School Soup Recipe 435

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SCHOOL SOUP RECIPE - (4.3/5)



School Soup Recipe - (4.3/5) image

Provided by lindaauman

Number Of Ingredients 10

1 (48-ounce) can tomato juice
1 pound fresh lean ground beef
1 bag frozen mixed vegetables
1 (8.5-ounce) can lima beans or great northern beans
1 (14-ounce) can whole peeled tomatoes, mashed and with juice or a can of Ro-tel tomatoes
2 potatoes, diced
2 medium onions, diced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce

Steps:

  • Bring tomato juice to a boil. Slowly add crumbled ground beef. Cook until beef is separated. Add onions, mixed vegetables, potatoes, salt and Worcestershire sauce. Cook over medium heat until vegetables are tender, stirring occasionally. Add more salt if desired.

SCHOOL SOUP



School Soup image

This is a recipe for soup I had growing up as a child in the school cafeteria. I KNOW it sounds strange, but it was always served with milk and a peanut butter and jelly sandwich. There is something about the combinatiion of the salty and sweet that is magical. It sounds gross together, but it is sooooo amazing. Anyone that tries it seems to love it. If you aren't daring enough to try it with the PB and J sandwich, don't bother. =)

Provided by RachelRX

Categories     Clear Soup

Time 35m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 4

1 lb ground beef
2 cups Veg-All (large package frozen mixed vegetables)
2 cups diced tomatoes (canned)
salt and pepper

Steps:

  • Brown ground beef.
  • Add tomatoes and vegetables. Add water to the desired soup consistency.
  • Cook for about 30 minutes until veggies and meat are tender.
  • Add salt and pepper to taste.
  • Serve with PB and Js and milk!

Nutrition Facts : Calories 185.2, Fat 11.5, SaturatedFat 4.5, Cholesterol 51.4, Sodium 238.7, Carbohydrate 5.5, Fiber 1.2, Sugar 3.2, Protein 14.7

SPICY PORK CURRY



Spicy Pork Curry image

This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.

Provided by Lillithmaximus

Categories     Pork Tenderloin

Time 1h25m

Yield 4

Number Of Ingredients 14

1 cup water
1 tablespoon dried minced onion
1 cube chicken bouillon
½ teaspoon garlic powder
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon salt
3 tablespoons coconut oil
2 tablespoons curry powder
½ teaspoon ground red pepper (cayenne), or more to taste
1 pound pork tenderloin, cut into strips
2 ½ tablespoons all-purpose flour
1 cup coconut milk
¼ cup natural peanut butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
  • Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
  • Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
  • Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
  • Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g

OLD SCHOOL VEGETABLE BEEF SOUP



Old School Vegetable Beef Soup image

Reminds me of that awesome soup we used to get at school with PB&J or grilled cheese sandwiches.

Provided by CallMeBubbles

Categories     Beans

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 lb ground chuck
2 (28 ounce) cans diced tomatoes
4 cups water
14 1/2 ounces green beans, drained
15 1/4 ounces canned corn, drained
15 ounces English peas, drained
2 carrots, peeled and chopped
3 potatoes, peeled and chopped
1/4 cup rice, uncooked
black pepper
red cayenne pepper
salt
garlic powder

Steps:

  • Brown meat in a Pam-sprayed stockpot. Remove and rinse meat and wipe pot clean.
  • Return meat to pot. Add tomatoes and water. Simmer for 20 minutes.
  • Add remaining ingredients and simmer for 1 more hour.

Nutrition Facts : Calories 283.6, Fat 6, SaturatedFat 2.1, Cholesterol 19.6, Sodium 57.2, Carbohydrate 47.6, Fiber 9.7, Sugar 12.8, Protein 13.7

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