ITALIAN VEGGIE BEEF SOUP RECIPE: HOW TO MAKE IT
My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so well, we take it to our own friends who need comfort. Always does the trick. —Sue Webb, Reisterstown, Maryland
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12 servings (4 quarts).
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain., Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf.
Nutrition Facts : Calories 159 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 646mg sodium, CarbohydrateContent 14g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 lean meat
ULTIMATE VEGGIE BURGER RECIPE | BON APPéTIT
Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is part of BA's Best, a collection of our essential recipes.
Provided by Chris Morocco
Yield 6 Servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350°. Cook barley in a small pot of boiling salted water until very tender, 40–50 minutes. Drain; let cool.
- Meanwhile, chop mushrooms into ¼"–½" pieces. Arrange in an even layer on a large rimmed baking sheet. Drizzle with 1 Tbsp. oil, season with salt and pepper, and toss to coat. Roast until mushrooms have lost half of their volume and are tender, 12–15 minutes. This step is essential—it removes much of the excess liquid from the mushrooms, which would lead to a mushy patty. Let cool.
- Spread beans on another large rimmed baking sheet and roast, tossing once, until most of them have split open and look dry around the edges, 8–10 minutes. The beans are an essential addition for binding the patty, and add protein. Let cool.
- Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Cook onion and garlic, stirring frequently, until soft, 8–10 minutes. Let cool. Pulse cashews and oats in a food processor until finely chopped.
- Whisk mayonnaise, egg yolk, miso, chili powder, agave, paprika, and cayenne in a large bowl. Add cooled barley, mushrooms, beans, onion mixture, and cashew mixture. Mash with a potato masher until mixture is well blended and sticky, about 2 minutes. Transfer one-quarter of the mixture to food processor and pulse until very finely chopped. Return to bowl with remaining patty blend. Stir in cheddar and Cotija cheese; season with salt and pepper. Form mixture into 6 patties (lightly oiling your hands will prevent it from sticking).
- Do Ahead: Patties can be made 2 days ahead; wrap tightly and chill. Or, freeze in a single layer, then wrap tightly up to 3 months. Thaw before cooking.
- Heat oil in a large cast-iron skillet over medium. Working in batches, cook patties until dark brown on both sides, about 10 minutes total. Place cheese slices over burgers, if using; cover and cook just long enough for cheese to melt, about 1 minute. Serve on buns with your choice of toppings.
More about "veggie hamburger meat recipes"
ULTIMATE VEGGIE BURGER RECIPE | BON APPéTIT
Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is part of BA's Best, a collection of our essential recipes.
From bonappetit.com
Reviews 4.1
From bonappetit.com
Reviews 4.1
- Heat oil in a large cast-iron skillet over medium. Working in batches, cook patties until dark brown on both sides, about 10 minutes total. Place cheese slices over burgers, if using; cover and cook just long enough for cheese to melt, about 1 minute. Serve on buns with your choice of toppings.
See details
ITALIAN VEGGIE BEEF SOUP RECIPE: HOW TO MAKE IT
My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so well, we take it to our own friends who need comfort. Always does the trick. —Sue Webb, Reisterstown, Maryland
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner, Lunch
Calories 159 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner, Lunch
Calories 159 calories per serving
- In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain., Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf.
See details
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