Vegetable Beef Barley Soup
15 ounces lean beef round, cut into 1-inch cubes
½ cup chopped onion
2 quarts vegetable broth
1 cup tomato sauce
1-1/2 cups thinly sliced carrots
1-1/2 cups cubed carrots, cut into ½-inch pieces
2 cups chopped celery
1 cup chopped mushrooms
4-1/2 ounces pearled barley
Tablespoon dried parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper
Spray 5-quart saucepan with nonstick cooking spray; add beef and onion. Saute 5-7 minutes, until lightly browned.
Add 2 quarts broth and 1 quart water and tomato sauce; cover and bring to a boil. Stir in carrots, celery and mushrooms. Reduce heat to medium low; cover partially and simmer 1 hour.
Add remaining ingredients. Cover and simmer 1 hour longer, stirring occasionally.
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Beef and Black Bean Soup
Yield: 10 servings; 3 points per serving
1 pound lean ground beef
2 cans fat-free chicken broth
1 can diced tomatoes
2 cups salsa
2 medium stalks celery, chopped
3 medium carrots, chopped
5 medium scallion, chopped
2 cans black beans
1 1/2 cup cooked white rice
2 cloves garlic minced
1 Tbsp SPLENDA
1 1/2 tsp dried basil
1/2 tsp table salt
1/2 tsp dried oregano
1/2 tsp chili powder
In a non-stick skillet brown beef, drain. Place beef in crockpot. Add chicken broth, tomatoes, salsa, celery, carrots, scallions, garlic, splenda and seasonings. Cook on high 1 hour. Reduce to low and cook 4-5 hours. Add black beans and rice and cook on low 1 hour.
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Italian Wedding Soup
Yield: 10 (1 cup) servings; 2 points per serving
7 cups fat-free chicken broth, 4 14-oz cans
2 cloves garlic, minced
1/2 cup orzo
2 Tablespoons fresh parsley, chopped
1 carrot, thinly sliced
4 ounces chopped fresh spinach
salt and pepper to taste
Meatballs:
1/2 pound 96% lean ground beef
4 tablespoons seasoned bread crumbs
2 teaspoons fresh parsley, chopped
1/4 cup onion, finely minced
1 egg
Combine meatball mixture and form into tiny meatballs about the size of marbles. Refrigerate until ready.
In a soup pot, combine the chicken broth, garlic, orzo, parsley, carrot and spinach. Bring to a rapid boil. Drop meatballs into the boiling broth mixture.
Cook until carrots are tender and meatballs are cooked through, about 10 minutes. Serve with grated Parmesan if desired.
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Beef Cabbage Soup
Yield: 10 (1 cup) servings; 2.5 points per serving
Comments: I use a bag of cole slaw mix, plus I use a regular can of beef broth (14 oz) instead of consommé; I add more onions, and sometimes used diced tomatoes.
1 lb lean ground beef
1/2 medium onion, chopped
1/2 large bell pepper, finely chopped
1 can (15 oz) red kidney beans
1 can (10.75 oz) beef consommé
1 can (14 oz) stewed tomatoes
2 cans (8 oz each) tomato sauce
2 cups water
1/2 head cabbage, coarsely chopped
1 tsp salt
1 tsp pepper
2 tsp sugar
1 Tbsp Worcestershire sauce
Brown ground beef with onion; drain; transfer to large pot & add rest. Cook until cabbage is tender.
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Hamburger Soup
3 lbs. hamburger or 2 boxes Boca Crumblers (6 pouches)
1 qt. whole tomatoes (or a large can)
10 large carrots, diced
10 medium potatoes, diced
1 16-oz. can peas, with juice
1 16-oz. can whole kernel corn, with juice
1 16-oz. can green beans, with juice
1 1/2 c celery, chopped
2 large onions, diced
12 beef bouillon cubes
10 c water
Sprinkle in garlic powder
6 T parsley
1 bay leaf
1 regular can tomato soup
1 1/2 T chili powder
1/4 to 1/2 small head cabbage sliced for soup
Salt and pepper, to taste
Brown meat until no longer pink; drain. Bring water to a boil and dissolve bouillon cubes. Add remaining ingredients like this: onions, celery, tomatoes, cabbage, bay leaf, garlic, salt, pepper, chili powder, carrots, tomato soup, parsley, and hamburger. Cook until carrots start to get tender. Add potatoes, corn, peas and green beans. Simmer covered until done. This recipe makes approximately 3/4 of a canning kettle.
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Stuffed Green Pepper Soup
Yield: 12 (1 cup) servings; 1.5 points per serving
1 lb Extra lean ground beef
1C diced onion
1/2 tsp basil
1/2 tsp oregano
14.5 oz can diced tomatoes
2C diced green pepper
15 oz can tomato sauce
3C water
1 Tbl beef bouillon
1C cooked brown rice
Brown beef with onion. Place in crock pot with remaining ingredients. Cook on low for 6 - 8 hours, or simmer on stove for 1 hour.
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Unstuffed Pepper Soup
1 lb lean ground beef, cooked
2 14.5 oz cans diced tomoatoes seasoned with basil, garlic and oregano
2 10.5 oz cans chicken broth
1 large onion, chopped
3 bell peppers, chopped
2 10.75 oz. cans condensed tomato soup
1.5 cups cooked brown rice
Spray crockpot with cooking spray. In corckpot, combine the cooked beef, tomatoes, broth, onion, peppers and tomato soup. Cover and cook on low for 6-8 hours. Add cooked rice, stir into the soup and serve.
NOTE: To save time, I use a frozen chopped pepper/onion medley instead of the fresh veggies.
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Pizza Soup
Yield: 8 (1 cup) servings
1 onion, diced
1 green bell pepper, diced
8 oz mushrooms, sliced thin
2 cloves minced garlic
1 lb lean ground beef
14.5 oz can petite diced tomatoes, undrained
12 oz can tomato paste
2 (14.5 oz) cans chicken broth
2 TBS Italian seasoning
34 slices turkey pepperoni, diced
FF or soy mozzarella cheese, shredded
Saute first five ingredients (through beef) in a large stockpot over medium-high heat, until beef is cooked and veggies are tender. Add all other ingredients and stir well. Bring to a boil over medium heat, then reduce heat to low and simmer for 20 minutes. Top each serving with cheese.
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Beef Barley Soup
2 lbs. beef, cubed
1 tsp oil
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
1 C barley
6 C water or broth
14 oz can diced tomatoes, optional
Salt to taste
Brown beef in oil. Put all ingredients in crockpot and cook on high for 8 hours.
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