US NAVY RECIPES RECIPES

U.S. NAVY MINCED BEEF ON TOAST RECIPE | ALLRECIPES

U.S. Navy Minced Beef On Toast Recipe | Allrecipes image

In the Navy this is served over toast at breakfast.

Provided by STILLATIT

Categories Everyday Cooking

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 ½ pounds lean ground beef
2 onions, chopped
salt and pepper to taste
5 tablespoons all-purpose flour
2 (8 ounce) cans peeled and diced tomatoes with juice
1 (5.5 ounce) can tomato juice
2 cups hot water
½ teaspoon ground nutmeg
½ teaspoon granulated sugar

Steps:

In a large skillet over medium heat, cook the ground beef and onions until beef is evenly browned; do not drain. Season with salt and pepper to taste. Stir in flour 1 tablespoon at a time, until beef juices have been absorbed.
Stir in tomatoes, tomato juice, and water. Simmer on low heat to thicken.
Stir in nutmeg and sugar; simmer until flavors are blended well.

Nutrition Facts : Calories 217.3 calories, CarbohydrateContent 7.7 g, CholesterolContent 51.1 mg, FatContent 14.2 g, FiberContent 0.9 g, ProteinContent 13.3 g, SaturatedFatContent 5.7 g, SodiumContent 161.4 mg, SugarContent 3 g

NAVY BEAN VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Navy Bean Vegetable Soup Recipe: How to Make It image

My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. —Eleanor Mielke, Mitchell, South Dakota

Provided by Taste of Home

Categories Lunch

Total Time 09 hours 15 minutes

Prep Time 15 minutes

Cook Time 09 hours 00 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

4 medium carrots, thinly sliced
2 celery ribs, chopped
1 medium onion, chopped
2 cups cubed fully cooked ham
1-1/2 cups dried navy beans
1 envelope vegetable recipe mix (Knorr)
1 envelope onion soup mix
1 bay leaf
1/2 teaspoon pepper
8 cups water

Steps:

In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low until beans are tender, 9 to 10 hours. Discard bay leaf., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 157 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 763mg sodium, CarbohydrateContent 24g carbohydrate (4g sugars, FiberContent 8g fiber), ProteinContent 11g protein.

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NAVY BEAN VEGETABLE SOUP RECIPE: HOW TO MAKE IT

My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. —Eleanor Mielke, Mitchell, South Dakota
From tasteofhome.com
Reviews 4.6
Total Time 09 hours 15 minutes
Category Lunch
Calories 157 calories per serving

In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low until beans are tender, 9 to 10 hours. Discard bay leaf., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

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NAVY BEAN VEGETABLE SOUP RECIPE: HOW TO MAKE IT

In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low until beans are tender, 9 to 10 hours. Discard bay leaf., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

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