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Beef Soup Recipes
This thread will be for Beef Soup Recipes only. Please check other threads for the other soup types.


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Vegetable Beef Soup In reply to
1 lb. stew beef - cut into small pieces

4 C. beef broth

3 C. water

1 14.5 oz. can of crushed tomatoes

1 1/2 C. cubed potatoes

1 medium onion chopped

1 C. sliced carrots

1 C. sliced celery

1/2 C. peas - frozen

1/2 C. corn

1 C. green beans

1/2 to 2 t. herbs of your choice (basil, oregano or dill)

Brown stew beef, add onions and cook for 3 minutes. Add water and tomatoes and cook until beef is tender. Add vegetables except peas and cook until tender. Add spices, peas and simmer another 1/2 hour.


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German Tomato Soup In reply to
1 1/2 lbs. ground chuck

1 49 oz. can tomato soup

3/4 head cabbage shredded

4 T. A1 Steak Sauce

3 T. worcestershire sauce

1 C. chopped onion

1 C. water

Brown ground chuck and onion, add cabbage and water. Cook until cabbage is tender. Add A1, tomato soup and worcestershire sauce. Heat through and then add 2. C. milk. Bring to just before a boil and serve.


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Goulaschsuppe In reply to
2 T. oil

2 T. butter

2 lbs. lean beef chuck cut into 3/4 inch cubes

salt and pepper

2 C. onion chopped

1 green pepper chopped fine

3 garlic cloves minced

2 T. Hungarian sweet paprika

1 16 oz. can whole plum tomatoes blended in blender

1/4 t. caraway seed

1 bay leaf

4 C. beef broth

1 C. water

2 medium potatoes finely diced

2 carrots finely diced

Heat butter and oil together in a 5 qt. pot. Season beef with salt and pepper. Brown in small batches. Remove and reserve.

Reduce heat to low. Add onions, green peppers and garlic and cook slowly for 15 minutes, stirring occasionally. Add paprika and cook another 2 minutes.

Return beef to pot. Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer over low heat for 1 hour.

Season to taste with salt and pepper.

Serves 6 - 8


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Cheeseburger Soup In reply to
1 lb. ground beef

3/4 C. chopped onion

3/4 C. shredded carrots

3/4 C. diced celery

3 T. butter or oil

3 C. chicken broth

4 C. diced potatoes

1/4 C. flour

8 oz. Velvetta cheese

1 1/2 C. milk

1 t. basil

1/4 C. sour cream

salt and pepper

In a 5 qt. pot, brown beef, drain and set aside. Saute onion, carrots, celery and basil in same pan about 5 minutes. Stir in flour and add broth, potatoes and beef.

Cover, reduce heat and simmer until potatoes are tender, about 15 minutes.

Add cheese, milk, salt and pepper. Cook and stir until cheese melts.

Remove from heat and blend in sour cream.

Serve.


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Beef Stroganoff Soup In reply to
1/4 C. butter

1 lb. tenderloin tips cubed

2 cloves garlic minced

12 oz. mushrooms sliced

1 large onion diced

1 C. shredded carrots

1 pint of water

1 T. beef base

Roux made of 1/2 C. flour and 1/2 C. flour

salt and pepper

1 pint of whipping cream

1/2 C. sour cream

1/4 C. chopped chives

In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.

Add mushrooms and onions. Saute until onion is translucent.

Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes.

Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.

Ladle soup into bowls and top with chives.

Makes 6 - 8 servings.


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Meatball Soup with Parsley Bread Squares In reply to
8 C. water

3 lb. chicken

1 lb. beef short ribs

1 can tomatoes chopped

1 celery stalk cut in pieces

1 onion chopped

1 carrot peeled and chopped

2 beef bouillon cubes

salt and fresh ground pepper

Combine all ingredients in a stockpot. Bring to boil and then simmer it for 2 hours. Remove chicken and cool. (reserve chicken for another meal) Strain broth and discard vegetables and short ribs.

1 lb. ground beef

1/4 C. parmesan cheese

1/2 t. salt

1/2 t. pepper

Mix together and form 1 inch meatballs. Set aside.

1 bunch escarole washed and coarsely chopped

2 carrots peeled and cut into circles

1 egg

1 T. parmesan cheese

Add meatballs to broth and cook for 10 minutes. Add escarole and carrots. Continue to cook another 10 minutes.

Beat eggs and add parmesan cheese to them. Stir this mixture into the soup, use a fork. Cook for 5 more minutes.

Serve with Parsley Bread Squares on top.


