AUTUMN SOUP WITH GROUND BEEF RECIPES

Name: Italian Beef Vegetable Soup
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6 servings (1-1/2 quarts).
Ingredients: 1/2 pound lean ground beef (90% lean); 1/4 cup chopped onion; 2 cups chopped cabbage; 2 medium carrots, chopped; 1 cup fresh Brussels sprouts, quartered; 1 cup chopped fresh kale; 1 celery rib, chopped; 1 tablespoon minced fresh parsley; 1/2 teaspoon pepper; 1/2 teaspoon dried basil; 1/4 teaspoon salt; 3 cups beef stock; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

ITALIAN BEEF VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Italian Beef Vegetable Soup Recipe: How to Make It image

This hearty vegetable beef soup features a ton of fresh veggies, making it the perfect dish to use up all that summer produce. It's also fantastic during cooler weather! Make sure you serve this Italian soup with some breadsticks, rolls or flaky biscuits. —Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner Lunch

Total Time 05 hours 20 minutes

Prep Time 20 minutes

Cook Time 05 hours 00 minutes

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 13

Ingredients

1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
2 cups chopped cabbage
2 medium carrots, chopped
1 cup fresh Brussels sprouts, quartered
1 cup chopped fresh kale
1 celery rib, chopped
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon salt
3 cups beef stock
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

In a large skillet, cook beef with onion over medium-high heat until browned, 4-5 minutes, breaking the meat into crumbles. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 5-6 hours or until carrots are tender.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 127 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 617mg sodium, CarbohydrateContent 14g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 11g protein. Diabetic Exchanges 1 starch

BEST PANERA AUTUMN SQUASH SOUP RECIPE - HOW TO ... - DELI…

Best Panera Autumn Squash Soup Recipe - How To ... - Deli… image

Panera Autumn Squash Soup from Delish.com is full of creamy butternut squash and sweet apple juice, with a key secret ingredient: cream cheese!

Provided by Lauren Miyashiro

Categories vegetarian autumn weeknight meals dinner lunch soup

Total Time 1 hours

Prep Time 20 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 20

Ingredients

2 tbsp. extra-virgin olive oil
1 (2-lb.) butternut squash, peeled, and seeded, and cut into 1" cubes
2 medium carrots, peeled and chopped
2 large shallots, chopped
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 tbsp. packed brown sugar
2 tsp. ground ginger
1 tsp. curry powder
4 c. low-sodium vegetable broth
1 c. apple juice
1 c. water
1/2 c. pumpkin puree
2 tbsp. cream cheese, softened
Heavy cream (optional)
1 tbsp. extra-virgin olive oil
1/2 c. pepitas
1/2 tsp. chili powder
Kosher salt

Steps:

In a large pot over medium heat, heat oil. Add squash, carrots, and shallots and season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in garlic, sugar, ginger, and curry powder, and cook until vegetables are beginning to caramelize, about 2 minutes more. Pour over broth, apple juice, and water. Bring to a boil, then reduce to a simmer and cook until vegetables are soft, about 10 minutes. Meanwhile, in a small bowl, whisk together pumpkin puree and cream cheese until incorporated. Pour pumpkin mixture into pot and stir to combine. Using an immersion blender, puree soup until smooth. Season with salt and pepper and stir in desired amount of heavy cream, if using. Serve soup topped with pepitas. Preheat oven to 350°. On a medium baking sheet, toss pepitas with oil and chili powder and season with salt. Bake, shaking the pan halfway through, until pepitas are crunchy and golden, about 10 minutes. Let cool completely.

More about "autumn soup with ground beef recipes"

BEST PANERA AUTUMN SQUASH SOUP RECIPE - HOW TO ... - DELI…

Panera Autumn Squash Soup from Delish.com is full of creamy butternut squash and sweet apple juice, with a key secret ingredient: cream cheese!
From delish.com
Reviews 3
Total Time 1 hours
Category vegetarian, autumn, weeknight meals, dinner, lunch, soup
Cuisine American

In a large pot over medium heat, heat oil. Add squash, carrots, and shallots and season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in garlic, sugar, ginger, and curry powder, and cook until vegetables are beginning to caramelize, about 2 minutes more. Pour over broth, apple juice, and water. Bring to a boil, then reduce to a simmer and cook until vegetables are soft, about 10 minutes. Meanwhile, in a small bowl, whisk together pumpkin puree and cream cheese until incorporated. Pour pumpkin mixture into pot and stir to combine. Using an immersion blender, puree soup until smooth. Season with salt and pepper and stir in desired amount of heavy cream, if using. Serve soup topped with pepitas. Preheat oven to 350°. On a medium baking sheet, toss pepitas with oil and chili powder and season with salt. Bake, shaking the pan halfway through, until pepitas are crunchy and golden, about 10 minutes. Let cool completely.

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Reviews 4.1
Total Time 30 minutes
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ITALIAN BEEF VEGETABLE SOUP RECIPE: HOW TO MAKE IT

This hearty vegetable beef soup features a ton of fresh veggies, making it the perfect dish to use up all that summer produce. It's also fantastic during cooler weather! Make sure you serve this Italian soup with some breadsticks, rolls or flaky biscuits. —Courtney Stultz, Weir, Kansas
From tasteofhome.com
Reviews 5
Total Time 05 hours 20 minutes
Category Dinner, Lunch
Calories 127 calories per serving

In a large skillet, cook beef with onion over medium-high heat until browned, 4-5 minutes, breaking the meat into crumbles. Transfer to a 3- or 4-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 5-6 hours or until carrots are tender.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

See details

BEST PANERA AUTUMN SQUASH SOUP RECIPE - HOW TO ... - DELISH

In a large pot over medium heat, heat oil. Add squash, carrots, and shallots and season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in garlic, sugar, ginger, and curry powder, and cook until vegetables are beginning to caramelize, about 2 minutes more. Pour over broth, apple juice, and water. Bring to a boil, then reduce to a simmer and cook until vegetables are soft, about 10 minutes. Meanwhile, in a small bowl, whisk together pumpkin puree and cream cheese until incorporated. Pour pumpkin mixture into pot and stir to combine. Using an immersion blender, puree soup until smooth. Season with salt and pepper and stir in desired amount of heavy cream, if using. Serve soup topped with pepitas. Preheat oven to 350°. On a medium baking sheet, toss pepitas with oil and chili powder and season with salt. Bake, shaking the pan halfway through, until pepitas are crunchy and golden, about 10 minutes. Let cool completely.

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