Chunky Bean Meatball Soup Food

MEATBALL SOUP

Steps:

• Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
• Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

MEATBALL SOUP

Steps:

• Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
• While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
• Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
• Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
• Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

CHUNKY BEAN & MEATBALL SOUP

Steps:

• Fry red onion in olive oil.
• Push onion to one side and add meatballs. Cook for 5 mins or until golden.
• Stir in tomatoes chicken stock red wine vinegar and sugar.
• Cover and cook for 20 mins.
• Drain and rinse beans. Add to pan, season well and cook uncovered for a further 10 mins.
• Scatter with Parmesan and serve.

CHUNKY VEGETABLE/BEAN SOUP

Steps:

• In a medium size cooking pot, add vegetable stock, onion and potatoes; bring to boil, reduce heat and simmer covered for 10 minutes.
• Add celery, green beans, cabbage, spinach, carrots, red and green peppers, dill weed, kidney beans, cover and simmer for another 15 minutes or until vegetables are just tender.
• Add salt, black pepper and cayenne pepper.
• Adjust seasonings to taste.
• When serving, sprinkle each serving with grated Parmesan cheese.
• Serve hot.

CHUNKY NAVY BEAN SOUP

Steps:

• Sort, wash, and soak beans overnight.
• Drain beans.
• Add ham hock, garlic and 4 cups water.
• Bring to a boil, cover, reduce heat, and simmer for 3 hours.
• Add remaining ingredients.
• Cover and simmer for 30-40 minutes, stirring occasionally.

GERMAN BEAN SOUP (BOHNENSUPPE)

Steps:

• Drain the soaked beans, then put in a kettle with 8 cups of water and the bacon.
• Bring to a boil over medium heat, then reduce heat, cover, and simmer for an hour.
• Add the green beans, celery root cubes, carrots, leeks, onion, parsley root (or parsley), potatoes, marjoram, thyme, and bay leaves.
• Bring back to a boil, reduce heat, and simmer for another hour.
• While the soup is cooking, melt the butter over low heat in a saucepan.
• Stir in the flour and let it brown very very slowly, stirring occasionally,this could take an hour, if you keep the heat low enough.
• When ready, stir in a little of the soup stock, whisk for a minute, then stir into the soup kettle.
• Season with salt and pepper and cook uncovered, stirring from time to time, for 10 minutes.
• When ready to serve, stir in the parsley, remove the bay leaves, adjust the seasoning, then ladle into soup bowls and serve immediately.

CHUNKY BLACK BEAN SOUP

Steps:

• Heat oil in a Dutch oven or large saucepan over medium-high heat; stir in onion and celery, and cook, stirring occasionally, 4 to 6 minutes or until onion is softened.
• Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water; cover and bring to a boil, then reduce heat and simmer 10 minutes.
• Transfer 3 cups beans and liquid to a food processor and process to a coarse puree.
• Return puree to pot, stir in vinegar, heat thoroughly and serve.