Vegetable beef soup. Vegetable soup: recipes with photos. Recipes for vegetable soups without meat

1. Preheat slow cooker over high heat. Cut the beef into cubes. Chop the onion. Chop carrots, celery and potatoes.

2. Combine flour, salt, pepper, paprika, garlic powder (or minced garlic) in a small bowl and whisk to combine. Place beef in preheated slow cooker. Sprinkle flour over meat and toss until beef is completely coated.

3. Add a small amount of broth and stir to form a paste of flour and broth. Add more broth and continue stirring. Gradually add the remaining broth to prevent sticking. Once you have poured in all the broth, stir in the Worcestershire sauce.

4. Add the chopped vegetables and bay leaf, cover and cook over medium heat for at least 8 hours. You can roast the vegetables ahead of time. Heat 1 tablespoon butter or oil in a large skillet over high heat, add vegetables and cook, stirring frequently, about 7 to 9 minutes, until onion and celery are translucent. Add vegetables to slow cooker and cook over high heat for at least 4 hours.

An easy-to-prepare, rich and vibrant beef soup with vegetables, best prepared when it’s cool outside and the body needs more energy.

Recipe for vegetable soup with beef

Ingredients

600-700 gr. beef on the bone,
4 potato tubers,
1-2 ripe tomatoes,
2 sweet bell peppers,
1 head of onion,
1 carrot,
vegetable oil,
salt, bay leaf, pepper to taste,
dill and parsley.

Cooking method

Wash the meat, put it in a saucepan and add 3 liters of cold water. Place the pan on the fire, bring to a boil, remove the foam and reduce the heat. Boil the broth for an hour.
When the meat is ready, remove it from the broth, separate it from the bones and cut into small pieces, strain the broth.
Peel the potatoes and cut into cubes or wedges. Remove the seeds from the pepper and cut into thin strips. Peel the tomatoes and finely chop; to do this easily, you need to lightly cut the tomato crosswise and place it in boiling water for a few seconds. Grate the carrots on a coarse grater, finely chop the onion.
Add potatoes, salt, black pepper to the meat broth and cook over low heat.
Heat a little vegetable oil in a frying pan, add onion, fry until transparent, add carrots and fry for another 2-3 minutes, then add pepper, cook for a couple of minutes and add tomatoes, simmer for 3-4 minutes.
When the potatoes are ready, add sautéed vegetables and meat to the broth and cook the soup for 10-15 minutes. A couple of minutes before it’s ready, add chopped herbs and bay leaves.

Bon appetit!
Try cooking again

It turns out that those who want to have an ideal figure should not eat exclusively chicken broth. There are many first courses that are rich in vitamins, easy to digest, and have a beneficial effect on the gastrointestinal tract. One of them is beef soup. What are the advantages of beef as a dietary meat and how to prepare incredibly tasty beef soup - read the article.

Where does this popularity come from? Beef is an excellent source of iron, which is necessary for the formation of blood cells. In addition, young meat is a storehouse of zinc, vitamin B12, and easily digestible protein.

Which beef to choose for soup?

There are two options for cooking soup: with meat or with bones (most often ribs). If you like soup with pieces of meat, it is better to choose beef brisket. The meat should be deep red in color, not lean, but with small patches of creamy white fat.

For those who prefer broth, stores sell ribs. They make it possible to get a flavorful, rich, but not too fatty first course.

Beef soup options with photos

There is no single classification, since different cuisines around the world offer their own answers to the question of how to prepare beef soup. But if you analyze all the options, you can get the following list of the most popular, most delicious and at the same time the simplest soups based on beef broth:

rice soup with beef;
bean soup with beef;
thick soup with beef and vegetables;
beef kharcho soup;
buckwheat soup with beef.

Any of these soups can be prepared either on the stove or in a slow cooker. The latter greatly simplifies the process, makes it possible to put all the products in a container and go about your business. Beef soup in a slow cooker turns out much tastier than cooked in a regular saucepan, since it does not boil over high heat, but simmers slowly at a stable temperature.

What kind of beef soup to make is the housewife's choice, so we offer five different proven recipes. None of them require special culinary skills or expensive products, the main thing is the desire to prepare a truly tasty first course!

Rice soup with beef

Ingredients:

water – 2.5 l;
beef (pulp) – 400 g;
steamed rice – 60 g;
carrots, onions - 1 pc.;
dill – 1 small bunch;
bay leaf – 1 pc.;
allspice – 4 pcs.;
Sunflower oil – 3 tbsp. l.;
salt, ground pepper, cumin.

