HEARTY BEEF & BEAN SOUP
I love cooking, and often share my soups with my co-workers-and they're happy I do. This one is perfect for late summer, because it has a lot of zippy flavor but isn't as heavy as chili. I use my homegrown cayenne peppers in the recipe. -Lori Steiner, Maquoketa, Iowa
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts :
BEEF AND BEAN SOUP RECIPE
This delicious hearty soup is easy to prepare and can be kept warming stovetop or in a slow cooker until ready to serve.
Provided by Amy Johnson
Categories Main Dishes
Time 2h30m
Number Of Ingredients 13
Steps:
- Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
- Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
- Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
- Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
- Discard bay leaves. Salt and pepper to taste.
LENTIL SOUP WITH BEEF
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
ALAMO BEEF AND BEAN SOUP
Make and share this Alamo Beef and Bean Soup recipe from Food.com.
Provided by Pinay0618
Categories Beans
Time 7h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain.
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place beef and remaining ingredients except toppings.
- Cover; cook on Low heat setting 7 to 9 hours. Garnish each serving with toppings.
Nutrition Facts : Calories 328.4, Fat 7, SaturatedFat 2.5, Cholesterol 36.9, Sodium 638.9, Carbohydrate 44.2, Fiber 11.4, Sugar 5.7, Protein 24.9
RICH BEEF BARLEY SOUP
For a bowl of hearty comfort, cook up Ina Garten's Rich Beef Barley Soup recipe, made with meaty oxtail bones, fresh veggies and herbs, from Barefoot Contessa on Food Network.
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
- Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
- Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
- When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
BEEF AND NOODLES
Provided by Food Network
Time 6h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the broth: Place the beef bones in a large roasting pan and roast in the oven for 3 hours. Add the carrots, celery and onions, and roast 1 hour longer.
- Mix the au jus powder with the granulated garlic and 1 teaspoon water to make a heavy paste. Coat the beef roast thoroughly. Cover the roast with foil and cook along with the bones for 1 hour. Remove the foil and cook 30 minutes longer. Allow to rest for 15 minutes.
- Place the bones and roasted vegetables in a stockpot with the beef stock. Simmer for 1 hour. Strain the bones and vegetables and discard, and then return the liquid to the pot.
- Cut the beef into 3/4-inch cubes. Add to the liquid and simmer for 30 minutes.
- For the noodles: In a large mixing bowl, stir together the 3 cups of the flour and the salt.
- In another bowl, combine 2/3 cup water, the eggs, yolks and oil. Mix, and then add to the dry ingredients.
- Knead the dough until it is smooth and elastic, 8 to 10 minutes. Add the remaining 1/2 cup flour, as needed. Cover with a towel and let rest for 10 minutes. Divide the dough in half on a lightly floured surface. Roll each half into a 12-by-12-inch square, about 1/16 inch thick. Cut into 2- to 3-inch-long strips. Toss the noodles with some flour to separate.
- Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper to taste.
BEEF AND CANNELLINI BEAN MINESTRONE
Provided by Giada De Laurentiis
Time 52m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.
TACO SOUP
No tortillas required: this beef-and-bean packed soup has all the flavors of a taco, all in one pot. It's a great quick weeknight dinner for the whole family. If you really miss that taco shell crunch, sprinkle your bowl with some crushed tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the scallion whites and cook, stirring occasionally, until fragrant and soft, about 2 minutes. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Stir in the taco and ranch seasonings until well combined.
- Add the tomatoes, beans, corn and 1 teaspoon salt. Fill one of the bean cans with water and add it to the pot. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the beans are warmed through, about 10 minutes.
- Serve in bowls with scallion greens, Cheddar, sour cream and pico de gallo.
SPICY POTATO, BEEF AND BEAN SOUP
This is my own variation of a classic spicy potato soup. the measurements for the seasonings and broths are all guesses as I never measure anything - just pour! Typically I am not a fan of tabasco sauce but I really love it in this recipe - it gives such a nice heat that is not overbearing but really hits you in the back of the throat! I have also used green beans in this soup with great results and since you need 24 ounces of tomato sauce I usually use a one pint (16 oz.) jar of home-canned tomato sauce and one regular store bought 8 oz. can. Overall this is just a nice hearty soup that will really warm you up on a cold winter day!
Provided by anonymous
Categories Beans
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Peel your potatoes and cut them into large but stilll bite-size chunks. Place them in a large (8 cup) measuring cup until the 6 cup line is reached. Cover them with cold water and place in the refrigerator to prevent them from turning brown until you are ready for them.
- In a large stock pot, brown your ground beef and drain off the fat. Add in all seasonings and tomato sauce over medium heat - mix well.
- Drain water from potatoes and add into the stock pot along with the beans (you can drain them if you like - I usually don't), and the broths.
- Bring to a boil, reduce heat and simmer, covered for an hour or so, until the potatoes are really tender and all the flavors have melded together.
BEEF, BARLEY, AND BEAN SOUP
Found in response to an online request, this recipe sounds like something I want to try... so am posting it so I can find it!
Provided by Impera_Magna
Categories Vegetable
Time 12h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large soup pot, sauté onion and beef until brown, add vegetables and continue to sauté for 2 minutes, add remaining spices and barley. Stir and sauté another 2 minutes.
- Add remaining vegetables (optional) and tomato paste (optional) and enough water to bring volume to about 6 quarts. Bring to a slow simmer and simmer for 12 hours. Remove fat.
- This can be eaten after 4 or 5 hours, but it improves with longer cooking.
BEEFY BEAN SOUP
This quick and filling soup from Carolyn Burbidge of makes a bunch, but it won't last long! The reader from Bountiful, Utah says, "The leftovers are even better the next day. I love it because we get two hearty meals out of one short cooking session."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender. , Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through.
Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 1091mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 8g fiber), Protein 15g protein.
CABBAGE AND BEEF SOUP
Hearty, thick soup that tastes very much like stuffed cabbage rolls. This is sooo easy, and my family loves it. Sure to please even the heartiest of appetites!
Provided by Manda
Categories Vegetable
Time 1h30m
Yield 3 quarts, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In large pot or dutch oven, brown beef and onion.
- Add all ingredients except parsley.
- Bring to boil.
- Reduce heat and simmer, covered, for 1 hour.
- You may add extra water if you like a thinner soup.
- Garnish with parsley to serve.
BEEF, BEAN AND TOMATO SOUP
We often have this soup on Sunday afternoons in the winter. It is quick and easy, hearty and filling. Serve it with fresh hot homemade biscuits or fresh bread. Yumm. Real comfort food.
Provided by Hag chef
Categories Onions
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Brown the ground beef in a dutch oven or heavy stock pot, season with salt and pepper.
- Add the chopped onion and green pepper, and saute for 5 to 10 minutes.
- Add the kidney beans, tomatoes, onion soup mix, parsley, basil, water.
- Bring to a boil, add the pasta.
- Reduce heat and simmer for 10- 20 minutes, until pasta is cooked.
- Add salt and pepper to taste.
Nutrition Facts : Calories 210.1, Fat 7.5, SaturatedFat 2.8, Cholesterol 30.8, Sodium 513.9, Carbohydrate 22, Fiber 4.8, Sugar 4.3, Protein 13.7
BEEF & BLACK BEAN SOUP
I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. -Vickie Gibson, Gardendale, Alabama
Provided by Taste of Home
Time 6h10m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.
Nutrition Facts : Calories 203 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 630mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
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