Appetizers / Soups / Salads

Cold Out, Hot In Vegetable Beef Soup is for Dinner.

Cold Out, Hot In Vegetable Beef Soup takes 40 minutes to prepare.

Cold Out, Hot In Vegetable Beef Soup takes 135 minutes to cook.

Cold Out, Hot In Vegetable Beef Soup makes 10 servings.

The ingredients for Cold Out, Hot In Vegetable Beef Soup are:

560.0 gram Pictsweet
Gumbo Vegetables, 20oz. bag (560g)
14.0 oz Beef, Ground Round, crumbles, cooked, pan-browned, 85% lean meat / 15% fat,
420.0 Grams Tomatoes, red, ripe, canned, wedges in tomato juice ( I like Red Gold brand)
1.0 can (10.5 oz), Campbells Beef broth, consomme
592 gram(s) Russet Premium Potatoes, (4 diced med potatoes)
1.5 cup carrots frozen crinkle cut Pictsweet brand
1.5 cup, chopped Onions, raw
.5 cup chopped purple onions
6.0 tbsp Salt, Pepper, Onion powder, Garlic Powder, Parsley
1.0 tbsp Chili powder
0.75 cup kernels Yellow Sweet Corn, Frozen
3-4 bottles Ozarka Bottled Spring Water (16.9 oz each)
1 tbsp Kitchen Bouquet

Here is how you make Cold Out, Hot In Vegetable Beef Soup:

Brown Ground Round with seasonings, save some for when adding Tomatoes, broth and water... Add in half of onions both white and purple and brown with meat... Once you have a good carmelize browning on the meat, add water and beef broth to help make more broth... Also add 1 capful or 1 tablespoon of Kitchen Bouquet to one bottle of Ozarka water or your choice of bottled water and also add this to meat once its ready to add tomatoes and rest of vegetables... First add in tomatoes before adding bulk of liquid, this way you can somewhat salt your Tomatoes separately getting some extra seasoning into them, *NOTE* Tomatoes tend to be the hardest to get seasoned... At this point add three of the four bottles of water with the remainder of the can of broth and bring it all to a nice boil leaving out at least one bottle of water... now add in the mixed gumbo vegetables with the cup and a half of corn and two cups of carrots, these are your frozen vegetables...*NOTE*Frozen vegetables should always go on first, because they take longer to cook... Bring this to a boil stirring slowly and gently from time to time to keep it from sticking on the bottom... then bring it down too low and cover it... Let it simmer like that for 30 minutes... Add more seasoning here and again gently stir and bring to a slow boil then reduce heat again and let simmer for another 20 minutes... While mixture is simmering peel and dice in quarter to half inch chunks your raw potatoes, *NOTE* this is not a rustic mashed potato dish, so please take off all peelings, and don't make your chunks any larger than 1/2 inch or they won't get done... Also be careful to make them too small or they'll turn to mush *NOTE* only use russet in this soup because other creamer type potatoes, such as baby reds, will be too soft and turn to mush in this soup, even on the second day, which is always the best!...when potatoes are chopped and ready to go and you've added the rest of your onions to your simmering soup mixture and it's gone through its second phase of simmering, add in the potatoes and the rest of the water, if it's needed to cover the potatoes... If there is enough liquid to cover the potatoes at this point do not over fill the mixture with more water... You can cut back if you need to... Turn heat up to mid way so it will start to boil at medium-high then bring it down to about a medium low and set timer for about 30 minutes giving it a soft gentle stir from time to time making sure your potatoes do not stick to the bottom... when timer is up check the potatoes at top of mixture and see if they break apart easily with a fork, you can also check to see if carrots are tender, but they should be good and ready by now... If more time is needed on the potatoes, return them to a low heat and turn your timer on about another 20 minutes again, watching slowly and giving it a little stir once or twice...*NOTE* Remember when stirring you do not want to cause the softer vegetables to mush or fall apart, so be very gentle when stirring... At this point I like to leave my soup on low, all the way down to the very last notch on the burner, for a good 30 minutes or so to let all the onions and seasonings mull together... And then it's done...My favorites to pair this with are corn bread or rice, you can pick yours, Mangia! *NOTE* I like to use a nonstick 5-quart dutch oven Soup pot for this recipe, just in case the vegetables or potatoes try to stick to the bottom!Serving Size: 1 cupNumber of Servings: 10.0Recipe submitted by SparkPeople user PANDORALESS.

The nutritional information for Cold Out, Hot In Vegetable Beef Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 230.8

• Total Fat: 6.1 g
• Cholesterol: 35.0 mg
• Sodium: 348.6 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 3.8 g
• Protein: 15.1 g