HEARTY BEEF AND VEGETABLE SOUP
Steps:
- In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.
TARRAGON-CELERY SOUP
Quick cream of celery soup with a lot of flavor and a small kick.
Provided by tomboy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Place a large pot over medium-low heat. Add butter and melt to coat the bottom of the pot. Add celery and onion; cook, stirring occasionally, until onion is translucent and celery is softened, 10 to 15 minutes. Keep the heat low enough so that the butter does not burn and onion does not brown or caramelize. Add garlic; cook and stir until aromatic, about 1 minute. Stir in salt, white pepper, tarragon, and cayenne.
- Meanwhile, place a medium pot over very low heat. Add milk and chicken broth and allow to warm slowly. Do not allow to boil or scald.
- Stir flour into the vegetable mixture until no dry flour remains. Pour in all but 1 cup of the warm liquid and bring to a low simmer.
- Whisk cornstarch into the remaining cup of liquid until there are no lumps. Add the cornstarch mixture to the vegetables. Stir in sherry. Bring to a simmer and cook over low heat until warm throughout and slightly thickened, about 10 minutes.
- Blend half of the soup in the bowl of a food processor or blender, then add back into the pot and serve.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 26.3 g, Cholesterol 28.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 7.3 g, SaturatedFat 5.3 g, Sodium 1454.8 mg, Sugar 9.8 g
BEEF LIVER ONION AND CELERY SOUP
Make and share this Beef Liver Onion and Celery Soup recipe from Food.com.
Provided by REEVES73
Categories Beef Organ Meats
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Brown liver in a tablespoon of oil.
- Add sliced onions potaoes and soup.
- Salt and pepper to taste.
- Cover ansd steam for 30 - 45 minutes.
Nutrition Facts : Calories 686.4, Fat 15.9, SaturatedFat 5.1, Cholesterol 943.7, Sodium 811.7, Carbohydrate 58.3, Fiber 5.6, Sugar 5.7, Protein 74.7
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