BEEFY MAC AND CHEESE RECIPE RECIPES

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BEEFY VEGETABLE SOUP RECIPE | ALLRECIPES



Beefy Vegetable Soup Recipe | Allrecipes image

A hearty vegetable soup made with beef broth to give it extra oomph. You can substitute chicken or vegetable broth for the beef broth if desired. Serve with thick slices of grainy bread for an easy and satisfying meal.

Provided by deleteduser

Categories     Vegetable Soup

Yield 8 servings

Number Of Ingredients 13

10 cups beef broth
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 ½ cups diced carrots
1 ½ cups diced potatoes
1 cup chopped celery
½ cup chopped onion
1 cup frozen corn kernels
1 cup chopped fresh green beans
¼ tablespoon ground black pepper
½ teaspoon salt
1 ½ cups seashell pasta
1 cup shredded Cheddar cheese

Steps:

  • In a large saucepan, combine the broth, tomato sauce, chopped tomatoes with juice, carrots, potatoes, celery, onion, corn, green beans, pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 15 minutes.
  • Stir in pasta and cook for an aditional 15 to 25 minutes or until pasta is tender. Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.

Nutrition Facts : Calories 237 calories, CarbohydrateContent 34.1 g, CholesterolContent 14.8 mg, FatContent 6.2 g, FiberContent 4.5 g, ProteinContent 12.7 g, SaturatedFatContent 3.5 g, SodiumContent 1634.1 mg, SugarContent 7 g

FABULOUS FRENCH ONION SOUP – INSTANT POT RECIPES



Fabulous French Onion Soup – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 16

3 tbsp butter
1 tbsp oil
1 large yellow onion (quartered and sliced onion “quarter moon” shaped slices)
4 smaller sweet onions (quartered and sliced onion “quarter moon” shaped slices)
2 tsp brown sugar
3 sprigs fresh thyme
2 cloves garlic (minced)
1 bay leaf
1/2 cup brandy
3/4 cup red wine
4 cups beef broth (warmed)
Salt and pepper ( to taste)
4 slices thick french bread (toasted (look for bread that is a big enough diameter to almost cover the opening of the crocks--or use croutons instead))
4 slices Gruyere cheese (or swiss)
4 slices provolone cheese
Paprika for garnish

Steps:

  • Add butter and oil to the Instant Pot. Using the display panel select the SAUTÉ function.
  • When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
  • Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
  • Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  • Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth to the pot and stir.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  • When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
  • Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
  • Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.

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