How To make Garden Vegetable Soup with Beef
2 oz Freeze-Dried Beef,
4 oz Textured Veg. Protien, Beef
Flavored -- (TVP) 4 oz Pasta Shells
1 oz Freeze-Dried Peas
1 oz Freeze-Dried Carrots
1 oz Freeze-Dried Corn
3/8 oz Freeze-Dried Green Beans
1 tb Instant Minced Onion
2 tb Dried Parsley
1/4 c Tomato Crystals
4 Beef Bouillon,
1/4 c Bouillon Granules
1 t Basil
1/8 ts Garlic Powder
2 Env Vegetable Beef Broth
Soup -- making 20-24 oz Each 3 oz Parmesan Cheese
grated
7 c Water :
as needed
Or Or
1. Package all ingredients together, except the cheese, which is bagged
separately. 2. To prepare, put ingredients, except cheese, in the pot. Add 7 cups cold water and heat, covered, to boiling. Reduce head and simmer 10-20 minutes, or until vegetable and meat are the correct tenderness. 3. Add more water if soup is too thick. Add cheese on top of each serving. Makes 8-9 cups. Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
How To make Garden Vegetable Soup with Beef's Videos
Ground Beef Vegetable Soup
Rich and flavorful ground beef vegetable soup makes a comforting start to a winter meal and is hearty enough to serve as a filling main course.
Ignite the Romance: Elevate Your Valentine's Day with a Chinese Dinner
Spice up your Valentine's Day with a delicious Chinese dinner, featuring classic dishes like beef broccoli, egg drop soup, and an Asian salad. Impress your loved one with your culinary skills and create a romantic evening they won't forget. Watch this video for a step-by-step guide on how to make these dishes and add some excitement to your Valentine's Day!
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How to make Jamaican Ital Soup! (Vegetable Soup) | Deddy's Kitchen
Today we're learning how to make Deddy's famous #ItalSoup !! There's LEVELS to cooking delicious #JamaicanItalSoup and now that you're learning Deddy's version...you're about to set your meal apart from the rest! Welcome to Deddy’s Kitchen!
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I Could Eat This Soup Everyday and Never Get Tired Of It! Beef & Vegetable Soup Recipe ❤
This beef and vegetable soup recipe is do good!
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Ingredients
1 1/4 lb ground beef
28 can crush tomatoes
2 tbsp beef bouillon ( add a little at a time until you get the right taste)
1 onion
2 stalks celery
2 carrots
1/2 red bell pepper
thyme, rosemary, oregano
1 cup mixed vegetables
2 potatoes
1 tsp onion powder and garlic and herb seasoning
1/2 tsp dried thyme, pepper
enough water to get to the consistency you like
1 tsp wostichier sauce
1 tsp sugar
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Vegetable Beef Soup: simple, fresh, and delicious!
Truly so delicious!! This is my favorite soup recipe ever. It’s my Granny’s recipe; vegetable soup but with stew meat. Often I use #venison !!
Ingredients:
3 tablespoons olive oil
2 celery stalks chopped
1 large onion chopped
1 clove garlic crushed
2 pounds okra sliced 1/4 inch thick rounds
8-10 tomatoes peeled and crushed
3/4 cup butter beans
4 ears corn (1 cup) cut off the cob
1 tablespoon basil chopped
1 tablespoon thyme chopped
3 dashes hot sauce
1 tablespoon salt
1/2 teaspoon pepper
1 lemon
1 lb. chuck roast cut into 2-inch cubes (optional)
Easy Minestrone Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!
Ingredients
1 tablespoon canola oil
1 small onion (finely diced)
2 ribs celery (sliced)
3 large carrots (peeled and finely chopped)
1 tablespoon tomato paste
1 tablespoon minced garlic (2 large cloves)
1½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
2 cups fresh spinach (roughly chopped)
4 cups low sodium chicken broth (or vegetable broth)
28 oz canned diced tomatoes (798 ml) no salt added
1 cup canned red kidney beans* (rinsed) 8 oz
1 cup canned white kidney beans* (rinsed) 8 oz
1 cups small uncooked pasta (I used medium shells)
Parmesan for serving
Instructions
In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
Stir in spinach and serve with shredded Parmesan cheese as desired.