Preparation:

Wash the beef under running water, cut into small oblong pieces, and place in a saucepan with cold water. Add bay leaf, allspice, salt and place on the stove. Cook covered (required!) over low heat for an hour and a half. While the broth is preparing, fry finely chopped onions and carrots over medium power until soft.

When the meat is ready, add rice to the broth and simmer on the stove until done. After this, add the fried vegetables, a finely chopped bunch of dill, caraway seeds, pepper, and salt if necessary. After boiling, leave the soup on the lowest heat for 4 minutes.

Bean soup with beef (cazuela)

You can replace rice with beans in the above recipe, but it is much more interesting to prepare a dish of Chilean cuisine - cazuela. In Chile, this first dish is comparable in popularity only to Ukrainian borscht. But in terms of ease of preparation, it is many times superior to borscht!

Ingredients:

water – 4 l;
beef ribs – 1.2 kg;
potatoes – 3 pcs.;
green beans – 200 g;
carrots, onions, corn cob, bell pepper - 1 pc.;
pumpkin – 300 g;
rice – 3 tbsp. l. (0.5 cup);
garlic – 2 cloves;
salt, pepper, oregano, paprika.

Preparation:

Place the washed ribs in a thick-walled pan, fill them with water, and put on gas. When the water boils, reduce the gas to minimum, skim off the foam, add oregano, finely chopped garlic, paprika, salt and pepper. How long does it take to cook beef for soup? No less than 1.5 hours. The longer the bones cook. the more aromatic and tasty the soup will be.

While the broth is cooking, wash, peel and chop the vegetables. Carrots - in strips, beans - in half along the pod, potatoes, pumpkin - in cubes, bell pepper - in cubes. The cob is cut into pieces according to the number of servings of soup.

After 1.5 hours, remove the ribs, strain the broth several times (until it clears) and return the bones to it. Add bell pepper and carrots. After 5-7 minutes - potatoes and rice. After 10 minutes, add corn and pumpkin, stir the soup and leave for 10 minutes again. Now add the last ingredient - beans. Cover with a lid and simmer on low heat for 15 minutes. When we put it on plates, make sure that all the ingredients get into each of the servings.

Thick soup with beef and vegetables

Beef soup, the recipe for which you are now reading, is best prepared for lunch for a male company. It is not greasy, but very filling thanks to the rich broth and lots of vegetables.

Ingredients:

beef – 0.5 kg;
potatoes – 0.5 kg;
zucchini, carrots, onions, bell peppers, large tomatoes - 1 pc. each;
garlic – 3 cloves is enough;
butter – 1 tbsp. l.;
salt pepper;
vegetable oil – 2 tbsp. l.;
sugar – 1 tsp;
dill, parsley.

Preparation:

We wash the meat, cut into cubes and fry over high heat in a deep frying pan in a mixture of oils. Carefully add boiling water to cover the meat and simmer for 0.5 hours.

While the meat is stewing, cut the carrots, zucchini, onions and bell peppers into cubes. Grate one large potato, cut the remaining two into cubes.

After 30 minutes, add carrots and onions to the meat and simmer for another 10 minutes. Then add grated potatoes (this is what will give the soup thickness) and zucchini, simmer again for 10 minutes. Now it’s the turn of the diced potatoes. Place it in a frying pan and mix all the ingredients. Salt, pepper, add boiling water so that the water is level with the vegetables and meat. Cover with a lid and simmer over low heat until the potatoes are done.

When the potatoes are easily pierced, add bell pepper and grated tomato to the soup, sprinkle with sugar. Bring to a boil, sprinkle with herbs and leave to simmer for 40 minutes.

The result is a bright, tasty beef soup. It has a consistency similar to stew.

Beef kharcho soup

Ingredients:

beef on the bone – 1 kg;
water – 3 liters;
carrots, onions – 2 pcs.;
rice – 0.5 cups;
garlic – 1 small head;
tomato paste – 5 tbsp. l.;
sunflower oil – 5 – 6 tbsp. l.;
adjika - to taste;
dried herbs, ground pepper, salt, bay leaf.

Preparation:

Pour water into a saucepan, place pre-washed meat, one peeled onion and one peeled carrot into it. Salt, pepper, add a few bay leaves. Put on the fire, after boiling, collect the foam and cover the pan with a lid. The broth should be cooked for at least 2 hours.

