2 By 4 Soup Recipes
2 BY 4 SOUP
a hearty soup(i might even qualify it more as a stew) great for filling bellies on a cold day. Great for stretching a dollar!
Provided by Brianna.
Categories Lunch/Snacks
Time 40m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- in a large saucepan (not a frying pan) brown beef and drain excess fat.
- add all other ingredients and stir together.
- let cook, covered partially, on low until ready to eat and heated through.
- serve with fritos and cheddar cheese :).
- *the cooking/preparation time is just approximate because you can make this recipe to fit your schedule.
Nutrition Facts : Calories 370, Fat 15.3, SaturatedFat 5.7, Cholesterol 62.3, Sodium 791.2, Carbohydrate 31.1, Fiber 5, Sugar 1.2, Protein 27
TWO BY FOUR SOUP
From Mom's friend Sylvia. It actually calls for two pounds of beef (thus, two by four), but Sylvia only uses one, and I found it sufficient. I put this in the crockpot on warm on a busy afternoon, and had dinner waiting for me. I served it with a salad and tortillas. This is greater than the sum of its parts; I wasn't expecting it to be as good as it was. DH told me "this is the best thing to ever come out of that crockpot!"
Provided by Sudie
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Throw everything into a pot and heat gently.
- Gets better the second day.
TOMATO-PARMESAN SOUP
Everyone will love this fun spin on classic tomato soup, which tastes just like pizza sauce! We use leftover Parmesan rinds, plus garlic and Italian seasoning to elevate it.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
- Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
- Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.
1-2-3-4 SOUP
Steps:
- Brown ground beef and drain.
- Add remaining ingredients with ground beef in large pot.
- Simmer 30 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SOUP FOR TWO
This comforting and colorful soup from field editor Margery Bryan of Royal City, Washington is loaded with old-fashioned goodness. The flavorful broth is chock-full of veggies, chicken and macaroni. "By changing the vegetables, you can make it different every time," Margery notes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and carrot in butter for 4 minutes or until crisp-tender. Stir in the broth, chicken, cauliflower, beans and macaroni. Bring to a boil. , Reduce heat; cover and simmer for 15-20 minutes or until macaroni and vegetables are tender. Add spinach and pepper; cook and stir until spinach is wilted. Garnish with croutons if desired.
Nutrition Facts : Calories 263 calories, Fat 7g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 888mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
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