Easy Beef Soup Cookbook: 50 Delicious Beef Soup Recipes [2 ed.]

658 53 2MB

English Pages [68]

Report DMCA / Copyright

DOWNLOAD FILE

Polecaj historie

Easy Beef Soup Cookbook: 50 Delicious Beef Soup Recipes [2 ed.]

Table of contents :
Table of Contents
Roasted Stewed Soup
Minced thyme Beef Soup
Beef Mushroom Barley Soup
Russet Sirloin Soup
Saucy Cabbage Beef Soup
Dry Parmesan Chuck Soup
Northern Cannellini Beef Soup
Golden Chuck Roast Soup
Stewed Cocktail Soup
Juicy Pearls Soup
Red Beef Leaves Soup
Messy Fusilli Lasagna Soup
Chili and Corny Oxtail Soup
Crazy Spring Soup
Frozen's Cocktail Soup
White Curry Soup
Italian Chunky Mushroom Soup
Chile Sauerkraut Soup
Classic Beef Pearls Soup
Hot Bok Sirloin Soup
Stewed Potato Soup
Stewed Green Corn Soup
Asian Steak Noodles Soup
Saucy Hot Winter Soup
Addictive Carrot Juice Soup
Tex Mex Turkey Soup
Hot and Sweet Soup
Marjoram Liver Soup
Lime Beef Soup
Chunky Messy Garden Soup
Black Pea Sirloin Soup
Consommé Jungle Soup
Italian Worcestershire Soup
3-Ingredient Beef Soup
Chayote’s Bones Soup
Bell Mushroom Soup
Ricy Cabbage Soup
Cottage Steak Soup
Chunky Corned Beef Soup
Bell Spanish Beef Soup
Crushed Idaho Soup
Classic Sirloin Red Wine Soup
Hungarian Paprika Goulash Soup
Bell Green Beef Soup
Tabasco Soup
Asian Anise Soup
Classic French Soup
Italian Macaroni Soup
Red Wine Fennel Soup

Citation preview

Easy Beef Soup Cookbook 50 Delicious Beef Soup Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Roasted Stewed Soup 7 Minced thyme Beef Soup 10 Beef Mushroom Barley Soup 11 Russet Sirloin Soup 12 Saucy Cabbage Beef Soup 13 Dry Parmesan Chuck Soup 14 Northern Cannellini Beef Soup 15 Golden Chuck Roast Soup 16 Stewed Cocktail Soup 17 Juicy Pearls Soup 20 Red Beef Leaves Soup 21 Messy Fusilli Lasagna Soup 22 Chili and Corny Oxtail Soup 23 Crazy Spring Soup 24 Frozen's Cocktail Soup 25 White Curry Soup 26 Italian Chunky Mushroom Soup 27 Chile Sauerkraut Soup 30 Classic Beef Pearls Soup 31 Hot Bok Sirloin Soup 32 Stewed Potato Soup 33

Stewed Green Corn Soup 34 Asian Steak Noodles Soup 35 Saucy Hot Winter Soup 36 Addictive Carrot Juice Soup 37 Tex Mex Turkey Soup 40 Hot and Sweet Soup 41 Marjoram Liver Soup 42 Lime Beef Soup 43 Chunky Messy Garden Soup 44 Black Pea Sirloin Soup 45 Consommé Jungle Soup 46 Italian Worcestershire Soup 47 3-Ingredient Beef Soup 50 Chayote’s Bones Soup 51 Bell Mushroom Soup 52 Ricy Cabbage Soup 53 Cottage Steak Soup 54 Chunky Corned Beef Soup 55 Bell Spanish Beef Soup 56 Crushed Idaho Soup 57 Classic Sirloin Red Wine Soup 60 Hungarian Paprika Goulash Soup 61

Bell Green Beef Soup 62 Tabasco Soup 63 Asian Anise Soup 64 Classic French Soup 65 Italian Macaroni Soup 66 Red Wine Fennel Soup 67

Roasted

Stewed Soup

Prep Time: 20 mins Total Time: 5 hrs 50 mins Servings per Recipe: 10 Calories 321 kcal Fat 17.3 g Carbohydrates 22.4g Protein 20 g Cholesterol 62 mg Sodium 605 mg

Ingredients 1 (3 lb) beef chuck roast 1/2 C. barley 1 bay leaf 2 tbsp oil 3 carrots, chopped 3 stalks celery, chopped 1 onion, chopped 1 (16 oz.) package frozen mixed vegetables 4 C. water

4 cubes beef bouillon cube 1 tbsp white sugar 1/4 tsp ground black pepper 1 (28 oz.) can chopped stewed tomatoes Salt to taste Ground black pepper to taste

Directions 1. Get a slow cooker and place in it the beef then cover it with broth and bay leaf. Put on the lid and it or 5 h on high. 2. Drain the beef and shred it. Place it aside. 3. Place a stew pot over medium heat and heat the oil in it. Add the veggies and them for 6 min. 4. Stir in the rest of the ingredients and them until they start boiling. Lower the heat and the soup for 15 min. 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

Roasted Stewed Soup

7

MINCED

thyme Beef Soup

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 598 kcal Fat 20 g Carbohydrates 70.6g Protein 237.4 g Cholesterol 95 mg Sodium 1153 mg

Ingredients 2 lbs ground beef 4 carrots, diced 4 celery ribs, chopped 1 onion, chopped 4 potatoes, peeled and cut into 1-inch pieces 1 (15 oz.) can tomato sauce 1 (14.5 oz.) can whole tomatoes, crushed 1 (15 oz.) can peas, undrained

1 (15.25 oz.) can whole kernel corn, drained and rinsed 1 (15 oz.) can green beans, drained and rinsed Ground black pepper to taste 1/8 tsp ground thyme 1 bay leaf, or more to taste 1/4 C. water, as needed

