Pantry Tomato Beef Soup Recipes

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PANTRY TOMATO BEEF SOUP



Pantry Tomato Beef Soup image

This is an easy dish, if you have everything in the pantry. I came up with the recipe after having it in a diner. I use ground turkey instead of beef. Sometimes I make this in a crockpot (low for a few hours), adding the cooked macaroni at the end of cooking. For zesty flavor, you can add in 1/2 jar pasta sauce.

Provided by Recipe Reader

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

3/4 lb ground beef, cooked (I use ground turkey)
2 (14 ounce) cans beef broth
2 (10 ounce) cans condensed tomato soup
1 (14 ounce) can diced tomatoes
1/2 teaspoon italian seasoning
4 cups cooked salad macaroni

Steps:

  • Combine first five ingredients in in a soup pot and simmer for 30 minutes.
  • Add cooked macaroni just prior to serving.
  • Top with parmesan cheese, if desired.

Nutrition Facts : Calories 520.9, Fat 15.5, SaturatedFat 5.7, Cholesterol 57.8, Sodium 1349.3, Carbohydrate 66.2, Fiber 5.4, Sugar 14.9, Protein 29.4

BEEF-TOMATO SOUP



Beef-Tomato Soup image

Make and share this Beef-Tomato Soup recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Low Cholesterol

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 lbs sirloin steaks, cut into 1/2 inch cubes
1 large onion, chopped
1 large green pepper, chopped
2 tablespoons oil
3 medium potatoes, peeled and cubed
3 medium carrots, chopped
4 cups beef broth
1 cup water (or 5 cups beef broth)
2 tablespoons paprika
1 tablespoon sugar
salt and pepper
1/4 teaspoon cayenne pepper
2 bay leaves
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste

Steps:

  • In a large Dutch oven or heavy-bottomed stock pot, cook and stir the beef, onion and green pepper in the 2 tbsp oil until meat is browned on all sides; drain the oil.
  • Add in the next 10 ingredients.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender.
  • Stir in the crushed tomatoes and the tomato paste.
  • Cover and simmer for another 25-30 mins longer, or until the meat is tender.
  • Discard the bay leaves before serving.
  • Garnish soup bowls with a couple of tablespoons of sour cream if desired.

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