Alphabet Beef And Vegetable Soup Recipes

Steps:

• Sprinkle beef with salt and pepper.
• Heat oil in a large nonstick skillet over high heat.
• add beef, a few pieces at a time, and cook 2 minutes on each side. Transfer to slow cooker.
• Add onion and carrots to skillet and saute 3 minutes.
• Transfer contents of skillet to slow cooker and add tomato sauce, beef and chicken broths, and green beans.
• Cover and cook on LOW for 5 to 6 hours.
• Remove lid and add the peas, corn, and noodles and stir inches.
• Cover and cook for an additional 45 minutes to an hour before serving.

Steps:

• In a large saucepan, heat oil. Season meat with pepper and add to the pan. Cook over high heat, stirring, until browned, about 5 minutes.
• Add garlic and cook 1 minute.
• Add tomatoes, beef broth, Italian seasoning, frozen vegetables, pasta and 2 cups water.
• Bring to a boil over high heat, reduce heat to medium, and cook uncovered until pasta and vegetables are tender, 5 to 7 minutes.
• Stir in parsley and cheese and serve.

Steps:

• Heat the oil in a stockpot over medium heat. Add the onions, garlic, celery, carrots, parsnip, turnip, potato, and tomatoes. Season with the savory, salt, and pepper. Cook, stirring occasionally, until the vegetables begin to soften and brown slightly, about 30 minutes. Add the bay leaves, sherry, and stock, then bring the mixture to a boil. Reduce heat to simmer, and cook the mixture, partially covered, until vegetables are tender, about 45 minutes.
• Meanwhile, fill a medium saucepan with water. Add salt. Cook the noodles in the saucepan, just until they are al dente, about 4 minutes. Strain the noodles well under cool running water. Shake out any excess water.
• About 10 minutes before serving, add zucchini, cabbage, and green beans to the stock. Stir the spinach into the pot, add the noodles, and cook until spinach is wilted. Serve hot.