PEPPER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
This is my version of a soup we enjoyed at a restaurant. With green, red and yellow peppers, it's so colorful. I like to serve this slightly spicy soup with grilled cheese sandwiches. - Debbie Fails, Neenah, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 113 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 39mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 11g protein.
STEAK-N-VEGETABLE SOUP RECIPE: HOW TO MAKE IT
This weeknight steak soup packs rich flavor into a light broth. My family loves the blend of southwestern flavors. —Rebecca Ridpath, Cedar Park, Texas
Provided by Taste of Home
Categories Lunch
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more., Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.
Nutrition Facts : Calories 191 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 1144mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 17g protein.
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STEAK SOUP RECIPE | SUNNY ANDERSON | FOOD NETWORK
Reviews 4.9
Total Time 50 minutes
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- On a hot grill sear steak until golden brown on both sides, about 5 minutes per side. Remove from grill to a cutting board and let rest 10 minutes. Cut beef into strips and stir into soup, along with spinach. Season soup, to taste. Transfer to serving bowls and top with a dollop of sour cream and tortilla chips.
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- In small bowl, mix cornstarch and water; gradually stir into beef mixture. Stir in bell peppers. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Stir in tomatoes. Cover; cook about 3 minutes longer or just until tomatoes are thoroughly heated. Serve over rice.
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Reviews 4.9
Total Time 20 minutes
Category Dinner
Cuisine Asian, Chinese
Calories 187 kcal per serving
- Add remaining teaspoon of oil to wok, add peppers and onions and cook about 4 to 5 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.
PEPPER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4
Total Time 35 minutes
Category Lunch
Calories 113 calories per serving
- In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.
STEAK-N-VEGETABLE SOUP RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 40 minutes
Category Lunch
Calories 191 calories per serving
- In a Dutch oven, heat oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more., Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until just starting to wilt, 1-2 minutes.
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