Potato Soup With Beef Recipes
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
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
MY MOM'S HAMBURGER AND POTATO SOUP
This potato soup with hamburger is a comforting, warm soup that is great for a chilly winter day, or anytime you want a yummy, easy soup! Serve with crusty bread.
Provided by Heather
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill pot with enough water to cover ingredients. Cover and boil until all ingredients begin to soften, 15 to 20 minutes. Remove from heat so you do not burn your hands.
- Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.
Nutrition Facts : Calories 371 calories, Carbohydrate 50.6 g, Cholesterol 52.8 mg, Fat 9.7 g, Fiber 7.5 g, Protein 20.9 g, SaturatedFat 3.8 g, Sodium 351.6 mg, Sugar 5.3 g
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
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.
NAVY BEAN SOUP I
A hearty soup that will warm you on a cold night.
Provided by ANGCHICK
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h25m
Yield 9
Number Of Ingredients 15
Steps:
- Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
- Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 35.7 g, Cholesterol 14.9 mg, Fat 3.4 g, Fiber 13 g, Protein 16.1 g, SaturatedFat 1 g, Sodium 878.6 mg, Sugar 4.2 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
POTATO-BEEF BARLEY SOUP
I originally got this recipe off of the Kathie Lee and Regis show about 14 years ago. It quickly became a family favorite and through the years I have changed the recipe a bit. Tastes wonderful with a warm crusty bread. I have added a can of corn for variety. Also, red or yellow peppers can be used with green to add beautiful color.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven coated with cooking spray, cook beef and green pepper over medium heat until meat is no longer pink; drain., Stir in the water, potatoes, tomatoes, soy sauce, garlic powder, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Return to a boil; stir in beans and barley. Reduce heat; cover and simmer for 10-12 minutes or until beans and barley are tender. Remove from the heat; let stand for 5 minutes.
Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 568mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
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