CHUNKY BEEF AND VEGETABLE SOUP
Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Time 3h10m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.
Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
CHUNKY BEEF VEGETABLE SOUP
For a satisfying lunch or dinner, serve bowls of this thick soup with fresh-baked bread. Brimming with chunks of veggies, it's easy to stir together on a chilly day. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8-10 servings (about 2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the beef mix, tomato juice, consomme, potatoes, celery, carrots, peas and sugar. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and rice are tender.
Nutrition Facts : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.
CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)
I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.
Provided by jbr319
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
- Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
- Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
- Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
- Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g
CHUNKY BOLOGNESE SOUP WITH PENNE
This healthy, filling lunch provides a good balance of protein and carbs from lean steak mince and wholemeal pasta - ideal to aid muscle recovery after exercise
Provided by Sara Buenfeld
Categories Dinner, Lunch, Pasta, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick pan and fry the onions for a few mins. Add the carrots, celery and garlic, then fry for 5 mins, stirring until the vegetables start to soften.
- Add the meat and stir well so it breaks down as it cooks. Once it's turned brown, add the passata and bouillon along with 1.3 litres of boiling water. Add the paprika, thyme and some black pepper. Cover the pan and simmer for 15 mins.
- Tip in the penne and cook for 12-15 mins until tender. Stir through the cheese, then ladle into bowls. Sprinkle over extra cheese, if you like.
- If you're following our Healthy Diet Plan, serve two portions on the first day. Cool the remaining soup, remove the thyme and chill. Will keep for up to seven days. Reheat in a pan, adding some water if it's thickened.
Nutrition Facts : Calories 337 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium
ITALIAN VEGETABLE SOUP
Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead
Provided by Good Food team
Categories Dinner, Soup
Time 1h10m
Number Of Ingredients 15
Steps:
- Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
- Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.
Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium
20 AUTHENTIC ITALIAN SOUPS
These easy Italian soup recipes are the perfect way to warm up! From gnocchi to minestrone to pasta fagioli, get a taste of Italy with these authentic soups.
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious soup in 30 minutes or less!
Nutrition Facts :
CHUNKY ITALIAN SOUP
I first had this soup at a friends house. She gave me the recipe. She got the recipe out of Southern Living Magazine.
Provided by Jellyqueen
Categories Vegetable
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Cook rotini noodles, at dente, and set aside to be added to soup at end of cook time.
- Cook beef and onion in a large Dutch over over medium heat, stirring until meat is no long pink; drain.
- Return meat to pan.
- Stir in tomatoes and the next 8 ingredients and bring to a boil.
- Reduce heat and simmer, stirring occasionally, for 30 minutes.
- Stir in kidney beans and next 3 ingredients.
- Simmer, stirring occasionally, for 15 minutes.
- Stir in pasta.
- Simmer for 5 more minutes.
- Serve up into individual bowls.
- Sprinkle each serving with Parmesan Cheese.
CHUNKY MINESTRONE SOUP
Make and share this Chunky Minestrone Soup recipe from Food.com.
Provided by English_Rose
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
- Stir in the tomato paste, broth and tomatoes.
- Bring to the boil, then turn down the heat and simmer, covered, for 10 minutes
- Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 minutes
- Season to taste and serve with crusty bread.
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5/5 (5)Total Time 1 hr 15 minsCategory Main Course, SoupCalories 266 per serving
- Chop carrots, celery and onion. Sauté the veggies in large soup pot until onions are translucent in olive oil
- Add in minced garlic, vegetable broth, beans, tomatoes, Italian seasoning, parsley, bay leaf, and tomato paste. If you like a thick broth, you can even add 1/2 cup tomato paste. For a thinner broth, add 1/3 cup or less. Cook on medium for about 30 minutes or until carrots and celery are tender. Stir occasionally. The soup should be at a very soft boil so make adjustments to your stove's needs.
- Add in spinach and uncooked pasta. Continue to heat at a soft boil for another 15 minutes or until pasta is completely cooked. Add more seasonings to taste and simmer until ready to serve.
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Cuisine ItalianCategory Dinner, LunchServings 8Calories 528 per serving
- Cook your sausage or beef with the onion in a large pot or dutch oven over medium high heat until no longer pink. Drain any grease.
- Pour in the two cans of tomatoes, tomato sauce, carrots, water and chicken stock. Let simmer for about 30 minutes stirring occasionally.
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From therusticfoodie.com
Cuisine ItalianTotal Time 1 hrCategory Main CourseCalories 213 per serving
- Wash and scrub 4-5 carrots and 4-5 Yukon Gold potatoes (or potatoes of choice). Optional: Peel the carrots and potatoes. Slice the carrots and cube the potatoes.
