VEGGIE BEEF ALPHABET SOUP
I started making this when my kids were little because I could get them to eat it because of the tiny Alphabet noodles and it is still a family favorite. Best served with cornbread, bisquits or hot rolls. Makes a whole meal.
Provided by Susie LaLonde
Categories Other Main Dishes
Time 3h30m
Number Of Ingredients 16
Steps:
- 1. Cut your meat to small pieces..bite sized. Remove all fat bones etc. melt the butter in big soup kettle and then brown your meat until it is super dark brown stirring constantly so it does not burn but you want the dark brown in the bottom (makes better soup stock the darkest you can get it without burning it)
- 2. When your meat is brown enough fill your soup pan to about 3/4 full of hot water add your cup of strong coffee, beef base or boullion and garlic powder and cover (very important so the stock does not evaporate too fast) on it and simmer it until it is tender, about an hour to hour and a half depending on the meat.
- 3. Peel and cut 5 good size potatoes, 1 lb. bag of carrots and dice 1 onion into small pieces. Add your onion to the beef as soon as it is cut and put your carrots and potatoes in a bowl with cold water covering so they don't get all brown and nasty while the beef cooks. With a very sharp knife cut off all of the corn from the cobs and put aside in bowl.
- 4. Test your meat and check to see that stock does evaporate too much (add more water to at least 1/2 pan full during the time your meat is cooking)
- 5. When tender enough add your carrots and potatoes and corn, tomato sauce and paprika and cook for 10-15 minutes until fork tender, add green beans and alphabet noodles cook 15 minutes more. Salt and Pepper to taste VIOLA!
ALPHABET BEEF VEGETABLE SOUP- CROCK POT
Good hearty soup for those cold and rainy days, and so easy to make, just pitch it all in the crock pot! I made the mistake of putting the noodles in and letting it go too long, and they totally dissolved. It still tasted fine, it was just thicker. Make sure you put them in no more than an hour before you're ready to serve. I also use whatever meat is cheap, doesn't have to be sirloin because it's gonna cook all day. From Family Circle 10/7/09
Provided by Chef Skie
Categories Clear Soup
Time 7h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle beef with salt and pepper.
- Heat oil in a large nonstick skillet over high heat.
- add beef, a few pieces at a time, and cook 2 minutes on each side. Transfer to slow cooker.
- Add onion and carrots to skillet and saute 3 minutes.
- Transfer contents of skillet to slow cooker and add tomato sauce, beef and chicken broths, and green beans.
- Cover and cook on LOW for 5 to 6 hours.
- Remove lid and add the peas, corn, and noodles and stir inches.
- Cover and cook for an additional 45 minutes to an hour before serving.
ALPHABET BEEF AND VEGETABLE SOUP
Make and share this Alphabet Beef and Vegetable Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil. Season meat with pepper and add to the pan. Cook over high heat, stirring, until browned, about 5 minutes.
- Add garlic and cook 1 minute.
- Add tomatoes, beef broth, Italian seasoning, frozen vegetables, pasta and 2 cups water.
- Bring to a boil over high heat, reduce heat to medium, and cook uncovered until pasta and vegetables are tender, 5 to 7 minutes.
- Stir in parsley and cheese and serve.
Nutrition Facts : Calories 646.4, Fat 31.6, SaturatedFat 11.3, Cholesterol 110.2, Sodium 1477.8, Carbohydrate 51.9, Fiber 10.4, Sugar 11.2, Protein 43
VEGETABLE ALPHABET SOUP
This comforting soup is packed with vegetables and pasta with a base of rich beef stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 4 1/2 quarts
Number Of Ingredients 19
Steps:
- Heat the oil in a stockpot over medium heat. Add the onions, garlic, celery, carrots, parsnip, turnip, potato, and tomatoes. Season with the savory, salt, and pepper. Cook, stirring occasionally, until the vegetables begin to soften and brown slightly, about 30 minutes. Add the bay leaves, sherry, and stock, then bring the mixture to a boil. Reduce heat to simmer, and cook the mixture, partially covered, until vegetables are tender, about 45 minutes.
- Meanwhile, fill a medium saucepan with water. Add salt. Cook the noodles in the saucepan, just until they are al dente, about 4 minutes. Strain the noodles well under cool running water. Shake out any excess water.
- About 10 minutes before serving, add zucchini, cabbage, and green beans to the stock. Stir the spinach into the pot, add the noodles, and cook until spinach is wilted. Serve hot.
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