For vegetable beef soup, brown 1 pound of ground beef in a large pot. Drain the fat. Add 2 quarts of water, one can of diced tomatoes, one chopped onion and four peeled and cubed potatoes. Pour one package of frozen vegetables into the soup, and add eight cubes of crumbled beef bouillon. Season with pepper. Bring to a boil, lower the heat, and simmer for 45 minutes.
To make beef and orzo soup, saute 1 cup of chopped onion and 1 tablespoon of oil in a Dutch oven. Once the onion is lightly browned, add 1 cup of chopped carrots and 8 ounces of sliced button mushrooms. Cook for 10 minutes, stirring occasionally. Add 2 cups of chopped and cooked pot roast, 1 cup of tomato sauce, 1/2 cup of uncooked orzo and 32 ounces of beef broth. Cook until thoroughly heated.
For beef and barley soup, cook 8 ounces of cubed steak in 2 teaspoons of oil in a Dutch oven, seasoning with salt and pepper. Remove the beef, and add 2 more teaspoons of oil, one chopped onion and one stalk of chopped celery. Saute, and then add tomato paste, cooking for two minutes. Add 3/4 cup of barley and 1 cup of water. Simmer until the barley is cooked, and then put the beef back in the soup.Learn more about Cooking