Sandra Lee Semi Homemade Beef And Broccoli Soup Recipes

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SANDRA LEE SEMI-HOMEMADE BEEF AND BROCCOLI SOUP



Sandra Lee Semi-Homemade Beef and Broccoli Soup image

Make and share this Sandra Lee Semi-Homemade Beef and Broccoli Soup recipe from Food.com.

Provided by MikeandChristy

Categories     Roast Beef

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

5 cups low sodium beef broth
3/4 cup sour cream (we like to use the fat-free)
1 (1 ounce) teriyaki seasoning mix, McCormick Grill Mates (we can't find this in our local area so we use a package of beef and broccoli seasoning from the Asi)
1 (4 2/3 ounce) package noodles, Knorr Asian Sides Teriyaki
1 cup frozen carrots, crinkle-cut, thawed
1 (1 lb) package beef roast, Hormel Beef Au Jus, shredded
1 (16 ounce) package frozen broccoli florets, thawed
1/8 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a large heavy-bottomed pot, combine broth, sour cream, and teriyaki seasoning. Bring to a boil over medium-high heat;
  • Reduce heat to medium-low, add noodles, and cook for 5 minutes.
  • Add carrots, beef roast, broccoli, salt, and crushed red pepper.
  • Cook for 2 minutes longer. Serve immediately.

ROUND 2 RECIPE - BRAISED BEEF AND MUSHROOM SOUP



Round 2 Recipe - Braised Beef and Mushroom Soup image

Be sure to save some drippings and meat from Holiday Short Ribs in order to combine them with the thyme-scented veggies of the Mushroom Walnut Tarts to make this easy and hearty soup.

Provided by Sandra Lee

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 4

1 1/2 cups beef broth
2 cups drippings, reserved from Holiday Short Ribs
1/3 cup mushroom and onions, reserved from Mushroom Walnut Tarts
1 short rib, reserved from Holiday Short Ribs, meat removed and coarsely chopped

Steps:

  • In a medium pot over medium heat, heat the beef broth and drippings. Add the mushrooms and onions. Bring to a simmer, and then stir in the short ribs. Let heat through and serve.

FRENCH ONION SOUP



French Onion Soup image

Provided by Sandra Lee

Categories     main-dish

Time 4h5m

Yield 8 servings

Number Of Ingredients 6

5 small onions, thinly sliced
2 cans (14 ounces) low sodium beef broth (recommended: Swanson's)
2 cans (10 ounces) beef consomme (recommended: Campbell's)
1 packet onion soup mix (recommended: Lipton's)
8 slices French bread, about 1 inch thick
1 cup shredded Gruyere

Steps:

  • Combine onions, broth, consomme, and soup mix in a slow cooker. Cook on HIGH setting for 4 hours, or LOW setting for 8 hours.
  • Ladle soup into serving bowls. Top with a slice of French bread. Sprinkle 2 tablespoons cheese over each bread slice. Put soup bowls under broiler until cheese is melted. Alternatively, place the bread on a baking sheet and top with cheese; broil until cheese has melted, about 30 to 40 seconds, and set on top just before serving.

SL'S SPAGHETTI



SL's Spaghetti image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

4 tablespoons olive oil
4 tablespoons butter
2 tablespoons minced garlic
1 package pre-sliced mushrooms
1 jar pre-peeled garlic cloves
1 1/2 pounds lean ground beef
1 jar mushroom marinara sauce
2 tablespoons Italian seasoning
2/3 cup red wine (Merlot or Cabernet)
1 box spaghetti noodles
Salt

Steps:

  • Heat olive oil and butter in a large skillet over medium heat. When butter melts, add minced garlic and saute for approximately 20 seconds. Add mushrooms and pre-peeled garlic cloves and saute for approximately 3 minutes. Add ground beef and saute until brown. Add marinara sauce, Italian seasoning, and red wine. Stir to combine, cover pan, reduce heat to low, and simmer for approximately 15 minutes.
  • Meanwhile, cook noodles in a pot of boiling, salted water until al dente, about 8 to 10 minutes. Drain and then toss the pasta with the sauce. Serve immediately.