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Goulash Soup with Sauerkraut In reply to
1 T. vegetable oil

1 1/2 - 2 lbs. lean beef stew

4 large onions

4 carrots finely chopped

2 celery stalks

1 large garlic clove minced

3 T. Hungarian paprika

1 1/2 t. fresh thyme or 1/2 t. dried

1 1/2 t. fresh savory or 1/2 t. dried

1/4 t. whole caraway seed

2 1/2 quarts beef broth

2 C. canned tomatoes

1 C. chopped cabbage

1 lb. sauerkraut rinsed and drained

2 large potatoes and cut into small cubes

salt and pepper

sour cream (optional)

Brown beef in the oil in a large stockpot. Remove from pan and set aside. Add carrots, onions and celery to the pan and cook until the onion starts to brown. Add beef back to the pan.

Add the herbs, tomatoes, beef broth and cabbage to the pan and bring to a boil. Reduce heat, cover partially and simmer for 1 1/2 hours.

Stir in the sauerkraut and simmer 30 minutes. Add potatoes and simmer another 30 minutes. Season with salt and pepper.

Serves 8.


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Oriental Beef Noodle Soup In reply to
3 oz. bean thread noodles

5 C. chicken broth

2 T. vegetable oil

1/2 lb. flank steak cut into 1/8 inch thick slices

4 green onions cut in 1/2 inch pieces

3 T. grated fresh ginger

4 large bok choy stem cut into 1/2 inch pieces, leaves shredded

2 T. soy sauce

1 T. sesame oil

Place noodles in bowl. Cover with boiling water and set aside for 15 minutes.

Bring stock to a boil in a medium saucepan. Reduce heat and keep warm.

In a skillet or wok, add oil. Add the beef, ginger and 1/2 of the onions. Stir fry for about 4 minutes. Add the bok choy and cook for 1 minute. Add back to the stock. Add the sesame oil and soy sauce to the broth. Taste and adjust seasonings, if necessary.

Drain noodles and divide among 4 bowls. Ladle the hot soup over the noodles and add the remaining green onion.

Serve immediately.


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Taco Soup (7 can soup) In reply to
1 lb. ground sirloin beef

1 package taco seasoning

1 package RANCH dressing mix

1 can whole kernel corn

1 can chopped green chilies (hot or medium)

1 can chili beans 12 oz.

1 can kidney beans 12 oz.

1 can diced rotel tomatoes and chilies

1 can diced stewed tomatoes

2 cans water (24 oz. of water)

Brown the beef and add taco seasoning and RANCH dressing mix while simmering. Add remaining ingredients to a large soup/chili pot. Bring this concoction to a slow boil. Add salt and pepper to taste. Reduce heat and simmer for 30 minutes.

This has the same properties as good chili, in that it gets better the more times you re-heat.




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Beef, Corn and Poblano Chowder In reply to
1 1/2 lbs. beef round or chuck, cooked and shredded

3 qts. chicken stock

2 bay leaves

1 C. rice, uncooked

3 C. skim milk

3 T. butter

1 C. onions diced

1/2 C. celery diced

4 poblano peppers, diced

2 C. corn, fresh or frozen

1 t. each thyme, marjoram and nutmeg

salt and pepper to taste

1 jar roasted peppers, diced

Combine chicken stock, rice and bay leaves in stock pot; simmer until rice is tender. Remove bay leaves and puree the mixture until smooth.

Return mixture to pot and add enough milk to make chowder consistency (slightly to moderately thick).

Melt butter and saute vegetables. Add to chowder along with shredded beef. Add the herbs and and red peppers and heat until very warm.


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Mexican Tortilla Meatball Soup In reply to
Meatballs:

1 1/2 lbs. lean ground beef

3 T. chopped cilantro

1 T. minced garlic

2 t. lime juice

1 t. ground cumin

1 t. hot sauce

salt and pepper to taste

Soup:

2 medium onions, chopped (about 2 cups)

4 garlic cloves, minced

4 T. vegetable oil

2 (4-ounce) can green chilies, chopped

2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the juice

8 C. chicken stock

1 T. chili powder

2 t. ground cumin

1 t. hot sauce or to taste

1/2 C. all-purpose flour

1 C. chicken stock

salt and pepper to taste

Garnish:
Chopped cilantro
Fried tortilla strips
Avocado cubes
Sour cream
Pickled Jalapeno
Monterey Jack cheese


Meatballs:

Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper. Form into 1-ounce balls. Heat oil in skillet over moderate heat. Cook until brown on all sides, about 5 minutes.

Soup:

In a large soup pot, heat 2 tablespoon vegetable oil. Add onions and garlic and cook for 5 minutes over low heat until translucent. Add chiles and cook 2 minutes. Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce. Simmer for 15 to 20 minutes.

In a small bowl, combine flour and chicken stock. Whisk into soup. Bring back to a boil. Reduce heat and simmer for 5 minutes. Add meat balls and simmer an additional 5 minutes.