Directions 1. The mined beef in a heated stew pot for 10 min. remove the excess grease. 2. Add the celery with onion and carrot then them for 6 min. Stir in the potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans, a pinch of salt and pepper. 3. Mix them well then add the thyme with bay leaf and 1/4 C. of water. 4. The soup until it starts simmering then put on the lid and it for 1 h 5 min on low heat while stirring most of the time and adding extra water if needed. 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

10

Minced thyme Beef Soup

Beef Mushroom Barley Soup

Prep Time: 15 mins Total Time: 3 hrs 25 mins Servings per Recipe: 6 Calories 554 kcal Fat 2Fat: 25.3 g Carbohydrates 43.9g Protein 137.8 g Cholesterol 83 mg Sodium 220 mg

Ingredients 2 lbs beef stew meat, cut into small pieces 1 tbsp vegetable oil 1 1/2 onion, chopped 3 stalks celery, chopped 3 carrots, chopped

7 1/2 C. beef stock 8 oz. pearl barley 1 lb mushrooms, sliced

Directions 1. Heat a large pan on over medium heat and brown in it the beef for 8 min. Drain it and transfer it to a stock pot. 2. Heat the oil in the pan and sauté in it the celery with carrot and onion for 6 min. Transfer the cooked veggies to the stock pot. 3. Add the beef stock with barley then it until it starts simmering. 4. Lower the heat and simmer the soup for 2 h on low heat. Add the mushroom and simmer the soup for 1 h. 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

Beef Mushroom Barley Soup

11

RUSSET

Sirloin Soup

Prep Time: 2 mins Total Time: 40 mins Servings per Recipe: 8 Calories 250 kcal Fat 13.1 g Carbohydrates 15g Protein 18.4 g Cholesterol 57 mg Sodium 1380 mg

Ingredients 1 1/2 lbs ground sirloin 1 C. chopped onion 2 (14.5 oz.) cans stewed tomatoes 5 C. water 1 tbsp salt 2 cubes beef bouillon cube 2 carrots, chopped 2 stalks celery, chopped 1 russet potato, chopped

1/4 tsp dried thyme 1 bay leaf 1/4 tsp dried basil

Directions 1. 2. 3. 4.

12

The onion with minced beef for 10 min. Discard the grease. Add the rest of the ingredients and stir them. The soup for 50 min on low heat Adjust the seasoning of the soup then serve it warm. Enjoy.

Russet Sirloin Soup

Saucy Cabbage Beef Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 12 Calories 230 kcal Fat 9.3 g Carbohydrates 20.1g Protein 14.2 g Cholesterol 28 mg Sodium 115 mg

Ingredients 1 tbsp vegetable oil 1 1/2 C. chopped onion 1 C. chopped celery 1 C. chopped carrots 2 cloves garlic, minced 10 C. beef stock 3/4 C. barley 1 bay leaf 3 sprigs fresh thyme, chopped

1/2 C. red wine 2 C. cubed potatoes 2 C. diced cooked beef 1 tsp browning sauce (optional) 1 1/2 C. chopped cabbage Salt and pepper to taste

Directions 1. Heat the oil in a stock pot on medium heat. Add the garlic with celery, carrot and onion then them for 6 min. 2. Add the beef stock, barley, bay leaf and thyme. The soup on low until the barley becomes tender. 3. Stir in the wine, potatoes, and beef, browning and seasoning sauce. 4. The soup for 10 min 5. Stir in the cabbage and it for 14 min on low heat. 6. Adjust the seasoning of the soup then serve it warm. 7. Enjoy.

Saucy Cabbage Beef Soup

13

DRY PARMESAN

Chuck Soup

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 8 Calories 343 kcal Fat 9.3 g Carbohydrates 38.4g Protein 124.6 g Cholesterol 36 mg Sodium 1351 mg

Ingredients 2 tbsp olive oil 1 lb beef chuck, cut into 1-inch cubes Salt and pepper to taste 2 large stalks celery, chopped 2 large carrots, chopped 1 large onion, chopped 6 cloves garlic, chopped 1 1/2 tsp dried cilantro 1 tsp dried oregano

2 (32 oz.) cartons chicken broth 1 (28 oz.) can diced tomatoes 2 C. dry lentils 1/4 C. chopped fresh parsley 1/2 C. grated Parmesan cheese, or to taste

Directions 1. Season the beef with some salt and pepper. 2. Place a stock pot on medium heat. Heat the oil in it and in it the beef for 10 min. 3. Drain the beef and place it aside. Add the celery, carrot, onion, garlic, cilantro, and oregano to the pot with the remaining oil in the pot. 4. Them for 9 min. Stir in the broth, tomatoes, and beef then them on high heat until they start boiling. 5. Put on the lid and lower the heat. The soup for 1 h Stir the lentils and the soup for 42 min. 6. Stir in the parsley with parmesan cheese. 7. Adjust the seasoning of the soup then serve it warm. 8. Enjoy.

14

Dry Parmesan Chuck Soup

Northern Cannellini Beef Soup

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 16 Calories 341 kcal Fat 11.6 g Carbohydrates 34.8g Protein 124.1 g Cholesterol 47 mg Sodium 585 mg

Ingredients

Directions

2 tbsp olive oil 2 large yellow onions, diced 6 stalks celery, cut into 1/2-inch pieces 4 carrots, sliced 1/8-inch thick 3 cloves garlic, chopped 2 1/2 lbs lean ground beef 46 oz. lowVegetable juice (such as V8(R)) 46 oz. reducedBeef broth 1 (28 oz.) can diced tomatoes 1 tbsp Italian seasoning 2 cubes beef bouillon 1 tsp ground thyme 1/4 tsp cayenne pepper Salt and pepper to taste 1 (15.25 oz.) can yellow corn, drained 1 (15.25 oz.) can red kidney beans, drained and rinsed 1 (15 oz.) can cannellini beans, drained and rinsed 1 (15 oz.) can great Northern beans, drained and rinsed 1 (14.5 oz.) can cut green beans, drained 8 oz. frozen peas 8 oz. frozen lima beans 8 oz. frozen sliced okra

1. Place a large stew pot on medium heat and heat the oil in it. Add the carrot with celery and onion then them for 7 min. 2. Add the garlic and them for 2 min. 3. Heat a large skillet on medium heat. Brown in it the beef in batches for 8 min per batch. 4. Drain the browned beef and transfer it to the pot. Them for 3 min 5. Add the vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper. 6. Them until they start boiling. Lower the heat and put on the lid. The soup for 1 h 5 min 7. Fold in the corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra. 8. The soup until it starts boiling again. Keep it on a rolling boil for 12 min. 9. Adjust the seasoning of the soup then serve it warm. 10. Enjoy.