- Heat a cast iron Dutch oven or large heavy-bottomed soup pot to medium on the stove top. Once heated, add 2 Tbsp. olive oil. Add the minced garlic and onions. Saute for 3-4 minutes, stirring often.
- Add the sliced carrots along with ¼ tsp. each of kosher salt and pepper. Saute for 4-5 minutes, stirring often.
CHUNKY ITALIAN-STYLE SOUP WITH RISONI - HEALTHY FOOD GUIDE
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4/5 Total Time 25 minsCategory MainsCalories 431 per serving
- 1 In a large, heavy-based pan set over medium-high, combine tomatoes, stock powder and 2 cups water and bring to the boil. Add risoni and cook, stirring often, for 15–20 minutes.
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Estimated Reading Time 6 mins
- Pour olive oil in a high non-stick pan and place it over medium heat. Then add the bay leaves, half of the dried basil or oregano and the chopped onion and garlic.
- Fry the ingredients for 3 minutes until fragrant. Then add the sliced carrot and the fresh sage. Season with pepper and salt.
- Stir and cook the carrots and onion for 5 minutes. Stir regularly. Add extra olive oil if necessary. Then add the canned tomatoes, tomato paste and chicken stock.
- Stir the ingredients and bring the tomato soup to a boil. Then turn the heat low and simmer the tomato soup for 40 minutes under a lid. Stir regularly. The add the chopped tomatoes.
CHUNKY VEGETABLE AND SPINACH SOUP - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
4.5/5 (41)Category Main Course, SoupCuisine North AmericanTotal Time 1 hr 50 mins
- In a very large, heavy-bottomed Dutch oven or soup pot, add the onions and olive oil. Saute the onions over medium heat, stirring often, for 5 minutes.
- Next, add the thyme, salt, ground black pepper, bay leaves, carrots, celery, and rutabaga. Stir well to combine and place a lid on the pot. Allow to cook for 5 minutes.
- Pour in the vegetable stock and the water. Stir well and place a lid back on the pot. Reduce heat to medium-low and cook for 30 minutes, stirring occasionally.
CHUNKY ITALIAN VEGETABLE STEW RECIPE | REAL SIMPLE
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4/5 (64)Total Time 50 minsServings 6Calories 443 per serving
- Heat 2 tablespoons of the oil in a large pot or Dutch oven over medium heat. Add the leeks and garlic. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the kale and cook, stirring occasionally, until wilted, 2 to 3 minutes.
- Add the broth, beans, tomatoes (and their juices), 1 teaspoon salt, and ½ teaspoon pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until thickened, 20 to 30 minutes. Stir in the Parmesan.
- Serve warm topped with the bread. Drizzle with the remaining 2 tablespoons of oil and sprinkle with additional Parmesan.
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5/5 (17)Total Time 40 minsCategory Main Course, SoupCalories 495 per serving
- Add all meatball ingredients except olive oil to a large mixing bowl. Gently mix until fully combined. Shape into small meatballs, about 1 inch in diameter.
- Heat 2 Tablespoons olive oil in large dutch oven over medium high heat. Add about half the meatballs and cook about 3 minutes per side, turning to brown all over. Transfer to plate. Repeat with remaining meatballs.
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Ratings 34Calories 170 per servingCategory Main Course
- To a 6 quart or larger slow cooker, add carrots, celery, onion, Italian seasoning, black pepper, bay leaf, meatballs, broth, water, wine, and canned tomatoes.
- Stir to combine, cover and cook on LOW for 6-7 hours, until vegetables are tender and flavors are combined.
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5/5 (6)Total Time 50 minsCategory SoupCalories 324 per serving
- Heat the oil in a stock pot over medium heat, and add the turkey breast. Stir to break up the turkey into small pieces, and cook until the turkey is no longer pink.
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From honest-food.net
5/5 (1)Category SoupCuisine ItalianCalories 260 per serving
- First thing you want to do is get the thistles ready. If you are using fresh artichokes and/or cardoons, get a big bowl of cool water ready. Pour about half the lemon juice in it, and keep the squeezed lemons handy. If you are using fresh artichokes, you will want to pull off most of the leaves, until you get to the tender yellow part. Slice off the end of the stem, leaving a little, and then the top of the tender leaves. Rub everything with the lemon. Slice the artichoke in half and use a paring knife to scrape out any fibrous "choke." If you are using preserved artichokes, you're good to go for the moment. If you are using cardoons, you will want to strip all the leaves off them and peel the larger strings off the stalks the way you might do with celery stalks. Cut them into pieces you'd want to eat with a spoon in soup and drop them into the bowl with the lemon water.
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