Serve soup with garnishes

Yield: 8 servings


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Vegetable Meatball Soup In reply to
2 1/2 C. cold water

4 C. beef broth

1/4 C. barley

4 stalks celery chopped

4 carrots chopped

1 onion chopped

1 (8 oz. can) tomato sauce

2 bouillon cubes or soup base

salt and pepper to taste

1 t. basil

3 potatoes cubed

Meatballs:

1 1/2 lbs. ground beef

1/2 C. rice (not instant)

1 clove garlic minced

1 onion finely chopped

1 egg

1/4 C. water

salt and pepper

Place cold water and broth in a large pot. Add the celery, carrots, onion, barley and tomato sauce. Bring to a boil. Reduce heat and cover, not tightly. Simmer for 15 minutes.

Meatballs:

Combine all meatball ingredients in a bowl. Blend well. Shape into small meatballs. Place in the hot soup. Cook, with the pan covered for 15 minutes. Add potatoes and cook until tender. about 20 minutes. Taste to adjust seasonings.


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Beef and Baked Potato Soup In reply to
2 T. olive oil

2 cloves garlic

2 lbs. cooked beef such as pot roast, cut into bite-sized pieces

1 C. water

salt and pepper to taste

1 C. chopped red onion

2 stalks celery, chopped

4 C. beef broth

1 bay leaf

1 14.5-ounce can diced tomatoes

2 large Idaho or Russet potatoes, baked and cut into cubes

In a large soup pot, heat olive oil. Add garlic and sauté, but do not let garlic brown. Add beef, water and salt and pepper to taste , bring liquid just to a boil, reduce heat and simmer until some of the liquid has evaporated and the meat is heated and tender.

Add chopped onion and celery, broth, bay leaf and diced tomatoes. Stir and simmer about 30 to 40 minutes. Gently stir in potatoes and cook until potatoes are heated through. Taste for seasoning and adjust with salt and pepper.

Serves 6.


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Russian Beef and Cabbage Soup In reply to
For the beef broth:

4 lbs. beef shank, cut into 2-inch-thick rounds, or 4 lbs. beef brisket

1 large onion, halved

2 carrots

1 stalk celery

1 bouquet garni

For the soup:

12 dried porcini mushrooms, soaked in 1 C. water for 1 hour

4 T. butter

1 large onion, finely chopped

1 turnip, peeled and cut into 1/2-inch dice

3 medium carrots, halved lengthwise and chopped

3 cloves garlic, peeled

1 small head cabbage, preferably Savoy

2 C. (1 pound) sauerkraut, rinsed

salt and freshly ground black pepper to taste

sour cream

chopped fresh dill

For the broth: In a 4-quart pot combine the beef, onion, carrots, celery and bouquet garni. Add enough cold water to cover the beef and vegetables by about 1 inch. Bring the mixture to a simmer. Using a ladle, skim off any froth and fat that float to the surface. Simmer, uncovered, for 2 to 3 hours, until the meat is completely tender, so that a knife inserted into the meat offers no resistance. Strain the mixture, reserving the cooked beef and broth and discarding the vegetables and the bouquet garni. Set the beef aside to cool slightly. Cut the cooked meat into 1-inch cubes. If you used shanks, discard the bones.

For the soup: Drain the mushrooms, reserving the soaking liquid. If the mushrooms seem gritty or dirty, rinse them quickly under cold water. If the soaking water contains grit or sand, strain it through a fine-mesh strainer. Coarsely chop the mushrooms.

In a 4-quart pot over medium heat, melt the butter. Add the mushrooms, onion, turnip, carrots and garlic and cook, stirring occasionally, until the onions start to turn translucent, about 10 minutes. Add the strained beef broth and the mushroom-soaking liquid and bring the mixture to a simmer.

Meanwhile, shred the cabbage by first cutting it into quarters vertically through the core and trimming and discarding the white core from the center of each quarter. Finely slice the quartered cabbage. You should end up with about 4 cups chopped cabbage.

Add the cabbage to the soup and simmer gently for 10 minutes. Add the sauerkraut and reserved beef and simmer for 15 minutes. Season with salt and pepper to taste.

Dollop each bowl of soup with sour cream and sprinkle with fresh dill or pass the sour cream and dill at the table.


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Spicy Cheeseburger Soup In reply to
1 1/2 C. water

2 C. cubed peeled potatoes (from 1 large potato)

2 small carrots, grated

1 medium onion, chopped

1/4 C. chopped green pepper

1 jalapeño pepper, seeded and minced (or 1 tbsp. canned chopped jalapeño peppers)

1/3 C. chopped celery

1 clove garlic, minced

1 T. beef bouillon granules

1/2 t. salt

1 lb. ground beef, cooked and drained

2 1/2 C. milk, divided

1/4 C. flour

8 oz. processed American cheese, cubed

1/4 to 1 t. cayenne pepper, optional

1/2 lb. sliced bacon, cooked and crumbled, for garnish

In a large Dutch oven, combine water, potatoes, carrots, onion, green pepper, jalapeño pepper, celery, garlic, bouillon and salt. Bring to a boil; reduce heat and simmer, covered, 15 to 20 minutes, or until potatoes are tender.

