Beef Bean And Tomato Soup Recipes

Steps:

• In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.

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.

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.

Steps:

• Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
• Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

Steps:

• In a large Dutch oven or heavy-bottomed stock pot, cook and stir the beef, onion and green pepper in the 2 tbsp oil until meat is browned on all sides; drain the oil.
• Add in the next 10 ingredients.
• Bring to a boil.
• Reduce heat; cover and simmer for 35-30 mins, or until the potatoes are tender.
• Stir in the crushed tomatoes and the tomato paste.
• Cover and simmer for another 25-30 mins longer, or until the meat is tender.
• Discard the bay leaves before serving.
• Garnish soup bowls with a couple of tablespoons of sour cream if desired.