CRISPY ORANGE BEEF WITH BROCCOLI



Crispy Orange Beef with Broccoli image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 cups white rice
1 1/4 pounds beef chuck steak
1/2 cup canola oil
1/4 cup cornstarch
3/4 cup orange marmalade
1 tablespoon chopped garlic
2 tablespoons white vinegar
1 tablespoon peeled and chopped ginger
2 tablespoons soy sauce
1/2 cup orange juice
1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds

Steps:

  • Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
  • Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
  • Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
  • In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for another use. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.

BEEF POT ROAST (SANDRA LEE) RECIPE - (5/5)



Beef Pot Roast (Sandra Lee) Recipe - (5/5) image

Provided by á-27227

Number Of Ingredients 11

1 12oz bag frozen onion
1 8 oz bag frozen baby carrots
1 8 oz package sliced mushrooms
1/2 pound small new potatoes halved
4 lbs chuck roast rinsed and patted dry
S&P
2 T oil
1 can cream of celery soup
1 packet onion soup mix
1 c. low sodium beef broth
1/4 c. steak sauce

Steps:

  • Into slow cooker put vegetables. Season the roast with s&p. In a large skillet, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables. In a small bowl mix remaining ingredients. Pour over top of meat. Cover and cook on high for 3 to 4 hours or low 8 to 9 hours.

CROCK POT BEEF BROCCOLI SOUP



Crock Pot Beef Broccoli Soup image

A comforting thick soup that is cooking for you all day while you are busy doing something else. I was very pleased with the results of this recipe and hope you all feel the same. It also fits into my new "lower" carb lifestyle.

Provided by Michelle S.

Categories     Easy

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs lean ground beef
2 garlic cloves, minced
3 cups fresh broccoli, chopped
1 cup chopped fresh mushrooms
1/2 cup celery, chopped
1 1/2 cups carrots, sliced
1/4 cup fresh bell pepper, chopped (any color will work)
4 cups vegetable juice (V8 type)
1 cup water
1 teaspoon instant chicken bouillon
1/4-1/2 teaspoon salt (depends on taste)
1/4 teaspoon pepper
1/4 teaspoon thyme leaves
1/4 teaspoon oregano

Steps:

  • Brown ground beef and garlic, crumbling very well.
  • Drain off fat and add to crock pot.
  • Add remaining ingredients to crock pot and give it a good stir.
  • Cook on low 8-10 hours.
  • Leftovers freeze well.

Nutrition Facts : Calories 275.6, Fat 11.9, SaturatedFat 4.7, Cholesterol 73.7, Sodium 671.9, Carbohydrate 16.9, Fiber 5, Sugar 8.2, Protein 26.4

SLOPPY JOES ( SANDRA LEE, SEMI-HOMEMADE )



Sloppy Joes ( Sandra Lee, Semi-Homemade ) image

This recipe is very yummy and a great kid pleaser. Easy to get the food on the table fast. If you don't like coleslaw leave it off and they were just as delicious. If you have a favorite coleslaw make it from scratch and add it in instead of store prepared. This recipe is from Sandra Lee's Semi-Homemade magazine August/Sept 2009. I used Sweet Baby Ray's BBQ sauce and it was divine. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Lunch/Snacks

Time 25m

Yield 4 sloppy joes, 4 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 cup water
4 tablespoons tomato paste
3 tablespoons barbecue sauce
2 tablespoons Lipton Onion Soup Mix
4 hamburger buns with sesame seeds
2 cups prepared Coleslaw

Steps:

  • In a large skillet, cook ground beef over medium-high heat for 4 to 6 minutes, or until browned and crumbly; drain.
  • Stir in 1 cup water, tomato paste, barbecue sauce, and soup mix until combined.
  • Bring to a boil; reduce heat, and simmer for 4 to 5 minutes, or until thickened.
  • To serve, spoon ground beef mixture evenly over bottom halves of buns. Top each with 1/2 cup coleslaw. Cover with top halves of buns.
  • Serve immediately.

Nutrition Facts : Calories 426.8, Fat 20.7, SaturatedFat 7.4, Cholesterol 81.9, Sodium 514.3, Carbohydrate 33.2, Fiber 2.7, Sugar 5.1, Protein 26.8

STUPIDLY SIMPLE TOMATO SOUP (SEMI-HOMEMADE)



Stupidly Simple Tomato Soup (Semi-Homemade) image

This isn't a Sandra Lee recipe, but it's along the same lines. I was looking to increase my (bought) soup and add some protein. It turned out good, the kids liked it and it was so easy - I just threw it all in and simmered it. If you want more flavor, follow the 2nd set of directions. Use Pacific Foods Low Sodium Tomato Soup to reduce the sodium content. I haven't measured the servings yet, but it's at least 6 cups, more with the tomatoes.