Northern Cannellini Beef Soup

15

GOLDEN CHUCK

Roast Soup

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 168 kcal Fat 6.5 g Carbohydrates 18.7g Protein 9.7 g Cholesterol 17 mg Sodium 383 mg

Ingredients 1/2 lb boneless beef chuck roast, cut into 1/2-inch pieces 1 tbsp olive oil 2 C. cubed unpeeled Yukon Gold potatoes 2 medium carrots, peeled, cut in half lengthwise and sliced 1 tbsp all-purpose flour 1 (32 oz.) carton Swanson(R) Lower

Beef Broth 2 tbsp tomato paste 1 tsp chopped fresh thyme leaves 1 C. green beans, trimmed and cut into 1/2-inch pieces 1 C. frozen peas

Directions 1. Season the roast with some salt and pepper. 2. Place a large saucepan on medium heat and heat the oil in it. Brown in it the beef for 8 min. 3. Stir in the carrot with potato and them for 6 min. add the flour and mix them while cooking for 1 min. 4. Add the broth, tomato paste and thyme then bring them to a boil. Lower the heat and put on the lid then simmer the soup for 22 min. Stir in the rest of the ingredients and simmer the soup for another 22 min. 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

16

Golden Chuck Roast Soup

Stewed

Cocktail Soup

Prep Time: 20 mins Total Time: 8 hrs 20 mins Servings per Recipe: 6 Calories 306 kcal Fat 19 g Carbohydrates 9.4g Protein 23.4 g Cholesterol 66 mg Sodium 1124 mg

Ingredients 2 tbsp olive oil 1 lb lean beef stew meat 1 tbsp seasoning salt, or to taste 1/2 tsp ground black pepper 1 small onion, finely chopped 1/2 green bell pepper, finely chopped 2 1/2 C. beef broth

1 (15 oz.) can mixed vegetables 1 (11.5 fl oz.) can spicy vegetable juice cocktail

Directions 1. Season the beef with some salt and pepper. 2. Place a large skillet on medium heat. Brown in it the beef with bell pepper and onion for 8 min. Spoon the mix to a slow cooker and add to it the broth. 3. Put on the lid and the soup for 7 min on low. Add the rest of the ingredients and put on the lid. The soup for 40 min on low 4. Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

Stewed Cocktail Soup

17

JUICY

Pearls Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 245 kcal Fat 13 g Carbohydrates 16.5g Protein 14.8 g Cholesterol 43 mg Sodium 848 mg

Ingredients 1 tsp olive oil 1 tsp minced garlic 1 onion, diced 2 (26 oz.) containers beef broth 1 lb lean ground beef 1 (14.5 oz.) can diced tomatoes 1 (12 fluid oz.) can tomato juice 1 C. frozen mixed vegetables 1/2 C. pearl barley

1 tsp dried basil 1 tsp dried parsley Ground black pepper

Directions 1. Place a stew pot over medium heat. Add the oil and heat it. Sauté in it the onion with garlic for 6 min. Add beef with broth and them for 12 min. 2. Fold in the rest of the ingredients. Lower the heat and put on the lid then the soup for 45 min. 3. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

20

Juicy Pearls Soup

Red Beef

Leaves Soup

Prep Time: 20 mins Total Time: 8 hrs 20 mins Servings per Recipe: 10 Calories 211 kcal Fat 8.7 g Carbohydrates 20.3g Protein 14.1 g Cholesterol 28 mg Sodium 1154 mg

Ingredients 2 tbsp vegetable oil 1 lb ground beef 1/2 large onion, chopped 5 C. chopped cabbage 2 (16 oz.) cans red kidney beans, drained 2 C. water 24 oz. tomato sauce

4 beef bouillon cubes 1 1/2 tsp ground cumin 1 tsp salt 1 tsp pepper

Directions 1. Place a stew pot over medium heat and heat the oil in it. Brown in it the onion with beef for 8 min. Discard the fat. 2. Spoon the mix into a slow cooker with the rest of the ingredients. Put on the lid and soup for 7 h on low. 3. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

Red Beef Leaves Soup

21

MESSY

Fusilli Lasagna Soup

Prep Time: 5 mins Total Time: 27 mins Servings per Recipe: 4 Calories 285 kcal Fat 15.3 g Carbohydrates 9.3g Protein 25 g Cholesterol 73 mg Sodium 949 mg

Ingredients 1 lb ground beef 1/2 tsp garlic powder 1/2 tsp onion powder 2 (14 oz.) cans beef stock 1 (14.5 oz.) can diced tomatoes

1/2 tsp Italian seasoning 1/2 C. fusilli pasta, or more to taste 1/4 C. grated Parmesan cheese

Directions 1. Place a soup pot over medium heat and brown in it the beef with garlic powder and onion powder for 6 min. discard the fat. 2. Stir in the beef stock, diced tomatoes, and Italian seasoning. Them until they start boiling. Add the pasta and the soup for 13 min while stirring often. Add the cheese and stir them. 3. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

22

Messy Fusilli Lasagna Soup

Chili

and Corny Oxtail Soup

Prep Time: 30 mins Total Time: 4 hrs Servings per Recipe: 8 Calories 16.1 g Fat 56.1g Carbohydrates 137.5 g Protein 92 mg Cholesterol 372 mg Sodium 1154 mg

