Everything But The Kitchen Sink Soup Beef Vegetable Soup Recipes
KITCHEN SINK SOUP
This soup is usually made up of leftover vegetables in the fridge or you can cut up fresh vegetables. The amount of vegetables you put in depends on how thick you want your soup. We like lots of veggies. This soup can be pureed and served with croutons on top. Great for a cold night supper. You can really let your imagination get carried away with this soup. I don't make it the same every time. It depends on what is in my fridge that is left over. Meat or chicken can be added. Enjoy
Provided by Judy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 17
Steps:
- In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 26.3 g, Fat 1.9 g, Fiber 6.8 g, Protein 10.3 g, SaturatedFat 0.5 g, Sodium 1008.1 mg, Sugar 5.5 g
EVERYTHING BUT THE KITCHEN SINK SOUP (BEEF VEGETABLE SOUP)
This soup is SO good to have around on a cold, winter's day or just any time of the year. I tend to tripple the recipe so that my family and I can have this on hand in the freezer and eat it for quick lunches or dinners. Hope you enjoy it as much as we do.
Provided by These hands can cook
Categories Lunch/Snacks
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 25
Steps:
- Brown stew meat, onions, garlic and celery in a large pot.
- Once stew meat is browned, add red wine and deglaze bottom of pan.
- Add all other ingredients and bring to a boil, stir well.
- Cover and reduce heat to low, simmer for 1-2 hours until veggies are tender.
- Serve with sandwiches, crackers or rolls.
Nutrition Facts : Calories 312.6, Fat 8.8, SaturatedFat 3.2, Cholesterol 25.6, Sodium 1005.6, Carbohydrate 46.8, Fiber 10.6, Sugar 14.7, Protein 16.6
EVERYTHING BUT THE KITCHEN SINK
Provided by Robert Irvine : Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
- Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.
Nutrition Facts : Calories 285 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 614 milligrams, Carbohydrate 52 grams, Fiber 13.5 grams, Protein 13 grams, Sugar 8 grams
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