SUPER EASY SPICY BEEF MINESTRONE SOUP
This is a real crowd pleaser. Nobody can tell I didn't spend lots of time preparing this. Even my very fussy-eater husband likes this! My sister-in-law gave me the recipe. I don't know where it came from...
Provided by Laura in Texas
Categories Beans
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook ground beef in a stock pot.
- Season to taste.
- I add a little pepper and dried minced onion.
- Add the rest of the ingredients, undrained.
- (Sometimes I put the tomatoes in a blender first because my husband hates tomato chunks.) Simmer, covered, about an hour until flavors blend.
- Stir occasionally.
SPICY MEXICAN MINESTRONE STEW
Here's a casual, comforting dish that's great for friends or family. Picante sauce adds a zesty burst of flavor that makes this minestrone-style stew especially tasty.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Shape the sausage firmly into 1/2-inch meatballs.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat.
- Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
- Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.
Nutrition Facts : Calories 352.6 calories, Carbohydrate 46.8 g, Cholesterol 20.4 mg, Fat 11.4 g, Fiber 10.8 g, Protein 17 g, SaturatedFat 4 g, Sodium 1357.4 mg, Sugar 7.9 g
BEEF MINESTRONE SOUP
This recipe is adapted from a vegetarian Minestrone Soup that I make every fall, as soon as the weather starts to get crisp outside, this soup is great to take for lunch all winter long!
Provided by eraegra
Categories Stew
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot or dutch oven, brown meat in 2 T olive oil. Remove beef and drippings from pot (keep drippings).
- Saute the onions, carrots, and celery in the olive oil and butter. Add potatoes and zucchini, one at a time, cooking each for 2-3 minutes before adding the next. Salt and pepper between each addition, to taste.
- Add white beans, green beans, beef stock, and tomatoes. Cover and cook slowly over low heat for at least 3 hours.
Nutrition Facts : Calories 541.5, Fat 31, SaturatedFat 9.3, Cholesterol 55.7, Sodium 971.2, Carbohydrate 43.3, Fiber 9.3, Sugar 7, Protein 24.9
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