Ingredients 2 tbsp olive oil 2 lbs beef oxtail, cut into pieces 1 lb cubed beef stew meat (optional) 1 cube beef bouillon 1 onion, chopped 2 stalks celery, chopped 1/2 tsp chili powder 3/4 tsp ground cumin Salt and pepper to taste 4 ears corn on the cob, broken in half

3 carrots, coarsely chopped 2 russet potatoes cut into bite-sized pieces 1/3 C. lentils, picked over and rinsed 1/3 C. long grain rice 1 C. frozen mixed vegetables (optional) 1 head cabbage, cored and cut into 8 wedges 8 corn tortillas (optional)

Directions 1. Place a large stock pot on medium heat. Add the oil and heat it. Sauté in it the beef with oxtail for 3 min on each side pour the water over the meat until it is covered. 2. The soup until it starts boiling. Lower the heat and simmer the soup for 33 min. remove the rising foam on top. 3. Stir in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears. The soup on low for 2 h with the lid on 4. Add the potato with carrots and cook for 35 min. Add the lentils, rice, mixed vegetables, and cabbage cook them for 32 min 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

Chili and Corny Oxtail Soup

23

CRAZY

Spring Soup

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 10 Calories 389 kcal Fat 16.5 g Carbohydrates 36.4g Protein 123.8 g Cholesterol 50 mg Sodium 278 mg

Ingredients 2 tbsp olive oil 2 lbs beef stew meat, cut into bite-size pieces 1 large onion, chopped 2 bay leaves 3 carrots, diced 4 small red potatoes, diced 2 quarts beef stock 1/2 lb fresh green beans cut into 1-inch pieces 3 ears fresh corn, kernels cut from cob

1/2 C. frozen petite peas 1 zucchini, diced 1/2 head cabbage, chopped 2 (14.5 oz.) cans diced tomatoes 1 tsp Italian seasoning blend 1/4 tsp garlic powder Salt and ground black pepper to taste 1/3 C. uncooked orzo pasta

Directions 1. 2. 3. 4.

Place a large soup pot over medium heat. Add the beef and brown it for 8 min. Stir in the onion and bay leaves then them for 6 min. Add the carrots, potatoes, and beef stock. Lower the heat and simmer the soup for 6 min. Add the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic powder, salt, and pepper. 5. Put on the lid and the soups on low heat for 1 h. add the orzo and simmer the soup for 6 min. 6. Adjust the seasoning of the soup then serve it warm. 7. Enjoy.

24

Crazy Spring Soup

Frozen's

Cocktail Soup

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 431 kcal Fat 16.3 g Carbohydrates 47.2g Protein 126.1 g Cholesterol 69 mg Sodium 685 mg

Ingredients 1 1/2 lbs lean ground beef 1 (46 fluid oz.) can tomato-vegetable juice cocktail 1 onion, diced 4 potato, diced

1 (16 oz.) package frozen mixed vegetables Salt and pepper to taste

Directions 1. 2. 3. 4. 5.

Place a large soup pot over medium heat. In it the beef for 8 min. discard the grease. Stir in the rest of the ingredients and them until they start boiling. Lower the heat and simmer the soup until the veggies becomes tender. Adjust the seasoning of the soup then serve it warm. Enjoy.

Frozen's Cocktail Soup

25

WHITE CURRY

Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 343 kcal Fat 19.8 g Carbohydrates 20.5g Protein 20 g Cholesterol 61 mg Sodium 939 mg

Ingredients 2 tbsp butter 2 onions, chopped 1 lb cubed beef stew meat 6 C. beef stock 2 tbsp curry powder 2 bay leaves

2 potatoes, sliced 2 tbsp distilled white vinegar 2 tsp salt

Directions 1. Place a medium saucepan over medium heat. Add the butter and it until it melts. 2. Add the beef with onion and brown them for 6 min. 3. Stir in the beef stock, curry and bay leaves. Put on the lid and the soup for 35 min over low heat. 4. Once the time is up, stir in the rest of the ingredients. The soup for 50 min. Discard the bay leaves. 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

26

White Curry Soup

Italian

Chunky Mushroom Soup

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 10 Calories 404 kcal Fat 23.5 g Carbohydrates 28g Protein 20.8 g Cholesterol 61 mg Sodium 85 mg

Ingredients 2 lbs beef stew meat, diced into 1 inch pieces Salt and pepper to taste 4 tbsp vegetable oil 1 C. chopped onion 1 C. sliced carrots 1/2 C. fresh sliced mushrooms 1/2 tsp minced garlic

1/4 tsp dried thyme 1 (14.5 oz.) can chicken broth 3 C. water 1 (16 oz.) package frozen mixed vegetables 4 small red potatoes cut into chunks 1/2 C. barley

Directions 1. Season the beef with some salt and pepper. 2. Place a large soup pot over medium heat. Heat in it half of the oil. 3. Add the beef and brown it for 6 min. Drain the beef and place it aside. Heat the remaining oil in the same pot. 4. Stir in the onions, carrots and mushrooms. Them for 6 min 5. Stir in the thyme with garlic and them for 4 min. 6. Add the chicken broth and 3 C. of water, mixed vegetables, potatoes and barley, a pinch of salt and pepper. 7. The soup until it starts boiling. Put on the lid and it on low heat for 1 h 35 min. 8. Adjust the seasoning of the soup then serve it warm. 9. Enjoy.

