MICROWAVE BEEF AND VEGETABLE SOUP FOR 2
Make and share this Microwave Beef and Vegetable Soup for 2 recipe from Food.com.
Provided by jrthrmn
Categories Roast Beef
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except corn and beans in 3-quart casserole.
- Cover.
- Microwave at high 10 minutes.
- Remove marrow from bone, return marrow to soup.
- Discard bone.
- Reduce power to 50%.
- Microwave, covered, 50 minutes, stirring 2 or 3 times.
- Add corn and green beans.
- Microwave at 50% 10 to 20 minutes, or until meat and vegetables are tender.
Nutrition Facts : Calories 593.6, Fat 32.8, SaturatedFat 12.9, Cholesterol 115.7, Sodium 558.8, Carbohydrate 40.3, Fiber 6.5, Sugar 5.2, Protein 37.2
MICROWAVE MINESTRONE
"This hearty soup is packed with vegetables and pasta," remarks Emma Magielda of Amsterdam, New York. "By the time I set the table, it's ready."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a 2-qt. microwave-safe bowl, combine the carrots, celery, zucchini, yellow pepper and onion. Drizzle with oil; toss to coat., Cover and microwave on high for 3 minutes. Stir in the remaining ingredients. Cover and cook on high for 9-11 minutes.
Nutrition Facts : Calories 220 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 765mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 7g fiber), Protein 9g protein.
MICROWAVE BEEF CASSEROLE
"This microwave dish is great when time is short," writes Joan Hallford of North Richland Hills, Texas. "I sometimes use cooked wild rice instead. Add a vegetable and crusty rolls for a delicious dinner."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- Crumble beef into a microwave-safe 3-qt. dish; add onion. Loosely cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring twice; drain. Stir in rice and 1/2 cup water. Cover and cook for 2 minutes. Stir in soup, almonds and mushrooms., In a large bowl, combine the stuffing mix, butter and remaining water; spoon over beef mixture. Microwave, uncovered, for 1-3 minutes or until heated through.
Nutrition Facts : Calories 510 calories, Fat 30g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 988mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.
BEEF, BARLEY AND MANY VEGETABLE SOUP
On one hand there is beef barley soup, and on the other there's mushroom barley soup, but why choose between the two when you can have both in one soup? Heck, why not add a bunch of other vegetables-carrots, celery, tomatoes, and chard or spinach-to the mix for even more color, flavor, and nutrition? And how about a handful of fresh dill for an earthy herbal essence? It's that kind of thinking that led me right to this wonderful, filling, meal-in-a-bowl with tender beef in every bite balanced with a bounty of whole-grain, plant-powered goodness.
Provided by Ellie Krieger
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season the meat with 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add the meat to the pot and cook, stirring occasionally, until well browned, about 5 minutes. Transfer the meat to a plate.
- Add the remaining tablespoon of olive oil to the pot, then add the onion and mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Add the carrots, celery, chopped chard stems, if using (if you are using spinach, do not add it here), garlic, the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, for 2 minutes more.
- Add the broth, 2 cups of water, the diced tomatoes with their juices, and the barley and return the meat with any accumulated juices to the pot. Bring to a boil, then lower the heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 1 hour. Add the chard leaves or spinach and the dill and cook for 2 minutes more, then serve.