When the meat is ready, remove it and the vegetables from the pan and strain the broth into another container.

Finely chop the garlic, grate the carrots, and cut the onion into thin half rings. Pour tomato paste into a frying pan, add garlic and fry for a couple of minutes. Add the onion, mix well and cook until soft. Add carrots to the mixture. After 5 minutes, add salt and dilute the frying with a ladle of broth. Let it boil and put the finished roast into the broth.

Separate the meat from the bone and cut into small pieces. Dip it into the broth, add washed rice, dried herbs, adjika, if necessary, add pepper and salt. Simmer the kharcho soup over low heat until the rice is ready.

Buckwheat soup with beef

The query “beef soup photo recipe” reveals a beginner who wants to prepare a tasty dish without mistakes, strictly following the recipe. It was for such beginners that kitchen gurus came up with a simple soup with egg and beef. It will take a little time to prepare, and the whole family will be satisfied and well-fed.

Ingredients:

beef brisket – 700 g;
carrots, potatoes - 1 pc.;
onions – 2 pcs.;
buckwheat core – 1.5 cups;
sunflower oil – 2 tbsp. l.;
garlic – 2 cloves;
mixture of peppers, salt, bay leaf.

Preparation:

Place the brisket in cold water and leave for an hour. When the meat is a little wet, add salt and a mixture of peppers to taste, bay leaves to the pan and put on gas. After boiling, cook over low heat for 1.5 hours, making sure that the broth barely simmers. As a result, the meat will become completely soft.

The finished brisket should be removed from the broth and cut into portions. Strain the broth through cheesecloth.

Cut carrots, onions and potatoes into cubes. Place the meat in a heated frying pan, fry for a minute, add onions and carrots, fry until tender. You can add a ladle of broth. Add the roast to the broth and bring to a boil. Add potatoes and buckwheat, pepper, and if desired, decorate the soup with chopped herbs. Cook until the buckwheat and potatoes are ready.

This is one of the simplest options for beef soups, in which the cereal can be replaced with lentils, pearl barley or rice.

vesdoloi.ru

An easy-to-prepare, rich and vibrant beef soup with vegetables, best prepared when it’s cool outside and the body needs more energy.

Recipe for vegetable soup with beef

Ingredients

600-700 gr. beef on the bone,
4 potato tubers,
1-2 ripe tomatoes,
2 sweet bell peppers,
1 head of onion,
1 carrot,
vegetable oil,
salt, bay leaf, pepper to taste,
dill and parsley.

Cooking method

Wash the meat, put it in a saucepan and add 3 liters of cold water. Place the pan on the fire, bring to a boil, remove the foam and reduce the heat. Boil the broth for an hour.
When the meat is ready, remove it from the broth, separate it from the bones and cut into small pieces, strain the broth.
Peel the potatoes and cut into cubes or wedges. Remove the seeds from the pepper and cut into thin strips. Peel the tomatoes and finely chop; to do this easily, you need to lightly cut the tomato crosswise and place it in boiling water for a few seconds. Grate the carrots on a coarse grater, finely chop the onion.
Add potatoes, salt, black pepper to the meat broth and cook over low heat.
Heat a little vegetable oil in a frying pan, add onion, fry until transparent, add carrots and fry for another 2-3 minutes, then add pepper, cook for a couple of minutes and add tomatoes, simmer for 3-4 minutes.
When the potatoes are ready, add sautéed vegetables and meat to the broth and cook the soup for 10-15 minutes. A couple of minutes before it’s ready, add chopped herbs and bay leaves.

Bon appetit!
Also try making chicken cauliflower soup.

time4eat.ru

Are you tired of the autumn cold? Make a warming vegetable soup with beef. This is a great dish for cold rainy days, complemented perfectly by ingredients like beans and corn. The appetizing soup will delight both you and your whole family with its delicate taste.

Beef and vegetable soup recipe

Ingredients

beef for stew - 1.3 kg;
potatoes - 2 pcs.;
carrots - 2 pcs.;
celery stalks - 2 pcs.;
onions - 1 - 2 pcs.;
green peas - 1 jar;
beans - 1 can;
frozen corn - 225 gr.;
canned tomatoes without skin, chopped - 600 ml.;
water;
salt - to taste;
ground pepper - to taste;
vegetable oil;
greens - to taste;

Cooking method

Cut the beef into medium pieces. Heat the oil in a large, thick-bottomed pan and fry the meat until golden brown.
Pour in water, canned tomatoes and onions (all together should take up half the volume of the pan). Cook over low heat for 2 hours.
Add chopped potatoes, carrots and celery; add hot water and cook for another hour on low heat.
Add frozen corn, beans and peas; cook for another 20 minutes. Season to taste. It is advisable to serve this soup the next day, sprinkled with chopped herbs.

