Hearty Beef Tomato Soup Food

HEARTY TOMATO SOUP

Steps:

• Cut each tomato into four pieces.
• Slice the onion thinly.
• Add margarine to a medium size saucepan and let it melt at medium heat.
• After that, add the onion and the tomatoes to the saucepan and cook for about 5 min.
• Sprinkle salt and pepper to taste.
• When the onions are cooked, add the 1 small teaspoon of flour and mix well, cook it for 2 more minutes.
• Now, slowly add the vegetable broth to the mixture and whisk to avoid lumps on the soup.
• Let it boiled and reduce the heat to simmer for 15 minutes.
• Add half of the parsley leaves to the soup and pour it to your food processor, and liquefy it.
• Pour the soup again to your sauce pan and add the cheese.
• If you wish, place 3 to 4 parsley leaves to the top of the soup for decoration.

HEARTY BEEF SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef broth, then add the ground beef. Cook for 10 minutes, stirring and breaking up the ground beef. Mix in the diced tomatoes and tomato juice.
• Stir in the mixed vegetables, pearl barley, basil, parsley, and pepper. Simmer until the barley is tender, 40 to 50 minutes.

HEARTY BEEF SOUP

Steps:

• In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

HEARTY ITALIAN VEGETABLE BEEF SOUP

Steps:

• In the bottom of a large pot, over medium high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot.
• Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid.
• Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.
• Taste the soup and adjust the salt as desired. Stir in the cabbage. Simmer a few more minutes, just until the cabbage has wilted. Top with cheese, if desired, just before serving. Enjoy!

HEARTY TOMATO RICE SOUP

Steps:

• In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.

HEARTY BEEF STEW

Steps:

• In a medium bowl toss beef stew meat with the flour and set aside.
• Heat a dutch oven or heavy bottom pot on medium-high heat. Add half of the vegetable oil and add half the meat, half of the salt, and pepper. Brown for 3-4 minutes turning the meat halfway through. Remove meat and repeat with the rest of the meat.
• Add the rest of the oil and add carrots and onions, cook for 3-4 minutes then add garlic and tomato paste.
• Add back in the browned beef and pour in the beef stock, wine, Worcestershire sauce, thyme, and rosemary. Stir and heat on high until it comes to a low boil reduce heat, cover and simmer 1 hour.
• Add in potatoes, cover, and simmer until potatoes are tender for about 45 minutes.
• Add in frozen peas, let heat through 5 minutes. Garnish with fresh chopped parsley and serve!

GLUTEN FREE BEEF STEW (STOVE TOP RECIPE)

Steps:

• Mince 6 cloves of garlic and 1 large onion (white or yellow).
• Wash, scrub, and dry 4-5 carrots and 4-6 red potatoes. Cut the carrots into slices and cut the potatoes into cubes.
• Using a separate cutting board cut 1 - 1.5 lbs. of beef chuck roast into bite-size cubes. Pour 1/2 cup of gluten free flour (or regular AP flour if not GF) over the meat and toss until completely coated.
• Heat a cast iron Dutch oven or heavy-bottom soup pan to medium-high and add 1 Tbsp. olive oil. Once heated, add half of the cubed meat and cook for 2-3 minutes on each side. Add 1/4 tsp. kosher salt and pepper. Once the meat is seared on all sides remove and set aside. Repeat this process with second batch of meat. Set seared meat aside.
• Add another 1 Tbsp. of olive oil to pan and then add the minced garlic and onions. Saute for 4-5 minutes, scraping up the brown bits as they cook.
• Add 1/2 cup red wine to pan and saute for 4-5 minutes or until wine reduces.
• Add the sliced carrots to pan and saute for 5 minutes, stirring frequently.
• Add 3 cups of beef broth and the seared meat to the Dutch oven. Bring the stew to a boil, reduce to a low-medium boil, cover, and cook for 20 minutes.
• Add 1 more cup beef broth and the diced potatoes to the pan. Cover again and cook for another 20 minutes or until the potatoes are tender.
• Remove cover and add 3 Tbsp. tomato paste and 2 tsp. Italian seasoning. Stir together until completely incorporated and cook for another 2 minutes or until the stew has thickened to desired consistency. Adjust salt and pepper levels to taste and serve.

HEARTY TOMATO-BEEF SOUP

Steps:

• Cook the ground beef in a pot with onion until no longer pink; drain fat.
• Add in garlic, basil, oregano and chili flakes; cook stirring over medium-high heat until lightly browned (about 8 minutes).
• Add in chili powder and stir for 1 minute.
• Stir in tomato soup, whole tomatoes with juice, water, and diced carrot; bring to a boil over medium-high heat breaking up the tomatoes slightly with a fork.
• Reduce heat to low, partially cover and simmer for about 30 minutes stirring occasionally.
• After 30 minutes of simmering add in the kidney beans, whole or cut green beans and seasoned salt; simmer for another 15-20 minutes seasoning with black pepper about halfway through cooking.
• Mix in the cooked pasta until heated through.
• Ladle into bowls and sprinkle freshly grated Parmesan cheese on top.

HEARTY HAMBURGER PIE

Steps:

• 1. Preheat oven to 350 degrees F. In a large skillet brown ground beef. About 1/2 way through cooking the beef add in 1/2 a package of onion soup mix, and let it cook the rest of the way with the beef. Taste this before adding any additional salt, as the onion soup mix can be quite salty on its own!
• 2. Drain the beef completely and pat it dry to soak up any additional grease left behind.
• 3. While the beef is cooking, prepare your potatoes per package directions.
• 4. I usually add in sour cream, butter, and chopped bacon to the potatoes for extra flavor.
• 5. In a deep oven-safe dish or a 9x13 baking dish spread a layer of potatoes in the bottom.
• 6. Layer the remaining ingredients as follows: beef mixture, green beans, tomato soup, and French's cheddar onions if you're using them.
• 7. Finally, top with the last part of the mashed potatoes.
• 8. Place casserole in the oven for 20-30 minutes or until heated through and the potatoes begin to get a golden color.
• 9. At the last 5 minutes, sprinkle cheese over top of the dish. Cook until melted completely. This is an all-in-one dish and can be served with a light salad on the side.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes. Sprinkle soup with parsley and serve.

20 BEST GROUND BEEF SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a ground beef soup in 30 minutes or less!

HEARTY BEEF-TOMATO SOUP

Steps:

• Prepare soup with water as directed on can, using 3-quart saucepan. Stir in beef and frozen peas; heat to boiling. Stir in rice; remove from heat.
• Cover and let stand about 5 minutes or until rice is tender; stir. Sprinkle each serving with croutons.