- The soup will keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
- SERVING SIZE: 2 1/4 cups
- PER SERVING: Calories 340; Total Fat 13 g (Sat Fat 2.5 g, Mono Fat 7 g, Poly Fat 1 g); Protein 21 g; Carb 38 g; Fiber 16 g; Cholesterol 50 mg; Sodium 860 mg; Total Sugar 9 g (Added Sugar 0 g)
- EXCELLENT SOURCE OF: copper, iron, magnesium, manganese, niacin, phosphorous, potassium, protein, selenium, thiamine, riboflavin, vitamin A, vitamin K, zinc
- GOOD SOURCE OF: calcium, folate, molybdenum, pantothenic acid
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
15-MINUTE MEAT LOAF
I combined a few great-tasting meatloaf recipes to create this flavorful 15-minute version, which my husband loves. And because it's made in the microwave, the entree is perfect for busy nights. For an extra boost, I flavor the meatloaf with onion soup mix.-Deb Thompson, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the egg, 2 tablespoons ketchup, mustard, bread crumbs, dry soup mix, salt and pepper. Crumble beef over mixture and mix well. Shape into an oval loaf., Place in a shallow 1-qt. microwave-safe dish. Cover and microwave on high for 10-12 minutes or until no pink remains and a thermometer reads 160°; drain. , Meanwhile in a small bowl, combine the sugars, vinegar and remaining ketchup; drizzle over meat loaf. Cover and microwave on high for 2-3 minutes longer or until heated through. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 375 calories, Fat 13g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 960mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
VEGETABLE-BEEF BARLEY SOUP (CROCK POT)
This has been a favorite in our home for many years. Great on those cold winter days. Serve with fresh homemade rolls for a complete meal.
Provided by PaulaG
Categories Meat
Time 8h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
- Mix all ingredients in 3 1/2- to 6-quart crock pot.
- Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.
Nutrition Facts : Calories 233.6, Fat 8.6, SaturatedFat 3.2, Cholesterol 49.8, Sodium 424.7, Carbohydrate 21.8, Fiber 5.8, Sugar 3.9, Protein 18.6
More about "microwave beef and vegetable soup for 2 food"
VEGETABLE BEEF SOUP - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (11)Category SoupCuisine AmericanCalories 277 per serving
- Heat the olive oil in the bottom of a large soup pot, then add in the beef and white onion, frying until the beef is browned on all sides and the onion has softened.
- Add the garlic and cook for 1-2 minutes, until browned and fragrant. Add in the Italian seasoning and heat for 30 seconds.
- HEART TO HOME MEALS - CANADA
From hearttohomemeals.ca
35 EASY AND TASTY EASY MICROWAVE SOUP RECIPES BY …
From cookpad.com
MICROWAVE VEGETABLE SOUP RECIPE BY MICROWAVERINA | IFOOD.TV
From ifood.tv
Canned whole tomatoes 16 Ounce (1 can)Tomato sauce 16 Ounce (1 can)Carrots 4 , slicedWater 6 Cup (96 tbs)
VEGETABLE BEEF SOUP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (17)Total Time 1 hr 55 minsCategory SoupCalories 263 per serving
VEGETABLE BEEF SOUP MICROWAVABLE BOWL - CAMPBELL SOUP COMPANY
From campbells.com
THE 30 BEST BEEF SOUP RECIPES - GYPSYPLATE
From gypsyplate.com
OLD-FASHIONED VEGETABLE BEEF SOUP RECIPE - FOOD.COM
From food.com
HOMEMADE VEGETABLE BEEF SOUP - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
MINI MEATBALL AND VEGETABLE SOUP - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
OLD-FASHIONED VEGETABLE BEEF SOUP (EASY RECIPE) - INSANELY GOOD …
From insanelygoodrecipes.com
BEEF AND VEGETABLE SOUP - SWEETPHI
From sweetphi.com
20 COZY SOUPS FOR TWO | TASTE OF HOME
REUBEN SOUP - SPEND WITH PENNIES
From spendwithpennies.com
MICROWAVE BEEF AND VEGETABLE SOUP RECIPE - IFOOD.TV
HOW TO MAKE HEARTY VEGETABLE BEEF SOUP | KITCHN
From thekitchn.com
BEEF VEGETABLE WINTER SOUP – THE PERFECT MEAL-IN-A BOWL
From foodleclub.com
CHICKEN VEGETABLE SOUP RECIPE - IFOODREAL.COM
From ifoodreal.com
VEGETABLE BEEF SOUP - THE CAREFREE KITCHEN
From thecarefreekitchen.com
INSTANT POT VEGETABLE BEEF SOUP – MELANIE COOKS
From melaniecooks.com
10 BEST MICROWAVE VEGETABLE SOUP RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love