Maestro Italian Vegetable Beef Soup Pioneer Woman Recipes

MAESTRO ITALIAN VEGETABLE BEEF SOUP PIONEER WOMAN

Steps:

• Brown the tomato paste first, followed by the meat in a separate pan.
• Make sure all of your vegetables and meat are cleaned and sliced to the same size.
• Cook the beef for 50 minutes in a big cooking pan with plenty of water over low heat.
• Using a spoon, remove any foam that has developed on the surface of the water.
• After adding the additional ingredients to the water-beef mixture, cook for another 40 minutes.
• If the water does not cover everything in the pot, add more.
• If you remove the potatoes, you may freeze them for later use, and serve them hot with corn or ordinary bread.
• You may add some chile, soy sauce, red wine, or fresh herbs to the dish to make it more flavorful.

HEARTY BEEF AND VEGETABLE SOUP

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.

ITALIAN VEGGIE BEEF SOUP

Steps:

• In a 6-qt. stockpot, cook ground beef and onions over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Add cabbage, mixed vegetables, tomatoes, seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until cabbage is crisp-tender, 10-15 minutes. Remove bay leaf. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.