Italian Chunky Mushroom Soup

27

CHILE

Sauerkraut Soup

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 177 kcal Fat 6.7 g Carbohydrates 27g Protein 3.7 g Cholesterol 4 mg Sodium 513 mg

Ingredients 3 beef soup bones 2 tbsp olive oil, divided 1 (16 oz.) jar sauerkraut - rinsed and drained 1 onion, chopped 2 large baking potatoes, peeled and cubed

1 tbsp hot chile sauce, or to taste Salt to taste 1/4 C. sour cream (optional)

Directions 1. Put a large stew pot over medium heat. Add the bones and cover them with water 2 inches on top. Them until they start boiling. Lower the heat and them for 1 h. To make the stock 2. Once the time is up, drain the bones and place them aside to cool down. Remove the meat in them and place it aside. 3. Place a large skillet over medium heat. Add the sauerkraut and it for 3 min. cover it with some water. Put on the lid and it for 32 min on low very low heat. 4. Discard the water and place the sauerkraut aside. Heat the rest of the oil in a large skillet. Add the onion and it for 4 min. 5. Stir the potato to the stock and bring it to a boil. Lower the heat and the potato for 14 min or until it become tender. Add the cooked onion with sauerkraut and the meat from the bones. 6. Stir in the chili sauce with a pinch of salt and pepper. Lower the heat and the soup for 16 min on low. 7. Adjust the seasoning of the soup then serve it warm. 8. Enjoy. 30

Chile Sauerkraut Soup

Classic

Beef Pearls Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 353 kcal Fat 9.6 g Carbohydrates 45.7g Protein 120.6 g Cholesterol 28 mg Sodium 143 mg

Ingredients 2 quarts beef stock 1 C. diced cooked beef 1(12 oz.) package barley

Ground black pepper to taste

Directions 1. Place a large soup pot over medium heat. Add the stock and it until it starts boiling. Stir in the barley with beef. 2. Lower the heat and put on the lid. The soup for 1 h 5 min 3. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

Classic Beef Pearls Soup

31

HOT BOK

Sirloin Soup

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 4 Calories 212 kcal Fat 8.8 g Carbohydrates 6.3g Protein 26.5 g Cholesterol 71 mg Sodium 1405 mg

Ingredients 1 tbsp olive oil 1 clove garlic, minced 1/2 onion, chopped 1 lb beef sirloin tips 1 tsp salt 1 tsp ground black 1 (10.5 oz.) can chicken broth

2 1/2 C. water 2 tbsp lime juice 1 jalapeno pepper, chopped 1 head bok choy, chopped 2 tbsp chile-garlic sauce

Directions 1. Place a soup pot over medium heat. Add the oil and heat it. Add the onion with garlic and for 6 min. 2. Add the beef with a pinch of salt and pepper. Them for 6 min. Stir in the chicken broth, water, lime juice, and jalapeno. Increase the heat to high and the soup until it starts boiling. 3. Add the boo choy and lower the heat. The soup for 6 min. Stir in the chili garlic sauce. 4. Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

32

Hot Bok Sirloin Soup

Stewed Potato Soup

Prep Time: 1 hr Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 382 kcal Fat 21.3 g Carbohydrates 20.5g Protein 25.8 g Cholesterol 67 mg Sodium 958 mg

Ingredients 1 lb cubed beef stew meat 2 onions, chopped 2 tbsp margarine 6 C. beef stock 2 tbsp curry powder 2 bay leaves

2 potatoes, sliced 2 tbsp distilled white vinegar 2 tsp salt

Directions 1. Place a soup pot over medium heat. Add the margarine and melt it. The beef for 4 min 2. Stir in the beef stock, curry and bay leaves. Lower the heat and the soup for 35 min with the lid on. 3. Stir in the rest of the ingredients. Lower the heat and the soup for 50 min. 4. Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

Stewed Potato Soup

33

STEWED

Green Corn Soup

Prep Time: 15 mins Total Time: 6 hrs 15 mins Servings per Recipe: 6 Calories 362 kcal Fat 10.8 g Carbohydrates 45.6g Protein 123.7 g Cholesterol 50 mg Sodium 1182 mg

Ingredients 1 (32 fluid oz.) container beef broth or more if needed 3 carrots cut into bite-size pieces 1 large stalk celery, cut into bite-size pieces 1 1/2 tbsp chopped fresh parsley 1/2 tsp celery seed 2 bay leaves 1 lb lean ground beef 1 onion, chopped 1 clove garlic, minced, or to taste

1 (14.5 oz.) can stewed tomatoes 2 potatoes, peeled and cut into bite-size pieces 1 (15.25 oz.) can whole kernel corn, drained 1 (15 oz.) can green beans, drained 1 (15 oz.) can peas, drained

Directions 1. Combine the beef broth, carrots, celery, parsley, celery seed, and bay leave. Put on the lid and the soup for 2 h 10 min on high. 2. Place a large skillet over medium heat. Add the garlic with onion and beef. Cook them for 12 min. discard the fat. Add the tomato and them until they start boiling. 3. Transfer the beef mix to the slow cooker with the rest of the ingredients. Put on the lid and them for 4 h 15 min on high. 4. Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

34

Stewed Green Corn Soup

Asian

Steak Noodles Soup

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 258 kcal Fat 5.8 g Carbohydrates 30.9g Protein 120.9 g Cholesterol 43 mg Sodium 2160 mg

Ingredients 4 oz. dried rice noodles 6 C. cold water 3 (10.5 oz.) cans condensed beef broth 1 tsp chopped fresh ginger root 1/2 tsp kosher salt 1 Thai chile, chopped 1/2 lb boneless top round steak, sliced very thin 1/4 lb fresh basil

4 tbsp snipped fresh cilantro 1/4 lb mung bean sprouts 4 green onions, thinly sliced 4 wedges lime Hot pepper sauce (optional) Oyster sauce (optional)

Directions 1. Get a mixing bowl: Place the noodles and cover it water. Place it aside for 35 min. 2. Bring a salted pot for water to a boil. Add the noodles and it for 4 min. discard the water and place the noodles aside. 3. Place a soup pot over medium heat. Add the beef broth, ginger, salt, and Thai pepper. Them until they start boiling. Lower the heat and the soup for 17 min. 4. Divide the noodles between 4 serving bowls. Top it with the raw steak slices, hot soup, lime wedge, basil leaves, cilantro, mung beans and green onions. Serve your soup hot. 5. Enjoy.

