MEAT AND POTATO SOUP
Potatoes and roast beef come together in this rich and hearty soup. The result is a well-balanced, flavorful dish perfect for the fall.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-18 minutes or until potatoes are tender. Stir in spinach; cook 1-2 minutes longer or until tender.
Nutrition Facts : Calories 210 calories, Fat 8g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 431mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
SIMPLE MEAT AND POTATO SOUP
A simple meat and potato soup that my husband's father used to make for him when he was a child.
Provided by Durham1222
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and stir beef and garlic in a large saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes.
- Pour water into the pot and add potatoes, onion, celery, parsley, rosemary, thyme, and oregano. Reduce heat and simmer until potatoes are tender, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 41.3 g, Cholesterol 71 mg, Fat 14 g, Fiber 5.9 g, Protein 24 g, SaturatedFat 5.5 g, Sodium 137.8 mg, Sugar 3.1 g
STEAK AND POTATO SOUP
Steak sauce isn't just for grilled meat; it also works for adding flavor to this beef soup loaded with fresh and frozen vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 10
Number Of Ingredients 11
Steps:
- Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.
- Heat oil in 8-quart stockpot or Dutch oven over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.
- Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.
Nutrition Facts : Calories 255, Carbohydrate 28 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 2 Cups, Sodium 1210 mg, Sugar 6 g
MAKEOVER BEEF & POTATO SOUP
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes., Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender., Stir in cheese and milk. Cover and cook until cheese is melted, about 30 minutes longer. Just before serving, stir in sour cream.
Nutrition Facts : Calories 327 calories, Fat 11g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 832mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.
TASTY MEAT & POTATO SOUP
This is a great cold weather soup, it is comforting and tasty and best of all you can make it in an afternoon without a lot of fuss. It can simmer on low on the stove top until you are ready to serve. It is a wonderful meal served with fresh crusty bread.
Provided by Baby Kato
Categories < 4 Hours
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Melt butter and oil in a large pan over medium heat until foam disappears, stir in the steak, onion and garlic and cook and stir until meat and onions are browned about 10 - 15 minutes.
- Next, mix together flour, thyme, salt and pepper, sprinkle the flour over the browned meat and stir to coat.
- In a large pot add the vegetable broth, oxo cubes, Worcestershire sauce, diced tomatoes, diced red pepper and meat mixture; bring to a boil, reduce the heat to medium low, cover and simmer until meat is tender, about 45 minutes to an hour.
- Next add the potatoes, carrots, celery, mushrooms and poblano chile and simmer, uncovered, stirring occasionally, until the vegetables are tender and the soup has thickened.
- If you find the soup too thick add more vegetable broth, a little at a time.
- Just before serving stir the fresh chopped basil into the soup.
Nutrition Facts : Calories 402.7, Fat 24.4, SaturatedFat 9.1, Cholesterol 95.2, Sodium 542.3, Carbohydrate 20, Fiber 3.8, Sugar 6, Protein 26
SLOW COOKER MEAT AND POTATO SOUP
Easy slow cooker soup with meat and potatoes.
Provided by jaledy
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 3h15m
Yield 6
Number Of Ingredients 9
Steps:
- Butter a slow cooker.
- Cook and stir ground beef and garlic in a skillet over medium-high heat until lightly browned, about 5 minutes. Stir in thyme and pepper. Remove from heat.
- Place 1/2 of the potatoes and onions into the prepared slow cooker. Add browned beef and top with remaining potatoes and onion. Mix mushroom soup with water and spread over top.
- Cover and cook on High, 3 to 4 hours, or Low, 8 to 10 hours.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 45.7 g, Cholesterol 76.1 mg, Fat 18.9 g, Fiber 5.6 g, Protein 24.9 g, SaturatedFat 7.4 g, Sodium 422.5 mg, Sugar 4.5 g
ROBUST BEEF AND POTATO SOUP
The October 11-17, 2009 issue of the American Profile in my Saturday newspaper insert was entitled "Soup's On" A former Navy Seabee (Ken Haedrich) builds hearty soups for the fall and this is one of the soups that looked delicious to me. The recipes are from Ken's book Soup Makes the Meal (Harvard Common Press, 2001). Ken Haedrich says: This one is for the meat and potato lovers of the world. It has all the flavor and aroma of beef stew, and like stew, it tastes better on the second day. To make this even more stew-like, add some green beans or frozen lima beans
Provided by Sooz Cooks
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut stew meat into bite-size pieces. Heat oil in a large stockpot over medium-high heat. Add meat and brown on all sides.
- Transfer meat to a bowl. Add onion and celery to pan, adding more oil if needed. Cook, stirring, over medium heat 5 minutes. Stir in mushrooms, carrot and garlic. Cook, stirring, 3 minutes. Add remaining ingredients except potatoes. Add beef.
- Bring to a simmer. Cook, partially covered, 20 minutes, stirring occasionally. Add potatoes and return soup to a simmer. Cook, partially covered, until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 372.4, Fat 21, SaturatedFat 7.6, Cholesterol 73.8, Sodium 344.2, Carbohydrate 22, Fiber 3.2, Sugar 3.5, Protein 22.1
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