Beef Sub Gum Soup Recipes

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SUBGUM SOUP WITH BOK CHOY



Subgum Soup with Bok Choy image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

4 cups chicken stock
2/3 cup straw mushrooms, rinsed and drained
1/2 pound bok choy, rinsed and cut into bite-size pieces
6 ounces chicken breast, boned, skinned and cut into paper-thin slices while half-frozen
2 tablespoons egg white
1/2 teaspoon salt
2 teaspoons cornstarch
2 teaspoons Chinese toasted sesame oil
6 ounces shrimp, shelled, deveined and patted dry
1 teaspoon dry sherry
Sliced scallion, for garnish

Steps:

  • In a soup pot bring chicken stock to a simmer. Add mushrooms and bok choy. Cook for 2 minutes.
  • In a bowl have ready sliced chicken, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Add to soup and immediately take pan off heat. Stirring to separate chicken pieces.
  • Have in a bowl shrimp, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon sherry, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Put pan back on heat, when broth begins to bubble add shrimp and remove pan from heat, stirring to separate shrimp. Ladle into a bowl and garnish with thinly sliced scallion.

HEARTY BEEF AND VEGETABLE SOUP



Hearty Beef and Vegetable Soup image

When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. -Sue Straughan, Prattville, Alabama

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h

Yield 26 servings (1-1/2 cups each).

Number Of Ingredients 22

2 to 4 tablespoons canola oil
4 pounds beef stew meat
8 medium onions (2-1/4 pounds), halved and thinly sliced
12 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1-1/3 cups Worcestershire sauce
1/2 cup beef bouillon granules
12 medium red potatoes (about 3-1/2 pounds), cubed
1/2 large head cabbage, chopped
1 pound carrots, thinly sliced
6 celery ribs, thinly sliced (3 cups)
3 cups (about 15 ounces) frozen corn
3 cups (about 12 ounces) frozen peas
3 cups (about 12 ounces) frozen cut green beans
1-1/2 cups (about 15 ounces) frozen lima beans
1 bay leaf
3 teaspoons dried marjoram
3 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups (6 ounces) frozen sliced okra

Steps:

  • In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.

BEEF SUB GUM SOUP



Beef Sub Gum Soup image

This recipe comes from a cookbook compiled by the students at Madison Middle School. Credit for this one goes to C. Wong.

Provided by CJAY8248

Categories     Asian

Time 22m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 10

1/2 lb beef, cut into small cubes
1 tablespoon cooking oil
1 (10 ounce) can Chinese vegetables, drained
2 (10 ounce) cans condensed beef broth or 2 (10 ounce) cans bouillon
2 cups water
1/4 cup uncooked rice
2 tablespoons soy sauce
1/4 teaspoon msg (optional)
1/2 teaspoon pepper
1 egg, beaten

Steps:

  • In a wok, brown beef in hot oil. Chop vegetables; add to browned meat, along with other ingredients, except egg. Bring soup to a boil, stir, cover and simmer for 10 minutes. Remove soup from heat and slowly stir in egg. Let stand until egg is set.

Nutrition Facts : Calories 498.9, Fat 44.9, SaturatedFat 17.6, Cholesterol 102.7, Sodium 1464.6, Carbohydrate 11.6, Fiber 0.3, Sugar 0.2, Protein 11.6

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