Provided by WI Cheesehead

Categories     Low Protein

Time 15m

Yield 7 cups

Number Of Ingredients 11

1 (32 ounce) container ready made tomato soup (NOT condensed)
0.5 (12 ounce) container silken tofu, crumbled or 8 -10 ounces chickpeas, drained
1 leeks or 1 onion, chopped
2 tomatoes, sliced into wedges
1 tablespoon sugar (optional)
2 -3 tablespoons fresh parsley, chopped (or cut with scissors)
1 -2 tablespoon fresh sage
1 teaspoon garlic powder
pepper, to taste
1 cup low fat half-and-half or 1 cup fat-free half-and-half
parmesan cheese, for garnish

Steps:

  • Stupidly Simple: Throw everything together (except half and half) in a pot and simmer for 5-10 minutes.
  • Puree in a food blender, stir in half and half and serve, sprinkling individual servings with Parmesan cheese.
  • More Involved: In a soup pot, saute the leek, tofu and tomatoes in a little bit of oil or butter until the leek is soft. Add remaining ingredients and continue as above.

Nutrition Facts : Calories 152.8, Fat 5.5, SaturatedFat 2.8, Cholesterol 12.8, Sodium 521.6, Carbohydrate 23.3, Fiber 2.4, Sugar 12.3, Protein 4.9

SANDY'S HOMEMADE BROCCOLI AND CHEDDAR SOUP



Sandy's Homemade Broccoli and Cheddar Soup image

I found many recipes for broccoli Cheddar soup. I changed many of the ingredients in those recipes. This is the recipe I came up with. It's the best one yet. You don't need all the extra ingredients to make it. Just basic ingredients. and it's delicious. I think it tastes just like Panera®.

Provided by Sandy Lafleur

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
¼ small onion, chopped
2 tablespoons all-purpose flour
1 cup half-and-half
1 ½ cups chicken broth
salt and ground black pepper to taste
2 cups chopped broccoli
1 carrot, chopped
1 celery stalk, chopped
1 ¼ cups shredded mild Cheddar cheese

Steps:

  • Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is smooth. Add chicken broth; season with salt and ground black pepper.
  • Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about 20 minutes.
  • Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 11.9 g, Cholesterol 84.6 mg, Fat 27.8 g, Fiber 2 g, Protein 13.1 g, SaturatedFat 17.3 g, Sodium 822.7 mg, Sugar 2.7 g

CHICKEN SPAGHETTI BAKE - SANDRA LEE



Chicken Spaghetti Bake - Sandra Lee image

This chicken casserole is really good! I found it in Sandra Lee's Semi Homemade Magazine and decided to use fresh onions and garlic and I left the sliced almonds off the top. So here is my version on her recipe.

Provided by Kim D.

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 small onion, chopped
3 garlic cloves, minced
1 teaspoon olive oil
1 (16 ounce) package Velveeta cheese, cut into cubes
1 (10 3/4 ounce) can cream of celery soup
1 1/2 cups milk
1 (16 ounce) package thin spaghetti
1 (14 ounce) bag frozen baby broccoli florets, thawed
2 1/2 cups cooked rotisserie chicken
1/2 teaspoon red pepper flakes
2 cups shredded sharp cheddar cheese

Steps:

  • Preheat oven to 350°F.
  • Cook spaghetti according to package directions and drain.
  • While spaghetti is cooking, heat oil in a non-stick skillet.
  • Add onions and garlic to the skillet and saute until onion is tender.
  • Add Velveeta, celery soup, and simmer until cheese is melted.
  • Add drained spaghetti, cooked chicken, broccoli, and red pepper flakes.
  • Heat until heated through.
  • Spray a 9X13-inch baking dish with non-stick cooking spray.
  • Pour spaghetti mixture into prepared baking dish.
  • Sprinkle shredded cheese on top.
  • Bake for about 20-25 minutes until cheese is melted and begins to bubble.

Nutrition Facts : Calories 580, Fat 27.1, SaturatedFat 15.8, Cholesterol 85.1, Sodium 1345.6, Carbohydrate 53.4, Fiber 0.4, Sugar 5.6, Protein 31.3

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