VEGETABLE ORZO SOUP
This hearty soup is a perfect way to straddle winter and spring. Beans, red potatoes and orzo fortify against the cold, while fresh and frozen vegetables hint at the warmer, sunnier days to come. -Simple & Delicious Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Saute pepper and onion in oil in a Dutch oven until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and pasta are tender.
Nutrition Facts : Calories 254 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 841mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 8g fiber), Protein 8g protein.
VEGETABLE BEEF SOUP II
An easy, economical and delicious soup to serve your family on a cold day.
Provided by Priscilla
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 8
Number Of Ingredients 12
Steps:
- In a large stock pot brown sirloin and onion. Drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil. Cover and cook until vegetables are tender, approximately 45 minutes.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 15 g, Cholesterol 57 mg, Fat 13.1 g, Fiber 2.6 g, Protein 18.4 g, SaturatedFat 5.2 g, Sodium 1380.3 mg, Sugar 5.8 g
BEEF AND VEGETABLE SOUP
Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Season the beef as desired.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
- Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
- Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.7 g, Cholesterol 17.2 mg, Fat 6.5 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 383.1 mg, Sugar 3.2 g
HOMEMADE VEGETABLE BEEF SOUP
My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.
Provided by renee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h55m
Yield 10
Number Of Ingredients 10
Steps:
- Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
- Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g
BEEF ORZO SOUP
Although I have not tried it yet, it sounds good and I wanted to save it to my cookbook for later. It came from Oldfashionedliving.com's newsletter.
Provided by sweetomato
Categories Low Cholesterol
Time 2h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot, brown the beef cubes on all sides with the onion. Season with salt and pepper. Add the water Bring to a boil. Skim off any residue that is on the top of the water. Lower the heat to medium and cook for an hour.
- Add the beef soup base according to instructions on the brand you use. Add the carrots and celery. Continue to simmer on medium, while the pan is covered for an additional 30 minutes,or until the vegetables are tender.
- Taste and add more pepper and salt if needed. In another pan cook the pasta till just done as instructed on the package. Drain and add to the soup pot. Serve with Parmesan cheese on the side.
VEGETABLE BEEF SOUP WITH ORZO
Make and share this Vegetable Beef Soup With Orzo recipe from Food.com.
Provided by jellygirl
Categories < 4 Hours
Time 1h5m
Yield 10 , 1 serving(s)
Number Of Ingredients 9
Steps:
- Cook beef (draining fat occasionally). Add the onion and garlic and cook just before onion is translucent.
- Add tomatoes, water, beef base and pepper. Simmer 20 minutes.
- Add orzo and veggies, simmer again for 15 minutes.
- DIG IN!
Nutrition Facts : Calories 2168.8, Fat 106.1, SaturatedFat 40.7, Cholesterol 462.7, Sodium 739.2, Carbohydrate 147.3, Fiber 25.7, Sugar 9.1, Protein 156.3
GROUND BEEF & ORZO SOUP
Make and share this Ground Beef & Orzo Soup recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Time 1h
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Saute pepper, onion and hamburger in soup pot. Add water, bouillon cubes and tomatoes; simmer for 45 minutes.
- Add Veg-All and orzo; simmer for 15 minutes.
Nutrition Facts : Calories 255.5, Fat 9.6, SaturatedFat 3.6, Cholesterol 51.2, Sodium 981.3, Carbohydrate 21.4, Fiber 3.4, Sugar 5.5, Protein 20.5
BEEF VEGETABLE SOUP WITH ORZO
Make and share this Beef Vegetable Soup With Orzo recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, over high heat, add the first 10 ingredients; stir to combine.
- Bring to a boil.
- Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
- Add in the mushrooms and orzo.
- Simmer covered for 10 more minutes.
- Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
- Ladle into individual soup bowls and sprinkle with parmesan cheese.
Nutrition Facts : Calories 195.4, Fat 4.3, SaturatedFat 1.8, Cholesterol 48.4, Sodium 1283.5, Carbohydrate 17.6, Fiber 3.2, Sugar 6.5, Protein 22.9
VEGETARIAN CHICKEN ORZO SOUP
Whether it's cold or warm weather, this soup will hit the spot.
Provided by calead910
Categories Everyday Cooking Vegetarian Soups and Stews Soup
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Cook 2 cups of broth over medium heat and add onions. Cook for 4 to 5 minutes. Add the rest of the broth and water, followed by onion, turnip, parsnip, carrots, celery, parsley, and dill. Cook over medium heat for 1 hour.
- Stir in the vegetarian chicken pieces and continue to cook until heated through and vegetables are tender, about 30 minutes more. Stir in escarole and orzo; cook for 15 minutes more.
- Remove vegetarian chicken, cut into chunks, and add back to the pot. Season with salt and pepper before serving.
Nutrition Facts : Calories 231 calories, Carbohydrate 41.2 g, Fat 2.3 g, Fiber 7.5 g, Protein 13.3 g, SaturatedFat 0.5 g, Sodium 690.3 mg, Sugar 7.2 g
VEGETABLE ORZO
This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.
Provided by AMULHERN
Categories Side Dish Vegetables Squash Summer Squash
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 48.6 g, Fat 8.2 g, Fiber 5 g, Protein 8.5 g, SaturatedFat 1.2 g, Sodium 30.8 mg, Sugar 4.5 g
BEEF VEGETABLE SOUP
Steps:
- In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 536mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
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