Asian Steak Noodles Soup

35

SAUCY

Hot Winter Soup

Prep Time: 20 mins Total Time:1 hr 50 mins Servings per Recipe: 8 Calories 216 kcal Fat 5.8 g Carbohydrates 20.3g Protein 19.6 g Cholesterol 45 mg Sodium 550 mg

Ingredients 1 tbsp olive oil 1 1/2 lbs beef top sirloin, cut into bitesized pieces 3 ribs celery, chopped 1 small onion, chopped 4 C. water 2 (14 oz.) cans beef broth 1 (14 oz.) can petite diced tomatoes 1 (14 oz.) can diced tomatoes 2 potatoes cut into bite-sized pieces 10 baby carrots, chopped

2 tsp garlic powder 2 small bay leaves 1 C. frozen corn 1 C. frozen green beans 2 tsp hot pepper sauce (such as Tabasco(R))

Directions 1. Place a large soup pot over medium heat. Add the oil and heat it. Add the beef and it for 6 min. drain it and place it aside. 2. Add the onion with celery to the pot and them for 6 min. Stir in the beef back with water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves. 3. Put on the lid and the soup until it starts boiling. Lower the heat and remove the lid. The soup for 50 min 4. Add the rest of the ingredients. Put on the lid and the soup for 35 min. 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

36

Saucy Hot Winter Soup

Addictive

Carrot Juice Soup

Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings per Recipe: 6 Calories 364 kcal Fat 16.2 g Carbohydrates 38.8g Protein 120 g Cholesterol 51 mg Sodium 1252 mg

Ingredients 1 lb cubed beef stew meat 1 (15.25 oz.) can whole kernel corn, undrained 1 (15 oz.) can green beans 1 (15 oz.) can carrots with juice 1 (15 oz.) can sliced potatoes with juice

1 (28 oz.) can crushed tomatoes 1 (1.25 oz.) package beef with onion soup mix Salt and pepper to taste

Directions 1. Combine all the ingredients in a greased slow cooker. Put on the lid and it for 6 h 30 min on low. 2. Adjust the seasoning of the soup then serve it warm. 3. Enjoy.

Addictive Carrot Juice Soup

37

TEX MEX

Turkey Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 277 kcal Fat 7.8 g Carbohydrates 20g Protein 29.6 g Cholesterol 72 mg Sodium 935 mg

Ingredients 1 lb lean ground beef 1 lb lean ground turkey 1/2 onion, chopped 1 1/2 C. water 2 (28 oz.) cans diced tomatoes 1 1/2 tsp garlic powder (such as Lawry's(R)) 1 1/2 tsp sea salt, or to taste 1/2 tsp dried basil 1/2 tsp finely ground black pepper, or to taste

3 1/2 tsp beef base (such as Better Than Bouillon(R)) 2 (12 oz.) packages frozen mixed vegetables

Directions 1. Place a soup pot over medium heat. Add the turkey with beef and them for 8 min. add the onion and them for 6 min. discard the grease. 2. Stir in the rest of the ingredients. The soup until it starts boiling. Lower the heat and simmer the soup for 25 min. 3. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

40

Tex Mex Turkey Soup

Hot

and Sweet Soup

Prep Time: 25 mins Total Time: 6 hrs 30 mins Servings per Recipe: 4 Calories 205 kcal Fat 6.6 g Carbohydrates 24g Protein 13.7 g Cholesterol 26 mg Sodium 429 mg

Ingredients 3 tbsp vegetable oil 2 tbsp all-purpose flour 1 1/2 lbs beef stew meat, trimmed 1 (32 oz.) carton beef stock 4 C. hot water 2 C. fresh green beans cut into bite-sized pieces 1 (15 oz.) can tomato sauce 1 (14.5 oz.) can stewed tomatoes 4 carrots, sliced into circles 4 potatoes cut into large dice

1 1/2 C. fresh corn kernels 1 C. chopped celery 1 yellow onion, diced 1/2 C. sweet peas 4 tsp beef bouillon granules 3 tbsp dried parsley 2 bay leaves 1 tsp thyme 1/2 tsp chili powder 1/2 tsp ground black pepper

Directions 1. Get a mixing bowl: Place in it the flour. Season the beef with some salt and pepper. Coat it with the flour. 2. Place a soup over medium heat. Heat the oil in it. Add the beef and brown in it for 6 min. Stir in the rest of the ingredients. 3. Put on the lid and lower the heat. Simmer the soup for 6 min while stirring it occasionally. 4. Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

Hot and Sweet Soup

41

MARJORAM

Liver Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 1008 kcal Fat 68.3 g Carbohydrates 40g Protein 156.5 g Cholesterol 1451 mg Sodium 153355 mg

Ingredients 1 C. ground chicken liver 1 C. dried bread crumbs 3 tbsp all-purpose flour 2 eggs 1/4 tbsp chopped fresh parsley 1 tsp salt 1/8 tsp dried marjoram 1/8 tsp ground mace 1 clove garlic, minced 2 lbs short rib steaks 2 onions, thinly sliced

3 stalks chopped celery, with leaves 4 tsp salt 3/4 tsp ground black pepper 8 C. water 2 carrots, halved 3 tomatoes, chopped 4 sprigs fresh parsley

Directions 1. Get a mixing bowl: Add the liver, bread crumbs, flour, eggs, parsley, 1 tsp salt, marjoram, mace, and garlic. Combine them well. Place the mix aside. 2. Place a large soup over medium heat. Add the rest of the ingredients. Put on the lid and the soup until it starts boiling. Lower the heat and the soup for 1 h 35 min. 3. Drain the carrot the meat. Cut into small pieces. Stir them back into the pot and it until it start boiling. 4. Form the liver mix into meatballs and stir them into the soup. The soup over medium heat for 10 min 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy. 

