What should be the next ingredient to my Beef Vegetable Soup?

Question

What should be the next ingredient, especially what herbs and spices to give it a good taste? Mummmmm Mummm!

First I will brown some ground beef and put it inl the pot with some water, then what?...

Answer 1

garlic and a cup of red wine, then load in the veggies and broth

Answer 2

The most import step for really tasty beef soup begins with the beef. Make sure you brown the beef well. This is very important. The "browning" process is where a lot of the taste comes from...you are not just "cooking" the meat...it needs to be "browned" well. Browned is the crusty stuff that meat leaves behind when it is, well, browned. Next add your garlic, onions, celery or celery seed and any other herbs or seasonings that you like....let these simmer in just a little water or broth/stock (doesnt matter if it is beef or chicken or even pork!) is preferred if you have it. If you dont have broth or stock you can also use canned tomatoes, tomatoe sause or tomatoe paste (paste will give it a sweet taste). After simmer for 30 to 45 mins. Start adding your veggies. Hardest first...like potatoes or carrots...softer last like peas or corn. Try adding in pasta's too! Good luck and happy eating. Hope you have fun.

Answer 3

I've always thought that Basil, Sage, Garlic and Thyme made good spices, especially for soups. But you should also look at what type of veggies you're using and which herbs and spices would mesh well with the veggies and the beef. Plus add salt and pepper to taste.

Good Luck

Answer 4

I keep an ice cream bucket in the freezer ( the 2.25 gallon ones), and I put all my leftover veggies in there. Once its about half full, I take it out, brown either a pack of hamburger or stew meat with some onion and garlic, then add all my veggies. Once it has cooked for about an hour, I taste and add salt, pepper and whatever else strikes me. Then I add a little extra water, some pasta or rice, and cook till it's done. Really good on a cold day!

Answer 5

buy good stew meat and brown it first in a stock pot w/little oil. when the meat is good and browned slowly add the beef stock(broth) scraping the bottom of the pan as you go. next add chopped onions and chopped garlic cover for about 1 1/2 hours on med/low heat. stirring occasionally, when the meat is tender add veggies and one can of tomato paste. if you want a heartier stock add small amount of beef base and season to taste with salt and pepper. I like to add a small amount of basil and red pepper flakes for a little kick. Cover and simmer for 1/2 hr.

Answer 6

"Ground Beef Vegetable Soup" - 8 servings

3/4 lb. ground beef
2 (14 1/2 oz.) cans beef broth
2 cups water
1 (28 oz.) can diced tomatoes; undrained
3 celery ribs; chopped
2 large carrots; sliced
2 medium onions; sliced
1 medium potato; peeled and cubed
1 1/2 cups fresh cauliflowerets
2 tbsp. minced fresh tarragon or 2 tsp. dried tarragon
1 tbsp. garlic powder
1 tbsp. minced fresh parsley
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup uncooked macaroni

In Dutch oven or large pot, cook beef over medium heat until no longer pink; drain. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables are tender, stirring occasionally.
Cook macaroni according to package directions; drain. Stir into soup; heat through.

Answer 7

Brown some onion along with that beef, also salt and pepper it, add some garlic (fresh or dried) and a dash of Tobasco and Worchestershire sauces.
The veggies I like best are potatoes, carrots, celery and rutabaga in a beef soup.
I also add a can of diced tomatoes, juice and all.
If you want to add some body to your soup throw in half a cup of barley.
Let it simmer as long as possible.

Answer 8

If you are starting with ground beef,I'd recommend using beef stock or bouillon so it has some flavor.diced veggies especially onion,and that should go in w/ the beef. A little tomato paste.Try adding a few bay leaves,garlic powder,Italian seasonings,salt and white pepper.

Answer 9

Homemade beef stock (see below)
1/4 cup dry northern beans
4 cups water, plus more
2 cans (15 ounces each) whole tomatoes, broken apart, with juices
Salt and pepper to taste
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
4 cloves garlic, lightly smashed, peeled and coarsely chopped
1 large onion, coarsely chopped
1 large carrot, peeled and diced
1 large celery rib, diced
2 small turnips, chopped small
1 cup shredded cabbage
1 cup small pieces of broccoli florets
1 cup small pieces of cauliflower florets
1 pound green beans, ends removed, snapped into 1-inch pieces
1/2 pound frozen fordhook lima beans
1/2 pound frozen corn kernels
1/2 pound frozen peas

Answer 10

Potatoes, carrots, onions, celery. I put everything in mine. I add dried beans, rice, macaroni, worcestershire sauce, chili powder, salt and pepper. I also put in diced canned tomatoes, let simmer for several hours until dried beans are done. Yummy and good for you with all the ingredients!

Answer 11

i like to splah a bit of worchestershire sauce in mine, it gives it nice flavor.
if your using that and beef broth with all those veggies usually salt, pepper, garlic, and a bay leaf will suffice!!!