PANTRY TOMATO BEEF SOUP
This is an easy dish, if you have everything in the pantry. I came up with the recipe after having it in a diner. I use ground turkey instead of beef. Sometimes I make this in a crockpot (low for a few hours), adding the cooked macaroni at the end of cooking. For zesty flavor, you can add in 1/2 jar pasta sauce.
Provided by Recipe Reader
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first five ingredients in in a soup pot and simmer for 30 minutes.
- Add cooked macaroni just prior to serving.
- Top with parmesan cheese, if desired.
Nutrition Facts : Calories 520.9, Fat 15.5, SaturatedFat 5.7, Cholesterol 57.8, Sodium 1349.3, Carbohydrate 66.2, Fiber 5.4, Sugar 14.9, Protein 29.4
SPICY TOMATO BEEF SOUP
Soup's On! Put the terrine on the table along with some hot corn bread and a crisp cool green salad, Oh Boy. Real homemade goodness that only needs a fireplace near the table to create a Norman Rockwell portrait for your family. This sturdy soups heat level suites my taste but do feel free to adjust it up or down to please your own palate then just tie a big napkin around your neck and enjoy.
Provided by Annacia
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a 3-4 qt dutch oven heat oil and add the beef and onion, cook until beef is done and the onion is softened. Add the garlic and Cajun seasoning, cook until fragrant, about 1 more minute.
- Add the beef broth, ketchup, chili sauce, diced tomato ,potatoes, bell pepper, carrot, celery seed and oregano. Cover and bring it to a simmer.
- Simmer the soup for 20 mins then add the red pepper flakes and simmer for up to 5 mins longer or until the vegetables are tender but not mushy.
- Rest the soup for 5-10 mins, Taste and add salt and pepper to your liking.
SAVORY TOMATO BEEF SOUP
Meet the Cook: This soup's one my mother taught me to make. It's good all year but especially when the weather's cold. In winter, I serve it with grilled cheese sandwiches. It would also be a nice lunch with a side salad or homemade corn bread. Even our grandchildren - we have four - like it. It's a good way of getting them to eat their vegetables. My husband and I have two grown daughters. -Edna Tilley, Morganton, North Carolina
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, brown the stew meat and soup bone in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 4-5 hours or until meat is tender. Skim fat. Remove meat from bone; cut into 1/2-in. cubes. Return to soup; heat through.
Nutrition Facts : Calories 142 calories, Fat 7g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 1057mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
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