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Peel and slice 1 or 2 lbs. fresh carrots and steam them in another small pot.When the beef is almost tender, add remaining vegetables and parsley. Add beef base water and 2 cans beef broth (or you can use chicken broth). Simmer.
When meat is tender, add the steamed carrots. Salt and pepper to taste.
(You can add instant potatoes if you like a thicker soup.)
This is an easy vegetable soup. Add anything you like in the way of canned or frozen vegetables. I hope you'll enjoy this. Don't be afraid to improve on it with your own favorite flavors. Please share some with someone that can use a hug and warm meal.
By Great Granny Vi from Moorpark, CA
Using a crock pot, cook a chuck roast in your usual way, separate the meat and liquids into portions for soup starters and freeze. I freeze mine into 4 portions but it depends on how much meat you like in your soup.
When you're ready for soup, pop one portion into a pot, add a can of vegetable (v8) juice, a can of each, tomatoes, green beans, carrots, peas, corn, mushrooms and any leftover veggies from the freezer (broccoli, etc.). You can also add dried barley, onion, celery (which also can come from the freezer). Cook until the barley is done and you have homemade soup in minutes.
In large skillet, cook beef until no longer pink, then drain. Stir in mixed vegetables, diced tomatoes, broth, and pepper. Bring to a boil. Add macaroni. Reduce the heat. Simmer for 8-10 minutes until macaroni and vegetables are tender.
Source: Taste of Home Digest
By Robyn from TN
I came up with this recipe when using other ingredients from leftovers. Lots of good vegetables and it's filling.
Fill large canner half full of water. Add: salt, pepper, large chuck roast.
This page is about slow cooker vegetable beef soup recipe. A good way to have a hearty dinner ready is to cook it slowly in the crockpot.
Great, hearty cold weather soup!
A great winter meal! Combine all ingredients in crock pot. Add water to cover, about 2 cups. Cover and cook on low setting for 12-18 hours.
A hearty, healthy soup recipe to try on a cool autumn day! Let it simmer and your whole house will smell wonderful.
I can eat soup year round. Love the fresh vegetables in this.
Another soup that can be mixed and matched with different additions. Cut the stew beef into bite size pieces.
My friend sent this recipe to try during our abnormally cold weather. It was delicious and a recipe that I'll make often during winter's cold.
I like the meatballs in this.
This is a guide about vegetable beef soup from scratch. Soups are an easy meal to make from scratch. Use veggies from your garden or the market to make a delicious vegetable beef soup.
Kind of a long process, but this soup is so good that it's worth it!
Combine ingredients in a large airtight container. Stir to evenly distribute ingredients. Label container. Store in cool, dry place.
Combine all in slow cooker. Cover and cook on low setting for 8 hours. Remove meat; discard bones and coarsely chop meat. Return to soup.
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I am needing a recipe for vegetable beef soup for 60 people. Can you help?
Debbie from Shallotte, NC
Use their search box and type in Vegetable Beef Soup. Once you've found the recipe that is to your liking, you can change the number of servings before you print off the recipe.
1 lb. ground beef
2 cans Campbell's condensed minestrone soup (including 2 soup cans water)
Brown ground beef and crumble into small pieces --drain and add next three ingredients.
Bring to a boil and then add cheese gradually, stirring constantly.
Serves 4 - 6.
Is better if made day before serving except for adding cheese so it will not burn.
"Jessie Cates" Vegetable Soup
THIS IS HALF THE ORIGINAL RECIPE
2-1/2 gal. water
4 lbs. chopped celery
3 - 1/2 lbs. ( 1/4 cut) onions
2 - 1/2 lbs. zucchini - sliced
2 - 1/2 lbs. yellow squash - sliced
1/2 teaspoon rosemary
1 teaspoon garlic powder
3/4 teaspoon GR Bay leaves ( GR = ground? ) ( I used 2-3
whole bay leaves )
1/2 teaspoon basil
1 teaspoon pepper
1 - 1/2 jars beef base ( add to 1/2 qt. of above warm water )
2 boxes cut green beans ( frozen)
2 cans stewed tomatoes ( 6 lbs )
2 - 1/2 lbs. peas
1/2 can tomato puree ( 6 lb.)
add after all vegetables are firm tender
5 lbs. Steamed carrots ( cook these seperate until just tenderthen add when soup is done. They taste better)
This recipe was given to me the day they closed. It is my favorite veggie soup. Hope you will give it a try. It makes a lot so you'll have some to share or freeze. You can find the restaurant size cans at Sams club , Costco or Smart & Final. You need a really big pot for the whole recipe. SHARE!!
Love and hugs, Vi Johnson
Just brown and cook a couple of lbs. of stew beef and add
for veggie beef soup. Enjoy & Share
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Soak soup bone in cold water and salt for 30 minutes. Flour meat and brown in oil. Add meat to boiling water and cook uncovered for 10 minutes, skimming residue from top of pot. Simmer meat, uncovered, for 2-3 hours. Add peas and carrots, baby limas and green beans and cook for 30 minutes. Add tomato soup, onions, potatoes and seasonings 1 hour before serving. Add corn 15 minutes before serving. Note: We don't like lima beans and leave them out. This soup is so full of veggies that it doesn't matter if you use the limas or not.
By Robin from Washington, IA
This sounds delicious, Robin! It's very similar to what I used to do when all my boys were at home. I used canned tomatoes and no limas. I don't even know anyone who likes limas, lol It's also good for getting rid of leftovers.
My eldest son told me something he's been doing which I haven tried yet. He puts a small can of mushroom pieces and a small amount of instant mashed potato flakes into the pot with all the other goodies. (10/30/2007)
By Marty Dick
This is a favorite of ours (homemade chicken noodle soup too) No limas here either. Also we don't put canned tomato soup, we use tomato juice and not creamed corn but regular can of corn. What does creamed corn do for it?