Savory Tomato Beef Soup Food

SAVORY TOMATO BEEF SOUP

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.

SAVORY VEGETABLE BEEF STEW

Steps:

• Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
• Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
• Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

SAVORY VEGETABLE BEEF SOUP

Steps:

• In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender. Add the remaining ingredients. , Cover and simmer 30 minutes longer or until heated through, stirring occasionally. Discard bay leaves.

VEGETABLE BEEF SOUP

Steps:

• Brown the onion, ground beef and garlic. Be sure to drain off any fat.
• Add in potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, and seasonings. Simmer covered 10 minutes.
• Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.

SAVORY TOMATO BEEF SOUP

Steps:

• 1. Trim fat from meat. Place oil and meat in skillet; brown meat and drain.
• 2. Place browned meat in slow cooker. Stir in remaining ingredients.
• 3. Cover and cook on low setting for 8 - 10 hours.
• 4. Skim fat off of soup and stir soup well.

TOMATO AND BREAD SOUP

Steps:

• Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes.
• Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften.
• Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden.
• Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
• Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally.
• Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.

SAVORY TOMATO SOUP

Steps:

• Cook celery and onion in butter till tender but not brown.
• Blend in flour.
• Add remaining ingredients, except bacon; cook and stir until slightly thick.
• Reduce heat; cook slowly 15 minutes, stirring occasionally.
• Garnish with bacon.

TOMATO, BEEF AND BARLEY SOUP

Steps:

• Cook meat in large saucepan sprayed with cooking spray on medium heat until evenly browned, stirring frequently. (Meat will not be done.) Drain meat in colander; set aside.
• Add vegetables to pan; cook 5 to 7 min. or until crisp-tender, stirring frequently.
• Return meat to pan. Add water, beef broth, pasta sauce and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 40 min., stirring occasionally and adding barley to the soup after 25 min.

SAVORY BEEF AND VEGETABLE SOUP

Steps:

• 1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes
• 2. Heat oil in large Dutch oven or pot over medium high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.
• 3. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.
• 4. Add beef broth, chicken broth, frozen mixed vegetables, bay leaf, thyme, and browned mushrooms and onion; bring to boil. Reduce heat and simmer for 15 minutes with the pot uncovered to evaporate some water and concentrate the flavors.
• 5. Add the potatoes, cover the pot, and simmer for 15 more minutes.
• 6. When the soup is finished, turn off the heat. Adjust seasonings with salt and pepper, remove the bay leaf and serve