42

Marjoram Liver Soup

Lime

Beef Soup

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 359 kcal Fat 11.7 g Carbohydrates 36.5g Protein 128.3 g Cholesterol 50 mg Sodium 1881 mg

Ingredients 1 lb beef shank 1 tomato, quartered 2 potatoes, cubed 1 onion, chopped 3 carrots, chopped 1/2 medium head cabbage, chopped 4 cloves garlic, minced

6 tsp chopped fresh cilantro 1 tbsp salt 1/4 tsp ground cumin 2 fluid oz. fresh lime juice

Directions 1. Place a soup pot over low heat. Add the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 tsp cilantro, salt and cumin. 2. Cover them with water. Put on the lid and the soup for 2 h 10 min. 3. Remove the cover and the soup for 1 h 5 min while stirring occasionally. Serve the soup hot with the rest of the cilantro and lime juice. 4. Enjoy.

Lime Beef Soup

43

CHUNKY MESSY

Garden Soup

Prep Time: 30 mins Total Time:12 hrs 30 mins Servings per Recipe: 4 Calories 260 kcal Fat 10.6 g Carbohydrates 20.6g Protein 17.3 g Cholesterol 40 mg Sodium 570 mg

Ingredients 1 C. dry mixed beans 1 1/2 lbs cubed beef stew meat 5 C. beef broth 1 C. red wine 1 (28 oz.) can whole peeled tomatoes 4 large carrots cut into 2 inch pieces 3 stalks celery, cut into 2 inch pieces 3 potatoes, peeled and cubed 3 cloves garlic, minced 4 green onions, chopped 1 tsp salt

1 tsp ground black pepper 1 tsp ground cayenne pepper 1/2 tsp crushed red pepper flakes 1 tbsp dried oregano 1 tbsp ground dry mustard 1 dash hot sauce

Directions 1. Transfer the mixed beans to a large saucepan. Cover them water adding 2 inches on top. They until they start rolling boil. Keep boiling them for 12 min. 2. Turn off the heat. Place the beans with the lid on for 2 h 15 min. Rinse the beans and drain them. 3. Transfer the beans with the rest of ingredients to a slow cooker. Put on the lid and the soup for 11 h. 4. Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

44

Chunky Messy Garden Soup

Black Pea

Sirloin Soup

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 4 Calories 354 kcal Fat 10.4 g Carbohydrates 45.9g Protein 122.4 g Cholesterol 46 mg Sodium 1465 mg

Ingredients 1 (32 fluid oz.) container beef broth or more if needed 1 lb ground sirloin beef 1 (15.25 oz.) can whole kernel corn, drained 1 (15 oz.) can green beans, drained 1 (15 oz.) can peas, drained 1 (14 oz.) can tomato sauce 3 carrots cut into bite-size pieces 2 potatoes, peeled and cut into bite-size pieces

1 onion, chopped 1 large stalk celery, cut into bite-size pieces 1 clove garlic, minced 1 1/2 tbsp chopped fresh parsley 1/2 tsp celery seed 2 bay leaves Salt and ground black pepper to taste

Directions 1. Combine all the ingredients in a slow cooker. Put on the lid and them for 8 h on low while adding more broth if needed. 2. Adjust the seasoning of the soup then serve it warm. 3. Enjoy.

Black Pea Sirloin Soup

45

CONSOMMÉ

Jungle Soup

Prep Time: 20 mins Total Time: 6 hrs 20 mins Servings per Recipe: 6 Calories 293 kcal Fat 8.4 g Carbohydrates 33.4g Protein 122.4 g Cholesterol 37 mg Sodium 814 mg

Ingredients 3/4 lb beef stew meat, cut into 1 inch cubes 2 onions, diced 3 cloves garlic, minced 1 large stalk celery, minced 2 carrots, finely chopped 1/4 lb green beans cut into 1 inch pieces 8 oz. fresh mushrooms, coarsely chopped 3 potatoes, peeled and diced

1 (14.5 oz.) can crushed tomatoes 1 (8 oz.) can tomato sauce 1 bay leaf 1/2 tsp ground black pepper 1/2 tsp dried thyme 1/4 tsp dried marjoram 2 (14.5 oz.) cans fat-free chicken broth 1/2 C. all-purpose flour 2 (10.5 oz.) cans beef consommé

Directions 1. Combine all the ingredients in a slow cooker. Stir them well. 2. Put on the lid and the soup for 8 h on low. Adjust the seasoning of the soup then serve it warm. 3. Enjoy.

46

Consommé Jungle Soup

Italian

Worcestershire Soup

Prep Time: 15 mins Total Time: 7 hrs 25 mins Servings per Recipe: 6 Calories 264 kcal Fat 7.9 g Carbohydrates 30.5g Protein 118 g Cholesterol 34 mg Sodium 1504 mg

Ingredients 1 lb ground beef 2 cloves garlic, minced 1 small onion, diced 1 green bell pepper, diced 3 stalks celery, diced 1 (29 oz.) can Italian-style stewed tomatoes, drained 1 (15 oz.) can mixed vegetables, drained

2 quarts beef broth 3 tbsp soy sauce 2 tbsp Worcestershire sauce 3/4 tsp paprika Salt and pepper to taste 6 oz. dry fusilli pasta

Directions 1. Place a large skillet over medium heat. Add the beef with garlic, onion, and green bell pepper. Those for 6 min. discard the grease. 2. Place the mix into a greased slow cooker with the rest of the ingredients except for the pasta and stir them. Put on the lid and the soup for 7 h 15 min on low. 3. Add the pasta and the soup for 16 min on low. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

Italian Worcestershire Soup

47

3-INGREDIENT

Beef Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 343 kcal Fat 16.4 g Carbohydrates 29.6g Protein 120.3 g Cholesterol 57 mg Sodium 695 mg

Ingredients 1 lb lean ground beef 48 oz. tomato-vegetable juice cocktail 2 (16 oz.) packages frozen mixed vegetables

Directions 1. Place a large soup pot over medium heat. Add the beef and brown in it for 6 min. discard the grease. 2. Stir in the rest of the ingredients. Lower the heat and the soup for 35 min. adjust the seasoning of the soup then serve it warm. 3. Enjoy.

