Beef Potato Basil Pesto Soup Recipes

MAKEOVER BEEF & POTATO SOUP

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes., Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender., Stir in cheese and milk. Cover and cook until cheese is melted, about 30 minutes longer. Just before serving, stir in sour cream.

BASIL PESTO

Steps:

• Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
• Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

BASIL POTATO SOUP

Steps:

• Cook onion and mushrooms in hot oil over medium-high heat until onion is tender and light brown.
• Add potatoes, beef broth, and chicken broth. Bring to boiling. Reduce heat, cover, and simmer about 30 minutes or until potatoes are tender.
• Mix buttermilk and cornstarch in a small bowl. Stir into broth mixture.
• Stir in bacon and basil.
• Cook and stir until thickened and bubbly.
• Top each serving with sour cream or yogurt and garnish with basil if desired.

BEEF, POTATO & BASIL PESTO SOUP

Steps:

• Heat a small saucepan over medium heat.
• Spray with oil.
• Add leek and potato and cook, stirring for 2 minutes.
• Add the stock and simmer, uncovered, for 10 minutes
• Add the zucchini and beans and simmer for a further 3 minutes or until tender.
• Taste and season with salt if needed.
• Add the beef.
• Remove from heat.
• Set aside for 1-2 minutes.
• Ladle the soup into a serving bowl.
• Add the pesto.
• Serve.

PESTO BEAN SOUP

Steps:

• In a 4-qt. slow cooker, combine the first 5 ingredients. Stir in 1/2 cup pesto. Cook, covered, on low until vegetables are tender, 4-6 hours. Before serving, stir in remaining pesto and the cheese. If desired, serve with additional pesto and cheese.

VEGGIE SOUP WITH BASIL SAUCE

Steps:

• In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
• When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

5-INGREDIENT CHICKEN PESTO SOUP

Steps:

• Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes.
• Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that's floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach.
• Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.