CHUNKY BEEF AND VEGETABLE SOUP
Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Time 3h10m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
CHUNKY TURKEY VEGETABLE SOUP
It's been 25 years since I cut this recipe out of a newspaper, and I've made it countless times since then. We like it so well that I always boil the leftover turkey bones and freeze the broth with turkey meat in quart containers, so it's available whenever I want to make soup.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the broth, lima beans, potato, carrot, celery and onion. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add turkey and pasta; cook until heated through. Stir in parsley.
Nutrition Facts : Calories 242 calories, Fat 3g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 284mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
CHUNKY ROOT VEGETABLE SOUP
A rich, smoky & warming broth with chunky vegetables; perfect for a bit of comfort on a rainy day!
Provided by katodavo89
Time 1h45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre-warm a slow-cooker (approx. 3L capacity). Peel all your vegetables and cut into small chunks. Make the stock as per instructions.
- Heat up the oil in a deep pan and fry off the onion
- Add a knob of butter and allow the onion to brown before adding the garlic
- Add the carrots, potatoes & parsnips and mix well
- Season with salt, pepper & a very light sprinkle of smoked paprika
- Cover the pan with a lid and leave to cook for a couple of minutes
- Add a good squeeze (approx. 1 tbsp) of honey, stir well and cover again for a couple of minutes
- Once the vegetables have started to soften, transfer to the slow cooker and pour in vegetable stock
- Leave in the slow cooker on a high heat for around 1 hour, until the vegetables are slightly 'Al dente' (If you prefer completely soft veggies, leave for 1.5 hours). Season again with salt & pepper
- Serve with crusty wholewheat bread and a generous sprinkle of cheddar cheese & black pepper in the middle for some rich melted goodness
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SIMPLE CHUNKY VEGETABLE SOUP - EVERYDAY HEALTHY RECIPES
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