TOMATOES SOUP FROM SCRATCH RECIPES

BEEF BONE VEGETABLE SOUP | JUST A PINCH RECIPES

Beef Bone Vegetable Soup | Just A Pinch Recipes image

This is my home recipe. The broth is so rich and wit arue beef taste. This may be the best beef flavor soup you will ever taste. I really enhance the taste by first baking the bones in the oven! Next cook all in a crock pot with meat and the broth. Then start adding, your choice if vegetables. Barley, pasta, or rice can be added. I prefer the great beef broth, with only vegetables and meat from the bones. Nancy. 8/10/3

Provided by Nancy J. Patrykus @Finnjin

Number Of Ingredients 10

Ingredients

1 package(s) beef soup bones ...most fat removed.
2 medium carrots, cubed
1 medium onion.... chopped
2 medium potatoes....peeled & cubed,
2 medium stalks celery.... chopped
1 small green pepper....chopped
1 small clove of garlic.....mashed
2-3 small tomatoes...skinned, cut up & seeded
- salt & pepper to taste
- a-1 or worschester sauce can be addd. your option.

Steps:

Heat oven to 350. wash and put bones on a cooking sheet. Put in oven. Bake about 1 hour. Keep an eye on them, you don't want to burn them. Just brown them, and any meat on the bones will be cooked.
Take bones out of oven. Add bones to a crock pot with a 1-1/2 quarts of water. Cook for 2-3 hours on medium. This will get all the flavor out of the bones!
Strain cooked broth. Cut any meat off the bones. Put broth and meat in the crockpot.
Prepare your choice of fresh vegetables. PLEASE, no canned veggis!
Remove tomato skins. Dipping them in boiling water will do the trick, remove and cool.
Chop up the tomatoes, and get ride of seeds along with the skins. Add to pot .
Soup ready to serve. ENJOY the pure flavor!!!! I do hope you will like it.
do not give cooked bones to dogs.... they could splinter, when cooked. it will hurt or kill a dog. a dog [put in the garbage)

CREAMY TOMATO SOUP- FROM SCRATCH RECIPE - FOOD.COM

Creamy Tomato Soup- from scratch Recipe - Food.com image

Another 'made from scratch' family favorite. The hardest part is cutting all of the tomatoes! I like to use Roma but any tomatoe you like will do. The half and half really adds great texture to the soup so don't cheat and add skim milk or other low fat milk. It will really take away from the great taste of the soup. The touch of cloves adds a special taste that will not be missed. A must have in this soup!

Total Time 1 hours 20 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 1/2 lbs ripe roma tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon sugar
3 cups fresh vegetable broth
1/8 teaspoon ground cloves
salt and pepper, to taste
1/2 cup half-and-half

Steps:

Melt the butter with the oil over low heat in a pot.
Add the onion; wilt over low heat for 8 to 10 minutes.
Add the garlic during the last 2 minutes, stirring.
Sprinkle with flour and cook 3 minutes longer, stirring.
Add the tomatoes, tomato paste, sugar, and broth.
Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes.
Season with cloves, salt, and pepper.
Remove from heat.
Purée the soup in a food processor or blender, a small portion at a time.
Pour through a strainer into a pot.
Stir in the half-and-half.
Warm the soup before serving.

Nutrition Facts : Calories 176.4, FatContent 11.3, SaturatedFatContent 4.6, CholesterolContent 17.6, SodiumContent 99.1, CarbohydrateContent 17.7, FiberContent 3.9, SugarContent 9.4, ProteinContent 3.8

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