Everything But The Kitchen Sink Soup Beef Vegetable Soup Recipes

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, 1 minute more.
• Stir in broth, beans, tomatoes, pasta, and tomato sauce. Bring to a boil. Reduce heat and simmer, covered until pasta is tender, about 20 minutes. Add peas and vinegar. Cook, uncovered, until peas are heated through, 2 to 3 minutes more. Season with salt and pepper. Serve soup topped with cheese.

Steps:

• 1. open the package of stir fry vegetables and place in a large stock pot, add potatoes, onions and carrots. add all the stock,spices and gravy mix. heat on medium.
• 2. open can of tomato sauce ino a medium size sauce pan, add meatballs, make hem ahead of time, use your favorite recipe. heat on medium add garlic.
• 3. Melt butter in a frying pan, add stir fry beef, or beef tips, sear the meat until fully cooked.
• 4. after stir fry beef is cooked to medium doneness place it and all of the juices in the stock pot.
• 5. add the meatballs and sauce.
• 6. cook over medium to medium low heat for 4 hours or more.
• 7. add the mezze penne about 1 hr befroe serving, there is no need to cook it ahead of time.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
• Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

Steps:

• Brown stew meat, onions, garlic and celery in a large pot.
• Once stew meat is browned, add red wine and deglaze bottom of pan.
• Add all other ingredients and bring to a boil, stir well.
• Cover and reduce heat to low, simmer for 1-2 hours until veggies are tender.
• Serve with sandwiches, crackers or rolls.

Steps:

• Heat olive oil in a large, heavy saucepan over medium heat. Stir in potatoes, onion, carrots, and celery. Season with 1/2 teaspoon salt, stir, and cover. Cook until vegetables have softened, 7 to 10 minutes.
• Pour in broth, green beans, and tomatoes. Stir in remaining salt, basil, thyme, black pepper, garlic powder, cayenne, and bay leaf until well combined; bring to a boil. Reduce heat to low simmer until vegetables are tender, at least 20 minutes.
• While mixture cooks, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to the soup pot. Stir well and cook for 10 minutes more.

Steps:

• In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.

Steps:

• Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
• Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Steps:

• Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.