STOCK POT SOUP RECIPES RECIPES

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CROCK POT BEEF VEGETABLE SOUP RECIPE - FOOD.COM



Crock Pot Beef Vegetable Soup Recipe - Food.com image

Make and share this Crock Pot Beef Vegetable Soup recipe from Food.com.

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 4 serving(s)

Number Of Ingredients 16

1 lb boneless beef chuck roast, trimmed and cut into bite size pieces
3 medium carrots, cut into 1/2-inch thick slices
2 stalks celery, sliced into 1/2-inch thick slices
2 small yukon gold potatoes, cut into 1/2-inch cubes
1 medium sweet onion, chopped
1/2 teaspoon seasoning salt
1/2 teaspoon dried thyme
1/2 teaspoon basil
1/2 teaspoon dried oregano
1 bay leaf
2 (14 1/2 ounce) cans diced tomatoes
1 cup beef broth
1 tablespoon brown sugar (optional)
1/2 cup frozen peas
1/2 cup frozen green beans
fresh parsley sprig (optional)

Steps:

  • In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.
  • Sprinkle with seasonings.
  • Add bay leaf, tomatoes with their juices and broth and brown sugar.
  • Stir until all ingredients are combined.
  • Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.
  • About 1 hour before soup is done, stir in the peas and green beans.
  • Remove and discard bay leaf.
  • To serve, garnish with parsley if desired.

Nutrition Facts : Calories 304.7, FatContent 7.8, SaturatedFatContent 3.3, CholesterolContent 74.8, SodiumContent 394.8, CarbohydrateContent 31.8, FiberContent 7, SugarContent 10.7, ProteinContent 29.6

INSTANT POT CHICKEN & VEGETABLE SOUP WITH NOODLES RECIPE ...



Instant Pot Chicken & Vegetable Soup with Noodles Recipe ... image

To make a flavorful base for this soup—while still using some shortcuts—we pressure-cook store-bought broth with ginger, garlic, scallions, soy sauce and Shaoxing rice wine.

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Healthy Chicken Soup Recipes

Total Time 30 minutes

Number Of Ingredients 11

2 tablespoons toasted sesame oil
1 pound boneless, skinless chicken thighs, trimmed
6 scallions, sliced, whites and greens separated
1-inch knob fresh ginger, peeled
3 cloves garlic, peeled
4 cups low-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 bunch broccolini, trimmed and halved
6 mini bell peppers, quartered and seeded (2 cups)
2 ounces Chinese egg noodles, broken into small pieces

Steps:

  • Heat oil in an electric pressure cooker on Sauté mode. Add chicken and cook, flipping once, until lightly browned, 4 to 6 minutes. Transfer to a plate. Add scallion whites, ginger and garlic to the cooker and cook, stirring, until fragrant, about 30 seconds. Turn off heat.
  • Add broth, soy sauce, Shaoxing (or sherry) and the chicken. Close and lock the lid. Cook on High pressure for 8 minutes.
  • Release the pressure manually. Transfer the chicken to a cutting board and shred with two forks. Discard the ginger and garlic cloves.
  • Return the cooker to Sauté mode and add broccolini, bell peppers and noodles. Cook until soft, about 5 minutes. Stir in the chicken. Serve topped with scallion greens.

Nutrition Facts : Calories 242.8 calories, CarbohydrateContent 0.7 g, CholesterolContent 95.3 mg, FatContent 17.3 g, ProteinContent 19.7 g, SaturatedFatContent 4.9 g, SodiumContent 86.6 mg

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