RECIPE WITH TOMATO SOUP AND GROUND BEEF RECIPES

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TOMATO SOUP RECIPE - EATINGWELL



Tomato Soup Recipe - EatingWell image

This simple tomato soup is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze the extra for rainy-day emergencies.

Provided by EatingWell Test Kitchen

Categories     Healthy Vegetarian Soup & Stew Recipes

Total Time 35 minutes

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
1 (28 ounce) can whole peeled tomatoes, with juice
1 (14 ounce) can whole peeled tomatoes, with juice
4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
½ cup half-and-half
½ teaspoon salt
Freshly ground pepper to taste

Steps:

  • Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  • Stir in canned tomatoes (with juice). Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
  • Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Nutrition Facts : Calories 79.2 calories, CarbohydrateContent 8.4 g, CholesterolContent 3.8 mg, FatContent 4.3 g, FiberContent 2.6 g, ProteinContent 3.8 g, SaturatedFatContent 1.4 g, SodiumContent 357.4 mg, SugarContent 3.8 g

EASY HAMBURGER SOUP RECIPE - HOW TO MAKE GROUND BEEF SOUP



Easy Hamburger Soup Recipe - How to Make Ground Beef Soup image

You can add whatever veggies you want to this hearty, easy hamburger soup recipe: zucchini, green beans, corn, and even mushrooms.

Provided by Ree Drummond

Categories     Sunday lunch    weeknight meals    winter    main dish    meat    soup

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 17

2 1/2 lb. ground chuck
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 ounces) can whole tomatoes
3 c. beef stock or beef broth, plus more as needed
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper, seeded and diced
4 whole carrots, peeled and sliced on the diagonal
5 whole red potatoes, cut into chunks
3 tbsp. tomato paste
1/2 tsp. kosher salt, more to taste
1/2 tsp. black pepper, more to taste
2 tsp. dried parsley flakes
1/2 tsp. ground oregano
1/4 tsp. cayenne pepper, more to taste

Steps:

  • In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
  • Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy. 
  • Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed. Serve with crusty bread!

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