Everything But The Kitchen Sink Veg Beef Soup Recipes

EVERYTHING BUT THE KITCHEN SINK SOUP (BEEF VEGETABLE SOUP)

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.

EVERYTHING BUT THE KITCHEN SINK

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.

VEGGIE " EVERYTHING BUT THE KITCHEN SINK" PASTA SAUCE

Steps:

• Tomato Puree.
• Fill a large bowl 2/3 of the way with water and ice.
• Fill medium size sauce pan with 3 cups water to a boil.
• Cut an "X" shape at the top of 8 small tomatoes just enough to pierce the skin.
• With tongs place the cut tomatoes in the boiling water for 30 seconds.
• Remove the tomatoes from the boiling water one at a time and place in the ice bath, soak for 1-2 minutes.
• Remove the tomatoes from the ice bath, pulling the skin from the star end to the bottom.
• If you want to remove the seeds, half the tomatoes and scoop.
• Place skinned tomatoes in food processor or blender and puree.
• Set aside or in refrigerator until needed.
• Sauce.
• In large stock/sauce pot brown sausages, breaking into pieces as you like.
• Add chopped onion, and mix. Cook until onions begin to look clearish.
• Add the garlic and saute for about a minute, watch it doesn't burn.
• With the tomatoes ready and waiting (diced, pureed and paste), pour 1/4 cup red wine into the pan and using a plastic spatula scrape anything sticking to the bottom of the pan up ("Deglazing").
• Add the tomato sauce, paste, and diced tomatoes.
• Add zucchini, red pepper, carrot, (and optional celery).
• Stir to evenly mix and coat all vegetables.
• Add basil, parsley, oregano, brown sugar, red pepper flakes, and salt & pepper to taste.
• Mix well and evaluate water content.
• If the liquid level is not enough to cover the vegetables add water until almost covered. The vegetables will reduce down as they cook, and also thin the sauce as their water escapes.
• Bring to a boil and simmer on low, stirring frequently, for one hour.
• For a richer flavored sauce simmer longer, just add more water before boiling.
• Add olives and mushrooms about 30 minutes before serving, and simmer.
• Cook spaghetti according to package directions, (using fresh if possible).
• Spoon sauce over noodles and top with parmesan.

KITCHEN SINK SOUP

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.

EVERYTHING BUT THE KITCHEN SINK VEG BEEF SOUP

Steps:

• open the package of stir fry vegetables and place in a large stock pot, add potatoes, onions and carrots. add all the stock,spices and gravy mix. heat on medium.
• open can of tomato sauce ino a medium size sauce pan, add meatballs, make hem ahead of time, use your favorite recipe. heat on medium add garlic.
• Melt butter in a frying pan, add stir fry beef, or beef tips, sear the meat until fully cooked.
• after stir fry beef is cooked to medium doneness place it and all of the juices in the stock pot.
• add the meatballs and sauce.
• cook over medium to medium low heat for 4 hours or more.
• add the mezze penne about 1 hr befroe serving, there is no need to cook it ahead of time.

HOMEMADE VEGETABLE BEEF SOUP

Steps:

• Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
• Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.