Bon appetit!

Video

See also this video recipe. It doesn't last long, but it will be useful to watch.

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Enter the name of the product (for example, “bread”) and click the “Add” button

povarusha.ru

99 recipes found.

Beef soup. Beef soup

Nutritionists recommend including soup in your daily menu. And not only because of the ability of soups to normalize the functioning of the stomach. With soups, you can normalize your weight by getting rid of extra pounds, because the first courses are low in calories and, at the same time, they are very filling.

Beef soups are especially popular. It is a source of iron, valuable proteins and other nutrients.

When choosing beef for soup, focus primarily on color. The meat of one-year-old animals, which is ideal for making soups, has a bright, rich red color. But it’s better not to take dark meat - darkening indicates the animal’s advanced age, which means the piece will be tough. The highest and first grade meats are best suited for soup.

In soups, beef goes well with various vegetables, cereals, mushrooms, herbs and, of course, seasonings.

The beef is placed in cold water and boiled patiently. Beef cut into pieces is cooked for about an hour, a whole piece - an hour and a half, no less.

It is best to cook beef broth soup in enamel, clay or fireproof glass containers. Pans with thick walls work best. Cook the beef under a closed lid.

Excellent options for beef soups are soup with beef and mushrooms, soup with beef and vegetables, beef soup with cheese and, of course, traditional Georgian kharcho.

Helpful Tips:

The less water in the pan, the richer the soup will be.

The placement of products depends on the cooking time - after the beef, hard vegetables are added, then medium ones, then soft ones.

Beef soup should be cooked over low heat only. It will turn out more rich and tasty.

It is better to salt the soup 6-8 minutes before it is ready.

www.povarenok.ru

500 g beef on the bone for broth;
1 onion;
1 carrot;
1 sweet pepper;
3 potatoes;
100-150 g fresh cabbage;
2 fresh tomatoes;
Bay leaf;
greenery;
salt, pepper to taste

Cooking method

Wash the meat, fill with water almost to the top of the pan and cook the meat broth. After boiling, remove the foam and add a little salt. Add a whole onion to the broth.
Prepare vegetables. Cut the carrots into halves. Cut the sweet pepper into strips. Cut the potatoes into pieces. Chop the cabbage into squares.
When the meat begins to fall away from the bones, remove it from the pan, separate it from the bones and cut into pieces. Strain the broth. Remove the onion. Place the meat in the broth and put the pan on the fire.
After boiling, add carrots, potatoes and cabbage to the pan. Boil. Dip whole fresh tomatoes into the soup for 2-3 minutes. Then remove the tomatoes, rinse with cold water and remove the skin. Cut the tomatoes into pieces. Add chopped tomatoes, sweet peppers and bay leaves to the soup. Boil over low heat for 15-20 minutes.
Before turning off, add finely chopped herbs. Serve with bread and sour cream.

Calorie content per 100 grams: 102 kcal (approximately 5% of the daily value, for a diet based on 2000 kcal/day).

We will definitely tell you about how to cook in a slow cooker later.

Here is another photo of the same soup:

Ingredients

100 g minced beef;
2 medium potatoes;
1 tomato;
1 carrot;
1 onion;
parsley;
2 peas of allspice;
1 bay leaf;
vegetable oil;
salt;

Cooking method

Heat vegetable oil in a frying pan, add minced meat and fry, stirring, until cooked.
Peel and chop the onions and carrots. Cut the onion into thin half rings and cut the carrots into strips. Fry the onion in vegetable oil until translucent, then add the carrots and fry everything together until almost done.
Peel and cut the potatoes into cubes. Boil 1 liter of water. Put the potatoes in there and boil for five minutes.
Add fried onions and carrots to the potatoes.
Place the prepared minced meat from the pan there and bring everything to a boil.
Remove the skin from the tomato. To do this, cut the tomato crosswise and put it in boiling water, then take it out and rinse it with cold water. The peel will be easily removed after these manipulations.
Cut the prepared tomato into cubes. Add to the soup, season with allspice peas and bay leaves. Bring to a boil and remove from heat. Pour the soup into bowls and sprinkle with chopped parsley.