Beef and Macaroni Soup {Ready in 35 Mins!} Also called “Cowboy Soup,” this beefy macaroni soup is fully loaded with flavor!
This hearty soup can be made with leftover or fresh ground beef, cooked with tender veggies, canned tomatoes, elbow macaroni and a handful of Italian herbs and spices. Why We Love This Recipe It’s crowd pleasin’ – kids and adults both love this tomato-based pasta filled Macaroni Soup It’s the perfect way to use up leftover ground beef (even leftover taco meat works in this recipe)! The ingredients are simple and you probably have most of them in the pantry already meaning this easy soup can be made at a moments notice!
Best of all, the prep is quick. Ingredients Some people refer to this recipe as an American goulash but in our house a goulash is much thicker and doesn’t contain veggies. GROUND BEEF This soup is perfect for leftover ground beef but can easily be substituted for ground chicken, pork, or even Italian sausage for a little spice. VEGGIES Fresh or frozen veggies make a great addition to this soup. Chicken Nacho Soup Recipes. Ingredients 1 Tbsp tomato paste 1 14.5-oz can diced tomatoes (preferably fire-roasted)
Vegetable Chowder Recipe. Loaded Vegetable Soup. Lasagna Soup. Do you have a PINTEREST account?
You can follow me HERE if you’d like to, I’d love to have you follow! Share on Pinterest Do you like lasagna? If you answered yes, or even no, you’re going to want to make this soup! This is definitely one of my new favorite soups. With this recipe you can use half Italian sausage in place of half of the ground beef. This simple recipe may look rather complex due to the long list of ingredients but it’s mostly just those dried herbs and plenty of cheese so don’t miss out on this recipe thinking it’s too much. Share on Pinterest Share on Pinterest Ingredients Directions Heat one tablespoon olive oil in a large pot over medium-high heat. Shrimp Chowder with Herb Drop Biscuits. Taco Soup Recipe. Chicken and Bacon Corn Chowder Recipe. Pasta, Sausage and Bean Soup recipe. Pasta, Sausage and Bean Soup recipe. Classic Pea Soup with Ham recipe. Using paring knife, peel off and discard skin from ham hock.
Trim off and discard fat. Set aside. In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and ham hock, stirring occasionally, until vegetables are softened, about 5 minutes. Add stock, peas and 2 cups (500 mL) water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours. Remove ham hock; pull off and shred meat. Additional information : Tip: After removing the ham hock, you can also use an immersion blender to blend soup to half chunky stage while still in the pot.
Using paring knife, peel off and discard skin from ham hock. This One Little Trick That Can Help You Eat Less. Soup is one of my favorite things to eat at night for dinner, it’s warm, satisfying and completely fills me up if it has the right ingredients.
Incorporating all 6 tastes in a meal is one little trick that can help you eat less and this Coconut Split Pea Soup does just that! In Ayurvedic Medicine (a form of ancient alternative Indian medicine), they teach that all 6 tastes – sweet, bitter, salty, pungent, sour, and astringent, should be eaten at every meal for us to feel fully satisfied and to ensure that all major food groups and nutrients are represented. I incorporate this principle in the way I eat each day and also emphasize it in the Eating Guide Program that we launched last month (check it out if you are looking for an easy weight-loss inspired meal plan to follow!) Coconut Split Pea Soup Total time Soak split peas overnight,Rinse split peas until the water runs clear,Toast curry powder on dry skillet until it is fragrant (don’t burn it!) Almost-Famous Broccoli-Cheddar Soup Recipe. Directions Melt the butter in a large Dutch oven or pot over medium heat.
Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Add the cheese to the soup and whisk over medium heat until melted. Photograph by Kate Mathis When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway.
Almost-Famous Broccoli-Cheddar Soup Recipe. Roasted Red Pepper Soup with Garlic Croutons.
Broth. Creamy.