2 X 4 Soup Food
TWO BY FOUR STEW
A delicious quick and easy beef stew. Eat over corn chips, with sour cream, or try alone.
Provided by KATHY KNIGHT
Categories Soups, Stews and Chili Recipes Stews Beef
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Place beef in a large saucepan over medium-high heat. Cook, stirring occasionally until evenly brown and crumbled. Drain excess grease. Reduce heat to medium, and stir in the diced tomatoes, ranch-style beans and minestrone soup. Stir occasionally until heated through.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 30.3 g, Cholesterol 71.7 mg, Fat 14.9 g, Fiber 9.7 g, Protein 28.4 g, SaturatedFat 6.1 g, Sodium 1218.8 mg, Sugar 6.2 g
TWO BY FOUR SOUP
From Mom's friend Sylvia. It actually calls for two pounds of beef (thus, two by four), but Sylvia only uses one, and I found it sufficient. I put this in the crockpot on warm on a busy afternoon, and had dinner waiting for me. I served it with a salad and tortillas. This is greater than the sum of its parts; I wasn't expecting it to be as good as it was. DH told me "this is the best thing to ever come out of that crockpot!"
Provided by Sudie
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Throw everything into a pot and heat gently.
- Gets better the second day.
2 BY 4 SOUP
This can be made to fit one person or doubled or tripled to feed many. Very good on a cold day.
Provided by Cecilia Cummins
Categories Beef Soups
Time 2h30m
Number Of Ingredients 4
Steps:
- 1. brown hamburger meat drain off any grease
- 2. add all other ingredients including any juice
- 3. simmer on top of stove or cook in crock pot. longer it simmers better it is.
- 4. I like to add one can of corn to mine along with other ingredients.
TOMATO-PARMESAN SOUP
Everyone will love this fun spin on classic tomato soup, which tastes just like pizza sauce! We use leftover Parmesan rinds, plus garlic and Italian seasoning to elevate it.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
- Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
- Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.
SOUP FOR TWO
This comforting and colorful soup from field editor Margery Bryan of Royal City, Washington is loaded with old-fashioned goodness. The flavorful broth is chock-full of veggies, chicken and macaroni. "By changing the vegetables, you can make it different every time," Margery notes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and carrot in butter for 4 minutes or until crisp-tender. Stir in the broth, chicken, cauliflower, beans and macaroni. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until macaroni and vegetables are tender. Add spinach and pepper; cook and stir until spinach is wilted. Garnish with croutons if desired.
Nutrition Facts : Calories 263 calories, Fat 7g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 888mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
2X4 SOUP
Make and share this 2x4 Soup recipe from Food.com.
Provided by danie13
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook ground beef and drain. Cook soup by recipe on bag then add the ground beef and all other ingredients until cheese is melted.
Nutrition Facts : Calories 607.5, Fat 41.8, SaturatedFat 22.8, Cholesterol 166.7, Sodium 2403, Carbohydrate 16.8, Sugar 9.1, Protein 40.5
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