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Message
re: Post your favorite soup recipe
Posted on 12/14/16 at 3:08 pm to Sir Drinksalot
Posted on 12/14/16 at 3:08 pm to Sir Drinksalot
This has become a favorite of late...... Easy, almost all ingredients in an average kitchen pantry alreay. Try it and see!
Here it is..... It's a recipe I added stuff to.
Italian Vegetable Soup
Servings Prep Time
8-10 servings 8minutes
Cook Time
22minutes
30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!
Ingredients
1 lb. lean ground beef
1/2 yellow onion, diced
4 medium size carrots, thinly sliced (2 cups)
3 stalks celery, thinly sliced (2 cups)
7 cups water
1 10.5 oz. can low sodium beef broth
1 14.5 oz. can diced tomatoes with juices
1 15 oz. can tomato sauce
1 15.5oz. can kidney beans, drained and rinsed
1 can of Cannellini beans
2 tablespoons beef base or beef bouillon
1teaspoon salt
1teaspoon dried basil
1teaspoon dried parsley
1/2teaspoon dried oregano
1/2teaspoon garlic powder
1/2teaspoon freshly ground black pepper
1cup frozen corn, thawed
1/4head green cabbage, roughly chopped (2 cups)I use cole slaw already shredded.
Shredded Parmesan cheese for serving (optional)
1/4cup chopped fresh Italian parsley for serving (optional)
I add a can of chopped spinach added when the cabbage is added
Instructions
Crumble the beef into a large pot over medium high heat, add the onion and cook for 5 to 7 minutes, until the beef has browned. While the beef is cooking, prep the carrots and celery.
Add the carrots, celery, water and beef broth to the pot with the meat and onions. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.
Cover with a lid and bring to a boil. Once soup is boiling, stir and reduce the heat slightly to avoid splattering; simmer uncovered for 15-20 minutes, until the carrots are tender (or longer the better, time permitting).
Add the corn to the soup, taste the broth and add salt if desired. Stir in the cabbage, if desired. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wiled. Scoop into bowls and, if desired, sprinkle with the cheese and parsley just before serving.
Here it is..... It's a recipe I added stuff to.
Italian Vegetable Soup
Servings Prep Time
8-10 servings 8minutes
Cook Time
22minutes
30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!
Ingredients
1 lb. lean ground beef
1/2 yellow onion, diced
4 medium size carrots, thinly sliced (2 cups)
3 stalks celery, thinly sliced (2 cups)
7 cups water
1 10.5 oz. can low sodium beef broth
1 14.5 oz. can diced tomatoes with juices
1 15 oz. can tomato sauce
1 15.5oz. can kidney beans, drained and rinsed
1 can of Cannellini beans
2 tablespoons beef base or beef bouillon
1teaspoon salt
1teaspoon dried basil
1teaspoon dried parsley
1/2teaspoon dried oregano
1/2teaspoon garlic powder
1/2teaspoon freshly ground black pepper
1cup frozen corn, thawed
1/4head green cabbage, roughly chopped (2 cups)I use cole slaw already shredded.
Shredded Parmesan cheese for serving (optional)
1/4cup chopped fresh Italian parsley for serving (optional)
I add a can of chopped spinach added when the cabbage is added
Instructions
Crumble the beef into a large pot over medium high heat, add the onion and cook for 5 to 7 minutes, until the beef has browned. While the beef is cooking, prep the carrots and celery.
Add the carrots, celery, water and beef broth to the pot with the meat and onions. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.
Cover with a lid and bring to a boil. Once soup is boiling, stir and reduce the heat slightly to avoid splattering; simmer uncovered for 15-20 minutes, until the carrots are tender (or longer the better, time permitting).
Add the corn to the soup, taste the broth and add salt if desired. Stir in the cabbage, if desired. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wiled. Scoop into bowls and, if desired, sprinkle with the cheese and parsley just before serving.
Posted on 1/9/17 at 4:02 pm to Cajunate
I made the Hurst's 15 bean Hambeen soup over the weekend in the crockpot. I'm feeling puny, so it was a good shortcut and turned out very well. I will make it again.
I put in 3 smoked ham hocks that I had, washed and sorted the beans and then dumped them in (no soak). Added a 2 lb bag of frozen Pic Sweet chopped veggies which were onion, celery, red and green bell pepper and parsley. I was surprised at the quality. I haven't used frozen chopped veggies in many years if ever.
I added two 1/2 32 oz boxes of Kitchen Basics chicken stock rather than water. Then, I thick slicked and quartered a lb of smoked sausage that I added.
Cooked on low for 6 hours. Was done before then, though. Added a can of petite diced tomatoes per the recipe on the bag, half of the seasoning bag for the Cajun bean soup (wasn't sure if it might be too spicy for some of the folks who would be eating it and I couldn't taste it so much because of cold). Added some Nature's Seasoning to it and let it go a little longer.
Everyone really liked it. I'll make it again when I can taste it more, but it sure looked good and what I could taste was good. I liked the bean selection, too.
I put in 3 smoked ham hocks that I had, washed and sorted the beans and then dumped them in (no soak). Added a 2 lb bag of frozen Pic Sweet chopped veggies which were onion, celery, red and green bell pepper and parsley. I was surprised at the quality. I haven't used frozen chopped veggies in many years if ever.
I added two 1/2 32 oz boxes of Kitchen Basics chicken stock rather than water. Then, I thick slicked and quartered a lb of smoked sausage that I added.
Cooked on low for 6 hours. Was done before then, though. Added a can of petite diced tomatoes per the recipe on the bag, half of the seasoning bag for the Cajun bean soup (wasn't sure if it might be too spicy for some of the folks who would be eating it and I couldn't taste it so much because of cold). Added some Nature's Seasoning to it and let it go a little longer.
Everyone really liked it. I'll make it again when I can taste it more, but it sure looked good and what I could taste was good. I liked the bean selection, too.
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