Thomas - 101 Best Soup & Stew Recipes Ever: Including Gumbos, Chowders & Chili Recipes

Bring mixture to boil, then cover and simmer for 2-3 hours until meat is tender. Remove beef bones from soup and cut remaining meat away and place into broth. Add remaining ingredients, cover and simmer an additional 30-45 minutes, until vegetables are tender and pasta is cooked. Remove garlic and bay leaf. Serve hot in bowls topped with parmesan cheese. ITALIAN MINESTRONE 2 Slices Bacon, chopped Pound Ground Beef 1 Cup Onion, chopped 1 Cup Celery, diced 1 Clove Garlic, minced 6 Ounce Tomato Paste 1 Teaspoon Beef Bouillon Powder 1 Teaspoon Salt Teaspoon Oregano 3 Cups Water 16 Ounce Canned Italian Zucchini 1 Can Spinach Cup Small Pasta Parmesan Cheese Brown bacon until crispy in a large skillet.

Remove bacon to drain on paper towels, leaving bacon drippings in the pan. Brown ground beef in bacon drippings. Stir in garlic, celery and onion, cooking until tender. In a large saucepan, stir bacon, meat mixture, tomato paste, beef bouillon powder, oregano, salt and water. Bring soup to a boil, then reduce heat and simmer approximately 30 minutes. Add in spinach, zucchini and pasta and simmer an additional 15 minutes, until pasta is done.

Serve hot, sprinkled with parmesan cheese. BEEF BARLEY SOUP 16 Ounce Canned Green Beans, cut 16 Ounce Canned Lima Beans, seasoned 2 Pounds Beef Short Ribs 1 Quart Water 1 Cup Carrot, chopped Cup Onion, chopped 1/3 Cup Barley 1 Tablespoon Salt 1 Tablespoon Sugar Teaspoon Basil 1 Bay Leaf 16 Ounce Canned Peeled Tomatoes Drain beans, saving liquids. In a large saucepan, mix together, bean liquids, short ribs, carrot, barley, onion, sugar, salt, bay leaf, tomatoes, basil and water. Bring soup to a boil, then reduce heat and simmer, with a lid on, approximately 2 hours, or until meat is tender. Remove short ribs, including bones, separating the two. Chop short rib meat into bite-sized pieces, removing fat, and return short rib meat to soup.

Stir in both beans lima and green to soup and heat approximately 10 minutes. Serve hot. MEATBALL SOUP 1 Pound Ground Beef Cup Cracker Crumbs 1 Egg, beaten 2 Tablespoons Milk 1 Teaspoon Dried Minced Onion Teaspoon Salt Teaspoon Pepper Cup Vegetable Oil 16 Ounce Canned Stewed Tomatoes 8 Ounce Can Tomato Sauce 1 Cup Water 1 Envelope Onion Soup Powder 1 Tablespoons Sugar 8 Ounce Mixed Vegetables In a large bowl, mix meat, cracker crumbs, egg, onion, milk, pepper and salt, using your hands. Shape meat mixture into golf-ball sized meatballs. Heat vegetable oil in large skillet and brown meatballs. Drain oil from meatballs and set them aside.

In a large saucepan, combine tomato sauce, water, onion soup powder, sugar and tomatoes. Once well mixed, add in vegetables and meatballs. Bring soup to a boil, then reduce heat and simmer approximately 15 minutes. Serve warm sprinkled with parmesan cheese. BUSY DAY SOUP Cup Butter Cup Onion, chopped Cup Celery, diced 1 Cup Carrots, grated Pound Ground Beef 4 Cups Beef Broth 6 Cups Water 2 Teaspoon Salt Teaspoon Pepper Teaspoon Celery Seed 1 Tablespoons Chopped Parsley Cup Pastina (tiny pasta noodles) Melt butter over medium heat in a large saucepan. Stir in onions, carrots and celery and saut until vegetables are transparent.

Crumble ground beef into mixture and cook until meat slightly browns. Drain off excess fat, then add remaining ingredients. Cover and heat on high until soup boils. Reduce heat and let simmer an additional 15 minutes. BEEFY VEGETABLE SOUP 1 Pound Soup Bones 1 Pound Beef Cubes 1 Onion, diced 1 Garlic Clove, smashed 3 Peppercorns 4 Quarts Water 3 Teaspoon Salt 1 Potato, diced 2 Cup Celery, diced Cup Okra, sliced 1 Small Green Pepper, diced 1 Cup Lima Beans 2 Cup Cabbage, coarsely chopped 3 Cup Corn, cut from cob 4-5 Medium Tomatoes, peeled & chopped In a large saucepan, combine beef cubes, beef soup bones, garlic, onion, peppercorns, salt and water. Cover and cook on high until steaming.

Reduce heat then simmer for 2-3 hours. Remove bones, garlic clove and peppercorns. Stir in potato, okra, celery, lima beans and green pepper. Continue to simmer until vegetables are tender. About 20 minutes before serving soup, stir in cabbage, corn and tomatoes. Serve hot topped with parsley.

BEEFY MEXICAN SOUP 1 Pound Ground Beef 1 Onion, chopped 1 Box Chili Macaroni Hamburger Helper 5 Cups Water 1 Teaspoon Chili Powder Teaspoon Garlic Salt 1 Teaspoon Salt 16 Ounce Canned Tomatoes 8 Ounce Canned Corn In large saucepan, cook beef, onion and pepper until beef is browned. Stir in sauce mix, water, chili powder, garlic salt, tomatoes and salt. Bring to a boil, stirring occasionally about 10 minutes. Stir in macaroni from Hamburger Helper and corn. Cover and cook an additional 10 minutes. Serve hot.

RAVIOLI SOUP 1 Pound Ground Beef 2 Cups Water 28 Ounces Canned Crushed Tomatoes, undrained 1 Can Crushed Tomatoes, undrained 6 Ounces Canned Tomato Paste 1 Cups Onion, diced Cup Fresh Parsley, minced 2 Cloves Garlic, minced Teaspoon Basil Teaspoon Each dried oregano, onion salt, sugar and salt Teaspoon Pepper Teaspoon Thyme 9 Ounces Refrigerated Ravioli Cup Parmesan Cheese Brown beef in large saucepan until no longer pink, then drain excess fat. Add all ingredients except the ravioli and the parmesan cheese. Bring soup to a boil, then reduce heat, place lid on large saucepan and let simmer for 30 minutes. In the meantime, follow the package directions for cooking the ravioli, then drain. Add ravioli to soup and heat thoroughly. Just before serving, add in the parmesan cheese and serve hot.