EASY BEEF AND PASTA SOUP
Enjoy this tasty soup made with beef and pasta - perfect for a hearty dinner that is ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Cook beef and onion in 4-quart Dutch oven over medium heat, stirring occasionally, until beef is brown; drain.
- Stir in Sauce Mix, water, basil, pepper and garlic. Heat to boiling, stirring frequently; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
- Stir in Pasta and mushrooms. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 0 g, TransFat 0 g
CHICKEN AND PASTA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings (about 9 cups)
Number Of Ingredients 11
Steps:
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 8 minutes. Drain.
- Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for 10 minutes.
- Add the pasta to the soup just before serving. Ladle into warm bowls and serve. Soup can be made in advance and frozen, just omit the pasta and add when serving.
BASIC CHICKEN SOUP
Classic chicken soup with a punch of lemon and garlic. Cooked egg noodles, rice, or pasta make a nice addition to this soup.
Provided by Robyn Stone
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h3m
Yield 8
Number Of Ingredients 12
Steps:
- Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
- Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken thighs; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
- Bring to a boil, coaxing anything stuck to the bottom of the pot off with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from heat and add lemon juice.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 8.8 g, Cholesterol 53.1 mg, Fat 13.1 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 2.7 g, Sodium 1454.6 mg, Sugar 2.5 g
PASTA BEEF SOUP
Convenient canned goods, tomato juice and a frozen pasta-vegetable medley make it flavorful and fast. But it's also flexible because you can use other ingredients, such as a different frozen pasta-vegetable blend. On occasion, I stir in shredded zucchini or yellow squash, too.-Brenda Jackson, Garden City, Kansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the broth, pasta with vegetables, tomato juice, tomatoes and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve with cheese if desired.
Nutrition Facts : Calories 253 calories, Fat 9g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 680mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
BASIC PASTA BEEF OR CHICKEN SOUP
I read a similar recipe to this on Cooks.com. When I would watch my 2 DGDs after school, in the winter, they would want something warm. I experimented a little and came up with this recipe they seem to like. I got to be looking forward to a steaming bowl of this soup with a handful of croutons floating in it,too. I used this soup to test various croutons too. A real quick, simple meal. Any of these ingredients may be omitted or others added. I am still experimenting, too. I started using small soup mugs for the children when I discovered their smaller hands could control the mug, because of the handle,better, plus they think it is cool.
Provided by Jim in Washington
Categories < 60 Mins
Time 1h
Yield 4-6 Mugs, or small bowls, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place dry ingredients, except macaroni, in saucepan, and add water.
- Bring to a boil, cover and simmer for about 30 minutes.
- Add macaroni and cook for 10 more minutes.
- Remove from heat for a few minutes to cool and ladle into soup mugs and serve, with small size croutons or oyster crackers.
Nutrition Facts : Calories 112.1, Fat 1.5, SaturatedFat 0.6, Cholesterol 2.6, Sodium 599.9, Carbohydrate 18.3, Fiber 4.3, Sugar 1.6, Protein 6.4
FRENCH CHICKEN AND BEEF SOUP
I don't know if this is really French, but my cookbook calls it that. In any case, it's a really tasty soup to be enjoyed in the cold autumn evenings. Use beef ribs or other meaty part on the bone.
Provided by kolibri
Categories Clear Soup
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut most of the meat off the beef bones. Put the bones in a large (and I mean huge) pan, put the meat on top.
- Boil the water, and pour it on the meat. Put in stock cubes, seasoning, onion and parsley. Bring to boil.
- Simmer for two hours, remove the foam when needed.
- Cut the chicken in 8-10 pieces, and put them into the pan. Let simmer for about an hour.
- Cut the parsnips and the celery root to small pieces, and put them in the pan. Simmer for 10 minutes, then put in the leeks. Simmer another for 10 minutes.
- Take beef and chicken bones out together with the meat. Cut the meat into small pieces and return to pan.
- Serve with bread.
Nutrition Facts : Calories 272.8, Fat 17.6, SaturatedFat 5, Cholesterol 86.4, Sodium 937.7, Carbohydrate 5.4, Fiber 0.8, Sugar 1.8, Protein 22.2
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