Time 25m Yield 6 servings. Number Of Ingredients 7 Steps:
In a saucepan over medium heat, cook beef until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the vegetables are tender.
Time 45m Yield 4 servings Number Of Ingredients 17 Steps:
Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes. Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer. Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.
Time 2h Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Cut meat into small, bite-size (1/2") pieces. In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown. Set aside on a plate. Chop celery, onion, potatoes, and carrots into bite-size pieces. Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes). Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic. Bring to a boil. Reduce heat and simmer uncovered until beef is almost tender, about an hour. Add peas and hot sauce to soup. Cover and simmer until beef is tender, about 30 minutes longer. Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.
Time 45m Yield 6 Number Of Ingredients 10 Steps:
In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.
More about “easy beef soup recipes”
Time 6h Yield 6-8 serving(s) Number Of Ingredients 21 Steps:
Place the soup bones into a pyrex or jelly roll pan with a lip to catch the juices. Roast at 450 degrees for 45 minutes to an hour. Remove bones and place in large stockpot. Add Madeira or other wine to pan to deglaze. Pour over bones. Add carrots, onion, garlic, bay leaves and salt. Cover everything with water. Bring to a rolling boil. Lower to simmer. Simmer for 3 hours. Strain stock into bowl. Discard solids (I always eat the carrots or give them to my toddler) and return stock to stockpot. Heat to low simmer. Add celery, carrot, onion, potatoes, garlic, lemon peel. Simmer for 1 hour. Add the herbs and chopped tomato and paste, and continue cooking for 1 more hour. Correct for salt and pepper before serving.
