BEEF MACARONI SOUP
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.
Nutrition Facts : Calories 260 calories, Fat 11g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 357mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.
HAMBURGER FENNEL SOUP WITH PASTA
I love this soup. I made it up after visiting a local restaurant. Very kid friendly (cutting down on the red pepper for kids). Adult friendly with lots of red pepper. Could also add a can of beans of your choice.
Provided by Vickie Conner
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute first 5 ingredients in Olive oil for 5 minutes or until soft. Add garlic saute for 1 minute Add ground sirloin cook till done. Breaking it up in small pieces as you go. Add tomatoes, broth and all seasonings. Cover and cook slowly for 1 hours.
- Cook macaroni according to the directions while soup is cooking. Drain and toss a little olive oil to coat. Set aside.
- Poor soup into bowl and spoonful of macaroni. Put rest in refrigerator till cold then can add all the macaroni into the soup. This way the macaroni wont get mushy.
Nutrition Facts : Calories 466.5, Fat 21.1, SaturatedFat 6.4, Cholesterol 55.6, Sodium 2093.8, Carbohydrate 35.6, Fiber 3.9, Sugar 8.1, Protein 34.6
LINGUINE WITH FENNEL AND MEAT SAUCE
Provided by Marian Burros
Categories dinner, pastas, main course
Time 45m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Bring some water to boil in a covered pot for linguine.
- Slice a little off the bottom of the fennel, and trim the leaves and stems. Remove tough outer layer, and cut the fennel in quarters. Steam over hot water for about 7 minutes, until the fennel is tender.
- Heat a large nonstick pan until it is very hot. Reduce the heat to medium high, and brown the meat, stirring often to keep it from sticking to the pan and to break it up into little pieces.
- Chop the whole onion; push the beef to the side, and add the oil to the pan. Add the onion, and saute until it softens and begins to brown.
- Mince the garlic, and add to to the onion along with the caraway seeds, coriander, hot-pepper flakes, cloves and fennel, and stir well. Stir in the tomato puree with the bay leaf. Simmer over low heat until pasta is cooked.
- Cook the pasta according to package directions; drain, and serve with sauce after seasoning it with pepper.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 6 grams, Carbohydrate 113 grams, Fat 10 grams, Fiber 15 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 693 milligrams, Sugar 26 grams, TransFat 0 grams
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