Stir in the cooked ground beef and 2 cups of the milk. Heat through.

In a small bowl, stir together the flour and remaining milk until smooth. Gradually stir into soup; bring to a boil and cook and stir for 2 minutes or more until thickened and bubbly. Reduce heat; stir in cheese and cook until melted. Add cayenne if desired.

Ladle soup into serving bowls; top each bowl with crumbled bacon.
Serves 6.


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Beef Barley Soup In reply to
1 lb. stew beef - cut into small pieces

2 minced garlic cloves

6 C. beef broth

4 C. water

1 14.5 oz. can of crushed tomatoes

1 1/2 C. onion chopped

1 1/2 C. diced carrots

1 C. diced celery

1/2 lb. chopped mushrooms

3/4 C. pearl barley

1 t. oregano

salt and pepper to taste

Brown stew beef in 5-6 qt. stock pan. Add garlic, onions and cook for 3 minutes. Add water, beef broth, tomatoes and cook until beef is tender, about 1 hour.

Add vegetables, barley and spices. Cook 45 minutes or until barley is tender.


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Sirloin Barley Soup In reply to
1 onion, chopped

1 lb. ground sirloin

2 stalks celery, diced

4 carrots, chopped

4 beef bouillon cubes

12 oz. sliced mushrooms

1 can chopped tomatoes with juice

2 cans chicken broth

2 T. olive oil

1/8 C. soy sauce

1 t. garlic powder

1 t. salt

1 t. dill weed

1 11 oz. package Quick Barley

3 C. water

Saute ground beef in a frying pan using a table spoon of olive oil. When brown drain the fat.

In a large pot, combine onion, celery, spices, and mushrooms with oil and saute for 5 minutes at high heat stirring constantly. Add water and bring to a boil then add bouillon cubes, soy sauce, seasonings, chopped carrots, beef and barley. Reduce heat to a slow boil and simmer for 2 hours.

Serves 8.


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Dilly Beef Barley Soup In reply to
3/4 cup dry baby lima beans
1/2 cup dry yellow split peas
1/2 cup dry green split peas
4 medium carrots, sliced
4 rib celery, sliced
3 quarts water
2 pounds boneless beef short ribs, cut 1" cubes
2 medium onions, chopped
3/4 cup medium pearl barley
5 chicken bouillon cubes
4 medium potatoes, peeled and cubed
1 tablespoon chopped fresh dill (or 1 tsp dillweed)
1 1/2 teaspoons salt, optional
1/4 teaspoon pepper

In a Dutch oven or soup kettle, combine beans, peas, carrots, celery and water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours.
Add beef, onions, barley and bouillon; bring to a boil. Skim foam.
Reduce heat; cover and simmer for 2 hours or until meat and beans are tender. Add potatoes and simmer for 20 minutes.
Add dill, salt if desired and pepper; cook for 5 minutes.
Yield: 15 servings (3 3/4 quarts).


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Beef Barley Soup with Roasted Veggies In reply to
4 cups combo of roast carrot, turnip, rutabaga
2 tablespoons oil
1 large yellow onion, coarse chopped
1 large clove garlic, minced
1/2 pound lean ground beef or lamb
2 rib celery, cut in 1/4 inch dice
14 ounces diced tomatoes with juice
2 cups milk
1 cup pearl barley
1 small bay leaf
1 1/2 teaspoons dried thyme

Cut the roasted vegetables into 1/2-inch pieces and let sit at room temperature. In a 4-quart heavy saucepan over medium heat, heat the oil and saute the onion and garlic until softened but not browned, about 5 minutes. Add the ground beef or lamb and saute, breaking up the lumps, until the meat has lost its pink color. Add all the remaining ingredients except the roasted vegetables. Bring almost to a boil, reduce to a simmer, cover and cook until barley is tender, about 30 minutes. Place the room-temperature roasted vegetables in warmed soup bowls and ladle the soup into the bowls. Serve. Serves 4.


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Re: [tubeN2] Beef Soup Recipes In reply to
1 tablespoon vegetable oil
3/4 pound beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
3 cups Progresso™ beef flavored broth (from 32-ounce carton)
1 cup dry white wine
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/2 teaspoon pepper
2 bay leaves
2 cans (15 to 16 ounces) navy beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired

Steps
1 Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
2 Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
3 Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.
I hope that You will really love this Best Beef Soup recipe

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(This post was edited by wiperhunter2 on Jun 10, 2019, 12:58 PM)