Quarterbacksoup Recipes

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QUARTERBACK SOUP



Quarterback Soup image

Make and share this Quarterback Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 -3 lbs ground beef
1 -2 onion, chopped
3 garlic cloves, minced
2 tablespoons butter
2 (15 ounce) cans beef broth
2 (10 ounce) cans diced tomatoes and green chilies, undrained
1 cup diced potato
1 cup diced carrot
1 cup diced celery
1 (14 1/2 ounce) can French style green beans, drained
1 cup red wine
1 tablespoon minced fresh parsley
1 teaspoon dried basil

Steps:

  • In a large skillet, brown ground beef; crumble into small pieces; drain and set aside.
  • In a large soup pot; saute onions and garlic in melted butter until onions are tender.
  • Add in drained ground beef and the remaining ingredients; stir to combine.
  • Bring to a boil; then lower heat and simmer until vegetables are tender (about 30-40 minutes); adjust seasoning to taste with salt, pepper, or hot sauce; also add more broth/wine if more liquid is needed.

Nutrition Facts : Calories 491, Fat 28.3, SaturatedFat 11.4, Cholesterol 114.4, Sodium 1802.7, Carbohydrate 17.9, Fiber 3.7, Sugar 3.2, Protein 34.6

V8 SOUP



V8 Soup image

Freezes well. Can easily be made low-sodium by using the low- or reduced-sodium canned or bottled ingredients.

Provided by Millereg

Categories     Grains

Time 1h

Yield 2/3 gallon, 10 serving(s)

Number Of Ingredients 11

1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can crushed tomatoes
32 fluid ounces V8 vegetable juice (or other canned/bottled vegetable juice)
16 fluid ounces vegetable broth or 16 fluid ounces stock
2 -3 large potatoes, peeled and diced
1 -2 large vidalia onion, diced (or other sweet onions)
1/4-1/2 cup milk
6 tablespoons Worcestershire sauce (or to taste)
1/2-1 tablespoon unsalted butter or 1/2-1 tablespoon margarine
salt
freshly ground black pepper

Steps:

  • Place potatoes and onions in soup pot and just cover with water.
  • Add butter and boil until potatoes are tender but not too soft.
  • Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8® juice.
  • Bring to a boil, and then reduce heat to low and cook for 15 minutes.
  • Just before serving stir in milk and salt and pepper.

Nutrition Facts : Calories 113.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.4, Sodium 304.4, Carbohydrate 24.2, Fiber 3.6, Sugar 7.6, Protein 3.2

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