.    Add the onions and garlic to the pot and cook until softened.   Return the beef to the pot along with the carrots, celery, bay leaves, thyme, rosemary, stock, tomato paste, Worcestershire sauce, salt and pepper. Bring to a boil then reduce the heat to low and simmer for 2 hours.     Remove the bay leaves and stir in the peas, corn kernels and potatoes. Simmer for another 30 minutes until everything is cooked through.    If desired, use an immersion blender to blend some of the soup for a thicker consistency.   Serve hot with some crusty bread on the side. Enjoy!  

Easy Beef Vegetable Soup Recipe

This easy beef vegetable soup recipe is perfect for a chilly day. It is hearty and filling, yet still healthy and full of flavor.

Ingredients:

1 pound beef stew meat 2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, minced 2 carrots, peeled and chopped 2 stalks celery, chopped 1 green bell pepper, chopped 4 cups beef broth 1 can diced tomatoes (14.5 ounces) 1 can kidney beans (15 ounces), drained and rinsed 1 can corn (15 ounces), drained 1 teaspoon dried thyme 1 teaspoon dried basil Salt and pepper, to taste Shredded cheese, optional Chopped green onions, optional Directions:

In a large pot or Dutch oven over medium-high heat, heat the olive oil until hot. Add the beef stew meat and cook until browned on all sides. Add the onion, garlic, carrots, celery, bell pepper, beef broth, diced tomatoes with their juice, kidney beans, corn, thyme, basil salt and black pepper. Bring to a boil then reduce the heat to low and simmer for about 1 hour or until the beef is cooked through. If desired, top with shredded cheese and chopped green onions before serving. Enjoy!