Beef Soup Recipes

Beef and Red Cabbage Soup

1 pound ground beef 1 cup diced red onion 1 cup chopped carrot 2 cloves garlic, minced 4 cups coarsely chopped red cabbage 4 cups beef broth 2 cups water 1 (15 ounce) can pinto beans, rinsed and drained 1 (6 ounce) can tomato paste 2 teaspoons salt 1 teaspoon ground cumin 1 teaspoon ground black pepper

Beef Bourguignon Without the Burgundy

1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch cubes salt and freshly ground black pepper to taste 2 tablespoons vegetable oil 1 onion, chopped 1 tablespoon butter 2 tablespoons flour 2 cups Merlot wine 2 cups beef broth 2 carrots, cut into 1-inch pieces 2 stalks celery, cut into 1/2-inch pieces 4 sprigs fresh thyme 1 bay leaf

Beef Enchilada Soup

4 pounds browned ground beef 1 (28 ounce) can crushed tomatoes 1 (15 ounce) can kidney beans 1 (15 ounce) can black beans 1 (12 fluid ounce) can sweet corn 1 (4 ounce) can chopped green chilies 1 (14.5 ounce) can enchilada sauce 2 (14 ounce) cans beef broth 2 (1.25 ounce) packages taco seasoning

Beef Nilaga

4 ½ pounds beef short ribs 1 quart water 1 tablespoon black peppercorns, crushed 2 onions, chopped 2 beef bouillon cubes 2 carrots, cut in chunks 2 stalks celery, quartered 1 chayote squash, peeled and quartered 2 potatoes, quartered salt to taste ¼ head cabbage, cut into wedges

Beef Stew

½ cup vegetable oil 2 pounds cubed beef stew meat 1 onion, chopped 3 cups merlot wine 1 tablespoon beef bouillon granules 1 quart milk 4 medium russet potatoes, peeled and cubed 6 carrots, diced 6 stalks celery, diced 3 tablespoons dried oregano 3 tablespoons dried basil 2 tablespoons ground coriander 2 tablespoons ground black pepper 1 tablespoon ground cumin 1 tablespoon salt

Caldo De Res (mexican Beef Soup)

Caldo de Res (Mexican Beef Soup)

2 pounds beef shank, with bone 1 tablespoon vegetable oil 2 teaspoons salt 2 teaspoons ground black pepper 1 onion, chopped 1 (14.5 ounce) can diced tomatoes 3 cups beef broth 4 cups water 2 medium carrot, coarsely chopped ¼ cup chopped fresh cilantro 1 potato, quartered (Optional) 2 ears corn, husked and cut into thirds 2 chayotes, quartered (Optional) 1 medium head cabbage, cored and cut into wedges ¼ cup sliced pickled jalapenos ¼ cup finely chopped onion 1 cup chopped fresh cilantro 2 limes, cut into wedges 4 radishes, quartered

Albondigas

Albondigas

1 quart water 4 carrots, sliced 2 small potatoes, peeled and diced 1 medium onion, diced 1 ½ cups salsa, medium or hot 2 beef bouillon cubes 1 ½ pounds ground beef ⅓ cup seasoned dry bread crumbs ⅓ cup milk 1 tablespoon chopped fresh cilantro

Albondigas Soup Ii

Albondigas Soup II

1 pound lean ground beef 2 cubes beef bouillon cube 4 cups water 2 cloves garlic, minced 1 onion, minced 1 slice bread, crumbled 1 egg 2 tablespoons water 1 teaspoon chili powder ½ teaspoon dried oregano ½ teaspoon ground cumin 1 teaspoon cumin seed 3 carrots, sliced 1 green bell pepper, chopped 2 stalks celery, chopped 1 (14.5 ounce) can stewed tomatoes ½ medium head cabbage ½ teaspoon crushed red pepper flakes salt and pepper to taste

Albondigas Soup Iii

Albondigas Soup III

2 quarts water 1 pound ground beef ½ cup uncooked white rice 1 egg 2 tablespoons dried oregano 2 teaspoons garlic salt 2 teaspoons ground black pepper ¼ teaspoon ground cumin ½ cup all-purpose flour 3 potatoes, peeled and cubed salt and pepper to taste

Alison’s Slow Cooker Vegetable Beef Soup

Alison’s Slow Cooker Vegetable Beef Soup

1 ½ pounds cubed beef stew meat 2 cups water 1 small onion, chopped 1 (28 ounce) can crushed tomatoes 1 (16 ounce) package frozen mixed vegetables 2 potatoes, peeled and cubed 10 cubes beef bouillon, crumbled 2 teaspoons ground black pepper 1 tablespoon salt 1 tablespoon dried basil

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