WEBOnce browned rinse the beef in a strainer under running water for 2 minutes. Return the meat to the skillet and the beef broth and add in the onion and cook about 5 minutes or longer until all the broth is cooked in to the beef and onions and it is dry. Add remaining ingredients, except for green beans and corn.*.
Preview
See Also: best ground beef vegetable soup recipeShow details
WEBInstructions. Heat oil in a large stockpot over medium-high heat. Add cubed steak and cook, stirring frequently, for about 2-3 minutes. Add in onion, celery, carrots, bell pepper, and garlic, and sauté for about 4-5 minutes, or until veggies soften.
See Also: Beef Recipes, Fitness RecipesShow details
WEBAdd the smashed chipotle peppers, tomato paste, garlic powder, salt, and pepper. Cook until fragrant, about a minute. Add the remaining ingredients, scraping any crispy bits off the bottom of the pot. Stir everything together, seal, and …
See Also: Beef Recipes, Soup RecipesShow details
WEBInstructions. In a large pot or Dutch oven, brown the ground beef over medium-high heat until cooked through, about 7-10 minutes. Drain any excess grease. Add the diced carrots, chopped celery, and onion to the pot. Cook until the vegetables are tender, about 5 minutes.
WEBIn a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until slightly softened, about 3 minutes. Add the cabbage, carrots, & green beans and cook for an additional 5 minutes. Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings.
See Also: Soup Recipes, Vegetable RecipesShow details
WEBHow to Make Vegetable Soup. Sauté the celery and onion in an oiled stockpot until softened. Add the garlic and cook until fragrant. Add in the cabbage, peppers, carrots, green beans, and mushrooms, and sauté until the vegetables begin to soften. Next, add in the vegetable broth, diced tomatoes, herbs, and spices.
WEBStove Top: Combine all ingredients in a large pot. Add an additional 2 cups of liquid to the pot to allow for the evaporation that occurs during the simmering time. Bring the contents to a boil and remove any foam or sediment that may float to the top from the ground beef. Reduce to low and simmer for 30-45 minutes.
See Also: Beef Recipes, Pepper RecipesShow details
WEBIn same pot used for the mushrooms, heat 1 tablespoon of olive oil over medium-high heat and add beef in small batches cooking until browned, about 2 minutes per side. Set beef aside in a bowl. Reduce heat to medium and add onion. Cook for 2 minutes or until onion is tender. Add garlic and cook for 1 minute more.
See Also: Beef Recipes, Low Carb RecipesShow details
WEBTop with chopped fresh chives. parsley or homemade croutons. To make soup in instant pot (IP): Heat IP on SAUTE function to hot. Add oil and sauté ground beef, onions and garlic for 4-5 minutes until meat is brown. Add flour if using and stir for 1-2 minutes. Turn to OFF. Add vegetables, spices, broth, pasatta. Stir.
WEBCook, stirring, for one more minute. Stir in the beef broth, tomatoes, and bay leaf. Bring to a boil. Reduce the heat to medium and cook, uncovered, stirring occasionally, for 20 minutes. Remove the bay leaf. Turn the heat off and stir in the …
See Also: Beef Recipes, Healthy RecipesShow details
WEBBROWN BEEF AND VEGGIES: Firstly, in a large dutch oven over medium heat, brown the ground beef in some olive oil. When the hamburger meat is halfway cooked, add onion and celery to the pan. As soon as the beef is fully cooked, drain the excess fat. Afterwards add the garlic and sauté for 1 minute until fragrant.
See Also: Beef Recipes, Dinner RecipesShow details
WEBInstructions. In a large pot or Dutch oven, sauté the onion in olive oil over medium heat. Add the ground beef, and cook until no longer pink (drain if needed) Add the garlic, sea salt, thyme, parsley and pepper, and cook until fragrant, about 1-2 minutes. Add the potatoes and carrots, then stir in the beef broth.
See Also: Beef Recipes, Meat RecipesShow details
WEBAdd garlic and cook for 1 minute. Add browned beef, rosemary, bay leaves, sage, tomato paste, Worcestershire sauce, beef broth, and beef bouillon. Cover and leave a small crack for steam to escape. Simmer gently for 2 hours. Bring to a boil and add cornstarch + cold water mixture. Reduce heat and add frozen vegetables.
WEBPlace cauliflower for broth in a large pot. Add zucchini, onion, whole garlic cloves, vegetable broth and water. (Note 2) Place lid on, bring to boil then adjust heat so it's simmering energetically. Cook for 15 minutes or until cauliflower is soft. Transfer to blender (Note 3), add garlic powder, onion powder, pepper and milk.
See Also: Healthy Recipes, Soup RecipesShow details
WEBDirections. Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Dotdash Meredith Food Studios. Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes.
WEBBoil and reduce heat to a simmer. Cook until the beef is tender, about 50-60 minutes. Add hard vegetables: Add potatoes, carrots, and celery and cook for 20 minutes. Add soft vegetables: Add green beans and green onions, then simmer for 10 additional minutes. Serve: Add parsley and serve with extra herbs if preferred.
WEBInstructions. Heat olive oil over medium-high heat in a large frying pan and brown the ground beef well, breaking apart with your turner or a potato masher (affiliate link) while it cooks. Season cooked beef with salt and fresh-ground black pepper and add to the soup pot. While beef cooks, chop the onion and celery.