MACARONI, BEEF AND TOMATO SOUP
This is a meal in itself. You can cut the recipe in half if you find it too big but it freezes very well. Everyone loves this recipe. Smells great when cooking - and it is very quick to make.
Provided by Nan in Ontario
Categories < 60 Mins
Time 40m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Saute ground beef, onions and celery.
- Add salt, pepper and tomatoes, tomato soup, beef broth, macaroni and worcestershire sauce.
- Bring to a boil then simmer for 18 minutes.
- Divide into containers and freeze if so desired.
BEEF, BEAN AND TOMATO SOUP
We often have this soup on Sunday afternoons in the winter. It is quick and easy, hearty and filling. Serve it with fresh hot homemade biscuits or fresh bread. Yumm. Real comfort food.
Provided by Hag chef
Categories Onions
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Brown the ground beef in a dutch oven or heavy stock pot, season with salt and pepper.
- Add the chopped onion and green pepper, and saute for 5 to 10 minutes.
- Add the kidney beans, tomatoes, onion soup mix, parsley, basil, water.
- Bring to a boil, add the pasta.
- Reduce heat and simmer for 10- 20 minutes, until pasta is cooked.
- Add salt and pepper to taste.
Nutrition Facts : Calories 210.1, Fat 7.5, SaturatedFat 2.8, Cholesterol 30.8, Sodium 513.9, Carbohydrate 22, Fiber 4.8, Sugar 4.3, Protein 13.7
TOMATO, BEEF AND BARLEY SOUP
Jazz up canned hearty tomato soup with ground beef, barley and frozen mixed vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- In 4-quart saucepan or Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Stir in soup, water, barley and celery. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 15 minutes, stirring occasionally, until barley is tender.
- Stir in frozen mixed vegetables. Cook 6 to 7 minutes, stirring occasionally, until mixture is hot. Sprinkle each serving with 1 tablespoon cheese.
Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 50 mg, Fiber 6 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 1/2 g
TOMATO, BEEF AND BARLEY SOUP
Warm up with hearty Tomato, Beef and Barley Soup with boneless beef chuck. This savory Tomato, Beef and Barley Soup is a good source of fiber.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 10 servings, about 1 cup each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g
BEEF, CABBAGE AND TOMATO SOUP
Steps:
- Spray the bottom of a large saucepan with vegetable oil. Over medium-high heat, cook ground beef and onion for about 5 minutes, or until the meat has lost its pink color, using the edge of a plastic spoon or spatula to break up the beef as it cooks. Pour off any accumulated fat. Add the beef broth and the remaining ingredients except for the rice, and bring to a boil. Reduce the heat to low, cover and simmer gently for 40 minutes. Add the rice and simmer for 20 minutes more, until the rice is cooked. Remove the bay leaf and serve. Makes 3 quarts. LeanNotes: Ground all-white-meat turkey may be substituted for the ground beef. Use chicken or turkey broth for the beef broth. Nutrition values per 1½-cup serving: 124 calories(17.1 percent from fat), 2.4 g fat (0.9 g saturated), 16.9 g carbohydrates, 2.3 g fiber, 9.6 g protein, 12.3 mg cholesterol, 840 mg sodium. SaltSense: Omitting the added salt reduces the sodium per serving to 696 mg. Using no-salt-added beef broth further reduces the sodium per serving to 80 mg.
TOMATO AND BEEF SOUP
On a cool night, you'll warm up to bowls of this steaming soup shared by our home economists. It's brimming with good-tasting ingredients, including carrots, celery, tomatoes, pasta shells and leftover beef.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, combine the broth, celery, carrots, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until the vegetables are crisp-tender. Stir in the next nine ingredients. Cover and simmer for 10 minutes. Add beef and pasta; heat through.
Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 665mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.
BEEF, BEAN AND TOMATO SOUP
Steps:
- 1 Brown the ground beef in a dutch oven or heavy stock pot, season with salt and pepper. 2 Add the chopped onion and green pepper, and celery, and saute for 5 to 10 minutes. 3 Add the beans, tomatoes, onion soup mix, parsley, basil, oregano, Italian delight, bay leaves, beef broth and water. 4 Bring to a boil, then simmer for 10 minutes. 5 Add the pasta. Reduce heat and simmer for 10- 20 minutes, until pasta is cooked. 6 Add salt and pepper to taste.
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