OLD SCHOOL HAMBURGER/GROUND BEEF SOUP/ SUNDAY DINNER RECIPE IDEAS SEGMENT
This is an easy soup,you can add any thing you want to this to make it yours
Very simple and will diffidently warm your insides on a cold winter or fall night
Ingredients
1 pound ground beef
1 tablespoon chopped garlic
1 small onion chopped
1 ( 28 oz.) can crushed tomatoes
1 can tomato sauce(12oz
8 oz dry pasta uncooked(i use penne)
8 oz sliced okra
8 oz chopped Yukon gold potatoes
4 cups beef broth
1 bag frozen vegetables
2 teaspoons cavender greek seasoning
Instructions
Brown ground beef in a large saucepan over medium heat until no longer pink. Drain grease and return meat to saucepan over medium heat.,add onions and garlic and cook 5 minutes
add tomato products,okra,and potatoes
cook 15-20 minutes or until l potatoes are cooked
add pasta and cook 15 minutes
Add in , frozen vegetables and seasonings. Continue to let soup simmer over medium heat for 10-15 minutes.
enjoy with crackers or cornbread
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How to Make Ground Beef Vegetable Soup | Soup Recipes | Allrecipes.com
This hearty soup is packed with all your favorite veggies! Get the recipe:
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Easy Cowboy Soup
Saddle up and dig into this mouthwatering cowboy soup that's sure to hit the spot after a long day. Packed with flavor and nutritious ingredients, this soup is perfect for a crowd, and you can have it on the table in just 45 minutes!
The BEST Minestrone Soup in the Instant Pot!
Alright, I might be a little biased, but I really think this Minestrone Soup in the Instant Pot is AMAZING!
I brought it to a church function and everyone loved it! This recipe makes A LOT! a 6 quart Instant Pot will work, but an 8 quart will fit a little bit better!
Find the recipe for the slow cooker and Instant Pot HERE:
I used the 6 quart Duo in this video. Find it here:
The Chop Stir is my FAVORITE item! Find it here:
HOW TO COOK MINESTRONE SOUP IN THE INSTANT POT
Now the Instant pot is going to be a little bit different because the recipe is just a little too big for my 6 quart instant pot! So here are the things to change from the original recipe:
1. Instead of adding all 4 cups of beef broth, only add 2 before it cooks! When it is done pressuring and cooking, go ahead and all the other 2 cups of beef broth in.
2. Completely omit the 3 cups of water. I feel it gives it more flavor and makes it more of a chunky soup!
3. You are going to add EVERYTHING into your pressure cooker at once.
1 pound lean ground beef (pre cooked)
1 can (14.5 ounce) diced tomatoes
2 cups carrots, chopped
2 cups potatoes, chopped
1 ½ cups celery, chopped
1 yellow onion, diced
3 teaspoons minced garlic
1 Tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper
4 cups beef stock (add 2 in at first, then 2 when it is done cooking)
3 cups tomato juice
1 can (15 ounce) red kidney beans, drained and rinsed
1 can (15 ounce) cannellini beans, drained and rinsed
1 ½ cups zucchini, diced
1 cup tubular (ditalini) pasta, uncooked
1 can (15 ounce) green beans, drained
COULD I USED GROUND TURKEY OR ANOTHER TYPE OF BEEF?
I don’t know about you, but all the different types of beef can be a little overwhelming at the store. It gets a little frustrating looking at all of them and they all look slightly different, but the meat could make or break dinner.
If you are anything like me, you need exact names. Here are a few different types of beef I have used in this recipe, and they all tasted amazing.
Lean Ground Beef. Ground Beef is definitely preferred in this recipe I go for as lean of ground beef as the store offers. Many stores carry ground beef that is 80 percent lean 20 percent fat. I always try to find a beef that is 10 percent fat, or lower.
Ground Turkey. If you are looking for a lighter option, you could also use a ground turkey.
Stew Beef. Many beef packages will say right on them, a stew beef. We also recommend using a boneless chuck roast.
Better than Olive Garden Pasta e Fagioli Soup | Household Favorite
This is a household Fave! Perfect for cold weather. Super easy to throw together. And did I mention YUMMY! Better than Olive Garden.
#OnePotMeal #OliveGarden #Soup
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** Make sure to check out the link to the recipe for tips and notes**
Ingredients
2 Tbsp olive oil, divided
1 lb lean ground beef
1 1/2 cups chopped yellow onion
1 cup diced carrots
1 cup diced celery (did not use)
3 cloves garlic, minced (1 Tbsp)
3 (8 oz) cans tomato sauce
2 14.5 oz cans low-sodium chicken broth
1/2 cup water, then more as desired
1 (15 oz) can diced tomatoes
2 tsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper
1 cup dry ditalini pasta
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
Finely shredded Romano or Parmesan cheese , for serving
3 Tbsp minced fresh parsley
***My additions...
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
Instructions
Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. (+onion powder and garlic powder)
Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
How to make THE OLIVE GARDEN'S | Minestrone Soup
This Do-It-Yourself, Classic Minestrone Soup from The Olive Garden is loaded with vegetables, beans and pasta in a rich, vegetable broth. Definitely hearty enough for dinner and VEGAN too! Pair it up with a bottomless bowl of The Olive Garden's House Salad or their Fettuccine Alfredo (links below) and bread sticks. You have The Olive Garden on your table tonight. Thanks for watching, y'all and you know I love you!
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