ITALIAN BEEF VEGETABLE SOUP
This hearty vegetable beef soup features a ton of fresh vegetables, making it the perfect dish to use up all that summer produce. It's also great during cooler weather! Make sure you serve this Italian soup with some breadsticks, rolls or flaky biscuits. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Time 5h20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, cook and crumble beef with onion over medium-high heat, until browned, 4-5 minutes. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 5-6 hours or until carrots are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 127 calories, Fat 3g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 617mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
THE PIONEER WOMAN'S LEGENDARY VEGETABLE BEEF SOUP
So whether you're looking for a healthy option for lunch or dinner, or you're just trying to eat more vegetables, the Pioneer Woman's Legendary Vegetable Beef Soup is a great choice.
Provided by Grace
Categories Main Course
Time 45m
Number Of Ingredients 17
Steps:
- In a large soup pot, brown the ground beef or stew meat over medium-high heat for 3-5 minutes.
- There's no need to drain the fat if you're using ground beef.
- However, if you're using stew meat, you may want to drain off any excess fat.
- Draining the fat is optional, but it will make for a leaner soup.
- Remove the pot from the heat and set it aside.
- In the same pot, add olive oil and all vegetables except for the tomatoes.
- Season the vegetables with salt and pepper, onion powder, garlic powder, and paprika.
- Stir well to coat the vegetables with the seasonings.
- Add a little more olive oil if needed and bring the mixture to a simmer.
- Cover the pot and simmer for 20 minutes, stirring occasionally.
- After reducing the heat to low, add the beef broth or water and diced tomatoes (if fresh).
- If you're using canned tomatoes, there's no need to dice them; simply add the whole can, including the juice.
- Stir well and bring the soup back up to a simmer.
- Cover the pot and simmer for 30 minutes, stirring occasionally.
- Cook the potatoes in the microwave for about 12 minutes, or until they're fork-tender.
- Peel them and cut them into bite-sized pieces.
- Add them to the soup and stir well.
- Cook the soup for a longer period if you want it to be thicker.
- Be sure to taste the soup and adjust the seasonings as needed.
- The vegetable beef soup is ready when the beef is cooked through, and the vegetables are tender.
- It should be thick somehow, but not too thick.
- If you want it soupy, add more broth or water.
ITALIAN VEGETABLE BEEF SOUP
As a pastor's wife, I never miss a church supper. This vegetable-beef soup is my family's favorite. It's also a big favorite with the First Baptist Church "family" here in Alton! Sometimes, I will stir up a kettleful of soup at our local campground, too-it tastes wonderful indoors or out.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Brown beef in large heavy kettle; drain. Add all the ingredients except cabbage, green beans and macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes. , Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with the Parmesan cheese before serving.
Nutrition Facts :
ITALIAN CIOPPINO
Great for a hungry family, they will love this recipe! Just ladle soup into bowls and enjoy!
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h5m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes.
- Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes.
- Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 10.5 g, Cholesterol 173.9 mg, Fat 6.4 g, Fiber 1.5 g, Protein 41.4 g, SaturatedFat 3 g, Sodium 926.8 mg, Sugar 4.2 g
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