Beef And Pasta Soup Food

BEEF AND PASTA VEGETABLE SOUP

Steps:

• In a pressure cooker over medium-high heat, brown beef on both sides in oil. Add the water, carrots, celery, potato, onion, garlic and seasonings. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. Discard bay leaf. Remove beef with a slotted spoon; when cool enough to handle, remove meat from bones. Discard bones and dice the meat., Return meat to pan. Add the beans, tomatoes and zucchini. Bring soup to a simmer. Stir in macaroni. Cook, uncovered, for 8-10 minutes or until macaroni and zucchini are tender.

EASY BEEF AND PASTA SOUP

Steps:

• Cook beef and onion in 4-quart Dutch oven over medium heat, stirring occasionally, until beef is brown; drain.
• Stir in Sauce Mix, water, basil, pepper and garlic. Heat to boiling, stirring frequently; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
• Stir in Pasta and mushrooms. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Sprinkle with parsley.

BEEF MACARONI SOUP

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.

BEEF AND MACARONI SOUP

Steps:

• In a large soup pot brown beef and onion until no pink remains. Drain any fat.
• Add broth, tomatoes, tomato paste, Worcestershire sauce, and seasonings. Bring to a boil. Simmer 5 minutes.
• Stir in macaroni noodles and vegetables, simmer an additional 8 minutes or until macaroni is tender. Season with salt & pepper to taste.
• Serve with shredded cheese if desired.

REUBEN SOUP

Steps:

• Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 12 to 15 minutes, stirring occasionally, until golden brown and crispy. Set aside.
• Meanwhile, in 5-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion, celery and garlic. Cook 2 to 3 minutes or until vegetables are softened. Stir in beef broth and potatoes. Heat to boiling; reduce heat. Cover; simmer about 15 minutes or until potatoes are tender when pierced with fork. Stir in corned beef, sauerkraut and salt. Cook 3 to 5 minutes, stirring occasionally, until heated through.
• Serve soup topped with croutons and Swiss cheese. Drizzle with Thousand Island dressing.

PASTA E FAGIOLI SOUP WITH GROUND BEEF AND SPINACH

Steps:

• In a large pot (use a 10-quart pot for this) cook the ground beef with onion, garlic, celery, oregano and dried chili flakes until the beef is well browned; drain fat, then add in 1/2 cup Parmesan cheese along will all remaining ingredients except the shell pasta, spinach and the Tabasco; bring to a boil and simmer UNCOVERED overlow heat for about 1-1/2 hours (or more).
• Add in the spinach and shell pasta about the last 15 minutes of cooking and continue to simmer over low heat until the pasta is cooked.
• Season with salt and pepper and Tabasco (if using).
• Ladle into bowls and top with more Parmesan cheese.

BEEF AND PASTA CONFETTI SOUP

Steps:

• Heat olive oil in skillet and brown stew meat.
• Place meat, cooked pasta, cooked veggies (I cook them in the microwave or with the noodles), stock, tomatoes and water in soup pot and heat throughly.
• Let simmer for 15-20 minutes or so to let flavors blend.
• Serve with hot bread or rolls.
• Note: if you use unseasoned tomatoes you will need to add some seasoning to the soup.

BEEF & PASTA SOUP

Steps:

• In a 4-quart soup pan cook beef and onion, over medium heat, until beef is brown; drain.
• Stir in sauce mix from chicken broth, Hamburger Helper, basil, pepper, and garlic.
• Heat to boiling, reduce heat.
• Cover and simmer 10 minutes.
• Stir in past, peas and mushrooms.
• Cover and simmer 10 minutes.
• Sprinkle with parsley.
• Serve.

HEARTY BEEF AND PASTA SOUP RECIPE - (4.2/5)

Steps:

• 1. Put everything except beans, pasta and cheese into a 6-quart slow cooker and stir, making sure to break up the ground beef. 2. Cook on low 7-8 hours or high 3-4 hours. 3. 30 minutes before the end, stir in beans (drained and rinsed) and pasta. Add more salt and pepper if desired. 4. Remove bay leaves before serving. Sprinkle grated parmesan on top.