Pot Luck Soup Food

POTLUCK PASTA SOUP

Potluck Pasta Soup image

In an attempt to duplicate a soup served at an Italian restaurant, I came up with this recipe. Friends and family are willing dinner guests when it's on the menu. -Marilyn Foss, Beaverton, Ohio

Provided by Taste of Home

Categories Lunch

Time 1h40m

Yield 20 servings (5 quarts).

Number Of Ingredients 16

Ingredients

1-1/2 pounds ground beef
8 cups water
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 cups diced carrots
1-1/2 cups diced celery
1 cup chopped onion
1/2 cup chopped green pepper
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
1 tablespoon sugar
1 teaspoon Italian seasoning
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon pepper
3 cups cooked elbow macaroni
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

In a stockpot, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, carrots, celery, onion, green pepper, tomato sauce, soup mix, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour. , Stir in macaroni and beans; heat through. Discard bay leaves.

Nutrition Facts : Calories 136 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 376mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

POTLUCK PASTA SOUP

Potluck Pasta Soup image

Make and share this Potluck Pasta Soup recipe from Food.com.

Provided by Barb in WNY

Categories Meat

Time 1h20m

Yield 5 quarts, 20 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs ground beef
2 quarts water
2 (14 1/2 ounce) cans stewed tomatoes
2 cups carrots, diced
1 1/2 cups celery, diced
1 cup onion, chopped
8 ounces tomato sauce
1 (1 1/4 ounce) envelope onion soup mix
1 tablespoon sugar
1 teaspoon italian seasoning
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon pepper
3 cups cooked elbow macaroni
15 ounces garbanzo beans, rinsed and drained
1/2 cup green pepper, chopped

Steps:

In a soup kettle, cook beef over medium heat until no longer pink; drain.
Add water, tomatoes, carrots, celery, onion, tomato sauce, soup mix, and seasonings; bring to a boil.
Reduce heat; simmer, uncovered for 1 hour.
Stir in macaroni, beans and green pepper; heat though.
Discard bay leaves before serving.

Nutrition Facts : Calories 164.9, Fat 5.8, SaturatedFat 2.1, Cholesterol 23.2, Sodium 403.6, Carbohydrate 19, Fiber 2.7, Sugar 4.6, Protein 9.6

POT LUCK SOUP

Pot Luck Soup image

Categories Soup/Stew Onion Tomato Sauté Celery Lentil Carrot Red Wine Winter Simmer Parade

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 medium-sized onion, chopped
2 ribs of celery, cut into 1/4-inch dice
1 carrot, peeled and cut into 1/4-inch dice
2 cloves of garlic, minced
1/8 teaspoon ground cloves
1 can (35 ounces) Italian plum tomatoes
3 to 4 cups canned broth (chicken or vegetable)
1/3 cup dried lentils, green or brown
1/4 cup dry red wine
Salt and freshly ground black pepper, to taste
1/4 cup chopped flat-leaf parsley

Steps:

1. Place the oil and butter in a heavy saucepan over low heat. Add the onion, celery, and carrot; cook, stirring, until the vegetables are wilted, about 15 minutes. Add the garlic and cloves during the last 3 minutes.
2. Puree the tomatoes with their juices in a blender and add to the saucepan. Add the broth and lentils and bring to a boil. Reduce the heat to medium; simmer, uncovered, 20 minutes.
3. Add the wine, season to taste with salt and pepper, then simmer gently for 20 minutes more. Stir in the parsley and serve immediately.

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