BEEF MACARONI SOUP
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.
Nutrition Facts : Calories 260 calories, Fat 11g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 357mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.
EASY BEEF AND PASTA SOUP
Enjoy this tasty soup made with beef and pasta - perfect for a hearty dinner that is ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Cook beef and onion in 4-quart Dutch oven over medium heat, stirring occasionally, until beef is brown; drain.
- Stir in Sauce Mix, water, basil, pepper and garlic. Heat to boiling, stirring frequently; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
- Stir in Pasta and mushrooms. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 0 g, TransFat 0 g
BEEF AND PASTA VEGETABLE SOUP
Brimming with meat and vegetables, this full-bodied soup is sure to take the chill off frosty weather. Vary the veggies to make the most of your own garden plenty...and don't forget to add a sprinkling of Parmesan cheese for extra flavor.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a pressure cooker over medium-high heat, brown beef on both sides in oil. Add the water, carrots, celery, potato, onion, garlic and seasonings. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduced. Discard bay leaf. Remove beef with a slotted spoon; when cool enough to handle, remove meat from bones. Discard bones and dice the meat., Return meat to pan. Add the beans, tomatoes and zucchini. Bring soup to a simmer. Stir in macaroni. Cook, uncovered, for 8-10 minutes or until macaroni and zucchini are tender.
Nutrition Facts :
BEEFY TOMATO PASTA SOUP
If you're a fan of Italian fare, you'll like this chunky combination from Nancy Rollag, Kewaskum, Wisconsin. "I enjoy this satisfying soup, and it's easier to fix than lasagna," she writes.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. , Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired.
Nutrition Facts : Calories 207 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 718mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
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