VEGGIE BEEF SOUP RECIPES

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VEGGIE POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Veggie Potato Soup Recipe: How to Make It - Taste of Home image

Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! —Hannah Thompson, Scotts Valley, California

Provided by Taste of Home

Categories     Lunch

Total Time 05 hours 50 minutes

Prep Time 20 minutes

Cook Time 05 hours 30 minutes

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

3 cans (14-1/2 ounces each) vegetable broth
6 medium potatoes, cubed
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1 cup frozen peas, thawed

Steps:

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

Nutrition Facts : Calories 207 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 661mg sodium, CarbohydrateContent 29g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 starch

CABBAGE AND BEEF SOUP RECIPE: HOW TO MAKE IT



Cabbage and Beef Soup Recipe: How to Make It image

When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. —Ethel Ledbetter, Canton, North Carolina

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 01 hours 20 minutes

Prep Time 10 minutes

Cook Time 01 hours 10 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1/2 medium head cabbage, chopped
1 can (28 ounces) diced tomatoes, undrained
3-1/2 cups water
4 teaspoons beef bouillon granules
Minced fresh parsley

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley. , Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

Nutrition Facts : Calories 116 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 582mg sodium, CarbohydrateContent 11g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 11g protein. Diabetic Exchanges 1 starch

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