Melt-in-your-mouth Beef and Vegetable Soup
Slow cooked, tender chunks of beef with vegetables and potatoes, in a thick savoury soup broth. What's the SECRET INGREDIENT that makes this soup so good??
Vegan Barley Soup | Vegetables Barley Soup | Barley soup is healthy, nutritious & delicious
This easy vegan vegetable barley soup is healthy, nutritious and delicious.
It is a great fall or winter meal and good for weight loss.
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Written recipe:
Ingredients:
2 tbsp oil
4 - 5 garlic cloves
1 medium yellow onion
1 large potato
1 carrot
2 small celery stalks
1/2 cup red bell pepper
1/2 cup yellow bell pepper
1 tsp pepper
1 tbsp paprika
Salt to taste
6 - 8 cups vegetable stock
2 tbsp tomato paste
100g barley
1 cup pre-cooked kidney beans
1/2 tsp dried thyme
Method:
Heat the oil in a pan, add garlic and sauté.
Next, add onion and sauté the onion until soft and translucent.
Add the potato, carrot, celery, red bell pepper, yellow bell pepper and stir well.
Now, add freshly ground pepper, paprika, salt and mix well.
Cover & cook for 5 minutes on medium heat.
After 5 minutes, add vegetable stock, tomato paste, barley mix well.
Add pre-cooking kidney beans and stir well.
Cover and turn the heat up to medium-high, and bring the soup to a boil.
Reduce the heat to medium-low, stir occasionally and cook until barley is tender.
Now, add dried thyme, mix well and simmer for a minute.
Serve hot.
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HOMEMADE VEGETABLE BEEF SOUP ❤️ Step by Step
VEGETABLE BEEF SOUP is an example of the best of American home cooking, it is comforting, nutritious and hearty, and it’s sure to please the whole family. I always think of soups when chilly weather blows in, and this is one of many that I absolutely love. My Ron and I love spending weekends at home relaxed, and this soup is one I love to prepare, I usually serve it with pieces of crusty bread, cornbread or saltine crackers. This delicious chunky vegetable beef soup is perfect for entertaining family or friends and it freezes perfectly for another day, I hope you give it a try. ❤️
INGREDIENTS _____________
1 1/2 lbs. Chuck Roast (bite size pieces)
1 lbs. Red potatoes (1/2 inch pieces)
1 1/2 C. Fresh green beans or frozen (tips removed & cut into 3)
1 3/4 C. Fresh corn (you can use frozen)
1 Medium Chopped onion
1 1/4 C. Chopped celery
1 1/4 C. Chopped carrots (i used 3 skinny long ones)
1 C. Frozen peas
4 Large garlic cloves (minced)
2 14.5 oz petite diced tomatoes
2 1/2 Tbsp Olive Olive Oil (divided)
2 tsp dried BASIL
1 1/2 tsp dried THYME
1 1/4 tsp OREGANO
1 tsp Crushed ROSEMARY
3 tsp sugar (not 2)
2 Bay leaves
1/2 Can Tomato paste (3oz)
Pepper as needed
Salt as needed
1 Tbsp BEEF BOUILLON (I used KNORR)
3 tsp Lemon juice (start with 1 or 2 if you like)
7 C. Beef broth
Chopped parsley (for garnish)
All Purpose Flour (as needed for meat)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#vegetablesoup
#beefsoup
#rachelcookswithlove
The one and only VEGETABLE SOUP recipe you need for winter!
This easy vegetable soup is packed with flavor and uses simple, everyday vegetables to their full potential. But there's plenty of room for customization — use any fresh or frozen vegetables you have on hand. It's the perfect blank canvas to work with for soup season!
A simple vegetable soup like this is my absolute favorite. It's nourishing, comforting, fresh, and light, yet filling enough to be a full vegetarian meal. But truth be told, I was never a fan of vegetable soup until I started making it myself at home, with this recipe. Because other versions I had tried were always been a bit bland and boring.
So what makes my version unique (and better)? The vegetables are sautéed with Italian seasoning and loads of garlic, then simmered in a savory broth with fresh lemon juice and parsley. And that punch of fresh lemon really brightens and enhances the flavor!
???? Printable Vegetable Soup Recipe:
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► TIMESTAMPS:
00:00 Intro
00:21 Prep the carrots, celery, and onion.
01:38 Peel the garlic and chop the potatoes and green beans.
03:14 Saute the mirepoix vegetables.
03:26 Add the garlic and seasonings.
03:56 Add the potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth, then simmer.
04:46 Chop the parsley and juice the lemon.
05:21 Add the frozen peas and corn.
05:48 Add the lemon juice and parsley, then serve in bowls.
06:53 Store the soup for later in the fridge or freezer (it's a perfect meal prep soup!).
07:43 Taste test.
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Vegetable Barley Soup | वेजिटेबल बार्ली सूप | Healthy Recipe | Sanjeev Kapoor Khazana
A healthy broth made from a bunch of exotic veggies, wholesome barley that’s just mildly spicy, means full nutrition guaranteed.
VEGETABLE BARLEY SOUP
Ingredients
½ cup sweet corn kernels
1 small carrot, peeled and chopped
1 small green zucchini, chopped
10-12 small broccoli florets
¼ cup chopped pumpkin
1 cup cooked barley
1½ tbsps olive oil
1 tbsp chopped garlic
2 inch celery, chopped
2 tbsps chopped leeks
1 medium onion, chopped
Salt to taste
Black pepper powder to taste
1 cup tomato puree
3-4 fresh thyme sprigs
4-5 cups vegetable stock
Crushed black peppercorns for garnish
Method
1. Heat olive oil in a non-stick pan. Add garlic, celery, and leeks and mix well. Cook for 1-2 minutes.
2. Add onion and sauté till translucent.
3. Add sweet corn kernels, carrot, green zucchini, broccoli, pumpkin, salt, and black pepper powder and mix well. Cook for 1-2 minutes.
4. Add tomato puree, and mix. Pluck the leaves of thyme and add into the soup. Add vegetable stock, and mix well. Cook till the mixture comes to a boil. Add barley and mix well. Cook for 2-3 minutes.
5. Transfer into serving bowls, garnish with crushed black peppercorns. Serve hot.
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Hearty Vegetable Soup
Print this recipe here:
Ingredients
1 head of cabbage, shred or a bag of coleslaw salad
4 cups of frozen veggies (cauliflower, broccoli, carrots)
a handful of string beans, trimmed and cut in half
3-4 potatoes, peeled and cubed
1 onion, finely chopped
1/4 cup olive oil
4-5 garlic cloves, grated
8 cups broth or water
28 oz pureed tomatoes
salt, to taste
freshly cracked black pepper, to taste
1/4 teaspoon crushed red pepper flakes, or more
1/2 teaspoon paprika
1 teaspoon dried crushed oregano
optional: 15 oz can beans, rinsed and drained
2-4 tablespoons balsamic vinegar or dressing
1/4 cup finely chopped fresh parsley
Serve with: bread, feta, olives
Instructions
Sauté the onion, olive oil, and potatoes for 8 minutes.
Add the garlic and warm through until fragrant.
Add all of the remaining ingredients except for the parsley, balsamic, and oregano.
Bring the soup to a boil and reduce the heat to medium.
Simmer for 25-30 minutes or until the veggies are tender.
Taste and adjust the seasoning if needed.
Add the balsamic, parsley, and oregano and mix together.
Serve with toasted bread, olives, and feta.
Kali Orexi!
Notes
Freezer Instructions: Once the soup has cooled to room temperature, transfer to freezer-safe containers. It will keep fresh in the freezer for 2-3 months. Thaw and reheat before serving.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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