THE BEST CLASSIC SOUP RECIPE - LIFE MADE SWEETER
This Easy Minestrone Soup is an easy vegan homemade soup recipe made with healthy fresh vegetables and hearty beans. It's a quick and simple one pot recipe and perfect as a comforting meal for busy weeknights. Can be made gluten free, low carb, keto, Whole30 and paleo friendly.
Provided by Kelly
Categories Soup
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 20
Steps:
- In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
- Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.
- Add basil, oregano and thyme and cook for an additional 1 minute. Add the diced tomatoes, tomato paste, bay leaf, vegetable broth and both of the beans. Depending on how large your pot is, add just enough water to cover the vegetables.
- Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.
- Stir in the dried pasta shells and zucchini and cook for another 10 minutes, or until pasta is cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.
- Season with more salt and pepper as needed and stir in balsamic vinegar (if using).Serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.
Nutrition Facts : ServingSize 1 g, Calories 269 kcal, CarbohydrateContent 41 g, ProteinContent 12 g, FatContent 6 g, FiberContent 10 g, SugarContent 7 g, UnsaturatedFatContent 1 g
CLASSIC HOMEMADE BEEF STEW + RECIPE VIDEO - LIFE MADE SWEETER
Classic Homemade Beef Stew is the ultimate comforting dish on a cold day. It's so easy to make with the perfect fall-apart tender meat the entire family will love.
Provided by Kelly
Categories Main Course Soup
Total Time 95 minutes
Prep Time 35 minutes
Cook Time 60 minutes
Yield 8
Number Of Ingredients 24
Steps:
- In a large zip-top bag, combine flour, salt, pepper, onion powder, and Italian seasoning. Add meat and shake until well coated.
- In a large dutch oven or pot on medium-high heat, add cooking oil and sear the meat on all sides for about 2-3 minutes. You may have to work in batches so you don't crowd the meat. Remove and set aside on a plate.
- Add another tablespoon of oil, then add onions & garlic to the pan. Cook and saute for about 1 minute, until onions start to soften. Add wine or balsamic vinegar to deglaze the pan. Stir in the tomato paste and cook for about 2 minutes. Add the beef back to the pan then toss in the potatoes, carrots, celery (star anise if using), Italian seasoning, Worcestershire sauce, bay leaf and stir in the beef broth. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
- Bring to a boil then turn heat down to low, cover and simmer for 55 minutes - 2 hours (depending on your stove), stirring occasionally, until potatoes are tender and meat is tender to your liking.
- For a thicker stew, in a small bowl, whisk together cornstarch with water. Turn heat back to high and stir cornstarch mixture into stew. Allow stew to boil and thicken up while stirring occasionally. Remove from heat, adjust seasonings and serve hot with fresh parsley.
Nutrition Facts : ServingSize 1 serving (1/4 recipe), Calories 117 kcal, CarbohydrateContent 23 g, ProteinContent 5 g, FiberContent 4 g, SugarContent 3 g
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