DUTCH OVEN SOUP RECIPES

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EASY DUTCH OVEN MINESTRONE SOUP RECIPE: HOW TO MAKE IT



Easy Dutch Oven Minestrone Soup Recipe: How to Make It image

This Dutch oven minestrone soup is quick to prepare with shortcut ingredients and is ready in less than an hour. Add a salad and a warm crusty loaf of bread to round out the meal. —Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 8

2 cans (14-1/2 ounces each) beef broth
1 jar (24 ounces) marinara sauce
3 cups frozen mixed vegetables, thawed
1 can (15-1/2 ounces) navy beans, rinsed and drained
24 frozen fully cooked Italian meatballs, thawed
5 ounces frozen chopped spinach, thawed and squeezed dry (about ½ cup)
1 package (9 ounces) refrigerated cheese tortellini
Shredded Parmesan cheese

Steps:

  • In a Dutch oven, combine broth, marinara sauce and mixed vegetables. Bring to a boil; add beans, meatballs and spinach. Simmer, uncovered, for 5 minutes. Stir in tortellini; cook 7 minutes longer. Serve with Parmesan cheese.

Nutrition Facts : Calories 384 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 1467mg sodium, CarbohydrateContent 44g carbohydrate (7g sugars, FiberContent 9g fiber), ProteinContent 21g protein.

INSTANT DUTCH OVEN – SIMPLE SUNDAY ROAST – INSTANT POT RECI…



Instant Dutch Oven – Simple Sunday Roast – Instant Pot Reci… image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 6 hours

Yield 3-4 servings

Number Of Ingredients 9

3 lbs boneless chuck roast (pot roast)
1 tbsp canola oil
1 medium onion (chopped or sliced)
3 medium carrots (washed and cut into 2” chunks)
1 celery rib (sliced into 1” pieces)
3 garlic cloves (peeled and smashed)
1 cups beef stock
2 bay leaves
salt and pepper to taste

Steps:

  • Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes.
  • Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside.
  • Add onions and sauté for 3-5 minutes, until softened.
  • Add beef stock. Using a wooden spoon, scrape the bottom of the pan until all stuck pieces of fond are removed.
  • Add carrots, celery, garlic and bay leaves. When it begins to simmer, cancel the searing function and add roast back to dutch oven, making sure th roast is nestled in the vegetables.
  • Put top back on Dutch oven and set to SLOW COOK for 6 hours.
  • Flip roast at 3 hours.
  • When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.

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