Does anyone have a recipe for homemade vegetable beef soup? I have used beef shank in the past, but was unable to find any this time. I used a soup bone without meat on it, and read that the bone should be roasted first. Does anyone know why?
Any recipes for veg-beef soup, and the type of meat that could be used would really be appreciated. I don't want to use a ready made canned beef broth. I would rather do it from scratch.
Thanks.
P.J. from Delaware
I use chuck roast in mine. Simply put it in a slow cooker, till it falls apart. Then I add tomato juice and veggies to it. (01/18/2006)
By suzanne
I have always used browned hamburger meat. We love it and it is so easy. I use canned vegetables, tomato sauce, and as I like lots of potatoes in my soup, I cook a pot of stewed potatoes and add to my pot of soup. (01/18/2006)
By Priscilla
For my vegetable beef soup, I get some stewing beef at the grocery store and chop it up into little pieces. I put it in with how much water I want for the soup and bring it to a boil. Simmer for awhile until the beef is cooked.
When it's done, I add a tablespoon (or cube) of beef bouillon such as Oxo or whatever to what I think it needs. For instance 8 cups of water, I would add about 5 or 6 tablespoons bouillon.
Add whatever frozen veggies you want, mixed is good.
Sometimes while the beef is still cooking, I add some well-drained pot barley as added fiber.
Or you can add some cooked macaroni or broad egg noodles before serving. Hope this helps. Enjoy.
This also keeps well in containers in the freezer for a few months.
(01/18/2006)
By Tanya
In a large kettle combine beef, onion, celery, water, bouillon and basil; bring to a boil. Reduce heat; cover and simmer 2 hours. Add tomatoes, carrots, and potatoes; bring to a boil. Reduce heat; cover and cook 15 minutes. Add corn and green beans, cook 15 minutes longer.
I loved soups and stews in the winter time. Hope you can use this recipe.
Paula (01/18/2006)
By Paula
I have done this for so many years I could do it in my sleep. Everytime I cook veggies anything that's left I put into a big bowl in the freezer, the next day put those in too. When that bowl gets full "It's homemade soup time". I buy a pound or two of beef stew meat (cheaper the better as I will cook it till tender anyway) and after it's done I add the bowl of veggies to the pot of meat. You don't even have to do any seasoning cause you've done that when cooked the first time. Good luck.
Jackie (01/18/2006)
By Jackie
Beef stew will have more flavor if you flour the meat cubes and brown in a little hot oil before adding the veggies and whatever seasoning you prefer. Roasting the soup bone is another way of adding more flavor, but I would only do this if you are using the oven for something else. It's not very frugal to heat the oven to roast a few bones. Enjoy. (01/18/2006)
By Joan
I love making homemade beef soup!
This is the easiest recipe I know for making it.
God Bless.
Kim (01/18/2006)
By Kim-from MN
First, cook roast, potatoes, and carrots in gravy for one meal. Purchase a roast larger than you need for one meal. Leftovers are already flavored and you add cabbage, cans of veggies, leftovers from freezer from previous meals, tomato sauce, onions, basil, bay leaf, and cayenne pepper. Also, whenever I peel or chop veggies the part you normally throw away I put in a freezer bag and when I'm ready I boil it all (just cover with water) strain it and I have a nicely flavored vegetable broth. (01/19/2006)
By Angelique
This may not be what you were looking for, but I made it recently and it's really yummy. It's definitely a veggie soup and I would imagine good for ya. Don't let the long list of ingredients scare ya, I had everything on hand, but the cabbage.
Italian Vegetable Soup
Prep Time: 20 Minutes
Cook Time: 50 Minutes Ready In: 1 Hour 10 Minutes
Yields: 8 servings
Roasting the bone first caramelizes it, releasing a lot of intense flavor. (01/19/2006)
By Holly
My mom always used beef short ribs-they made great soup. (06/03/2006)
By Cathy
Great to see the many recipes for beef vegetable soup from scratch.
I, too, use lean ground beef, fry in pot until nicely brown. Add a couple of minced large cooking onions, water or beef broth plus celery, cabbage, and 1 carrot, a little tomato juice, or canned tomatoes, taste, if needed add 2 or 3 beef cubes. Simmer for an hour or two, taste, add salt and pepper, if needed. Enjoy. I find more carrots make soup too sweet. I often add 2 or 3 tablespoons of lemon juice which we enjoy. (05/15/2008)
By Elizabeth
I always use oxtails, or soup bones with meat on them and never precook them. For the meat I use a chuck roast or sirloin, round steak the least expensive one, and put in a 12 oz. can of salt free V8. Yum.
(05/28/2008)
By MAG
The easiest recipe that I have came up with is to pressure cook 2 roasts or round steaks, have the meal with it the first time and whatever else is left gets put into a pot with whatever vegetables that's let from that meal, or vegetables from meals at least 2 days prior. Salt and pepper or whatever spice you like, maybe from time to time you might have to add a little cornstarch with water to thicken, but you can't fail and it's never a bad meal.
I hope this helps. (09/10/2008)
By Kathy
I use stew beef chunks. I put in large pot and sprinkle with Worcestershire sauce and brown for a few minutes. Then I add canned beef broth (depending on how large the pot) I use 4 cans. I add 4 large cans stewed tomatoes. Add sliced fresh carrots, onions, celery, (chopped) bay leaves (2), fresh parsley chopped, or parsley leaves (about 2 tblsp.), black pepper to taste, aproximately 1 tsp ground sage. I taste as I go, and check seasonings. Cover and cook on medium about 4 hours, add chopped white potatoes. I make them "chunky".
Cover and continue to cook until potatoes are done. Meat should be "fall" apart done by then. Sometimes I add a little bit of garlic powder or fresh garlic. Also you can add frozen corn at the end 1/2 hour and or frozen green beans. I'm making some right now, and my husband loves it. (01/08/2009)
By Kathy
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