50

3-Ingredient Beef Soup

Chayote’s

Bones Soup

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 5 Calories 234 kcal Fat 5.7 g Carbohydrates 25.9g Protein 22 g Cholesterol 39 mg Sodium 1135 mg

Ingredients 2 lbs beef shank, with bone 1 tbsp vegetable oil 2 tsp salt 2 tsp ground black pepper 1 onion, chopped 1 (14.5 oz.) can diced tomatoes 3 C. beef broth 4 C. water 2 medium carrot, coarsely chopped 1/4 C. chopped fresh cilantro 1 potato, quartered (optional)

2 ears corn, husked and cut into thirds 2 chayotes, quartered (optional) 1 medium head cabbage, cored and cut into wedges 1/4 C. sliced pickled jalapenos 1/4 C. finely chopped onion 1 C. chopped fresh cilantro 2 limes cut into wedges 4 radishes, quartered

Directions 1. Remove the meat from the beef bones and cut them into bite size pieces. Season both the bones and meat with some salt and pepper. 2. Place a soup pot over medium heat. Add the bones and meat then brown them for 6 min. Stir in the onion and them for 4 min. 3. Add the broth with tomato to cover half inch of the mix and add more water if needed. Lower the heat and put on the lid loosely. The soup for 1 h 10 min 4. Stir in the water and the soup until it starts simmering. Stir in the carrot and 1/4 C. cilantro. Simmer the soup for 12 min. 5. Add the potato, corn and chayote. The soups for 15 min until the veggies soften Stir in the cabbage and it for 12 min. 6. Serve your soup hot with some jalapenos, minced onion, additional cilantro and lime juice. 7. Enjoy. Chayote’s Bones Soup

51

BELL

Mushroom Soup

Prep Time: 20 mins Total Time: 8 hrs 20 mins Servings per Recipe: 4 Calories 264 kcal Fat 5.2 g Carbohydrates 37.7g Protein 119 g Cholesterol 36 mg Sodium 880 mg

Ingredients 1 1/2 lbs cubed beef stew meat 2 (14.5 oz.) cans diced tomatoes with garlic 1 (12 oz.) can tomato-vegetable juice cocktail (such as V8(R)) 2 large potatoes, diced 1 (8 oz.) can tomato sauce 1 C. sliced carrot 3/4 C. barley 3/4 C. chopped onion 3/4 C. frozen green beans, cut into 1-inch pieces 2/3 C. frozen whole kernel corn 1/2 C. chopped bell pepper

1/2 C. chopped celery 1 tbsp Worcestershire sauce 1/2 tsp dried parsley 1/4 tsp ground thyme 1/4 tsp dried oregano 1/4 tsp dried marjoram 1/4 tsp dried basil 2 beef bouillon cubes 2 bay leaves Sea salt and ground black pepper to taste 2 C. sliced fresh mushrooms

Directions 1. Stir all the ingredients in a greased slow cooker. Put on the lid and the soup for 7 h 30 min on low. 2. Adjust the seasoning of the soup then serve it warm. 3. Enjoy.

52

Bell Mushroom Soup

Ricy

Cabbage Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 295.6 Fat 12.3 g Cholesterol 55.3 mg Sodium 529.6 mg Carbohydrates 26.1 g Protein 20.3 g

Ingredients 3⁄4 lb lean ground beef 1 tbsp extra virgin olive oil 1 onion, diced 1 garlic clove, finely chopped 1⁄2 tsp dried thyme 1⁄2 tsp dried marjoram 1⁄2 tsp salt 1⁄4 tsp black pepper 1 dash ground cloves 3 C. roughly chopped cabbage 2 carrots, cut in half on the length, then

sliced 2 celery ribs, sliced 3 C. reducedBeef broth 3 C. water 1⁄4 C. tomato paste 2 bay leaves 1 C. cooked rice Lemon, quarters

Directions 1. Place a soup pot over medium heat. Add the beef and brown in it for 6 min. drain the beef and place it aside. Discard the grease. 2. Heat the oil in the same pot. Add the onion, garlic, thyme, marjoram, salt, pepper and cloves. Them for 6 min 3. Stir in the cabbage, carrots and celery. Them for 4 min. Stir in the stock, water, cooked beef, tomato paste and bay leaves. Put on the lid and the soup until it starts boiling. 4. Lower the heat and coo the soup for 20 min. stir in the rice and the soup for 3 min. 5. Adjust the seasoning of the soup then serve it warm. 6. Enjoy.

Ricy Cabbage Soup

53

COTTAGE

Steak Soup

Prep Time: 20 mins Total Time: 8 hrs 20 mins Servings per Recipe: 6 Calories 127.2 Fat 0.9 g Cholesterol 0.3 mg Sodium 990.8 mg Carbohydrates 25.1 g Protein 5.9 g

Ingredients 1 lb boneless round steak, cubed 1 (14 oz.) can diced tomatoes, do not drain 24 fluid oz. beef broth 3 beef bouillon cubes 2 medium potatoes, peeled and cubed 2 medium onions, chopped 2 celery ribs, sliced 2 carrots, chopped

1⁄2 tsp basil 1⁄2 tsp oregano 1⁄2 tsp thyme 1 bay leaf 1⁄4 tsp pepper 1 C. fresh peas or 1 C. frozen peas

Directions 1. Stir all the ingredients in a slow cooker. Put on the lid and the soup for 7 h 30 min on low. 2. Adjust the seasoning of the soup then serve it warm. 3. Enjoy.

54

Cottage Steak Soup

Chunky

Corned Beef Soup

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 12 Calories 142.4 Fat 1.2 g Cholesterol 0.2 mg Sodium 737.6 mg Carbohydrates 31.5 g Protein 4.7 g

Ingredients 2 lbs stew beef chunks 15 oz. crushed tomatoes 1 lb baby carrots 2 stalks celery, with tops Sliced 2 onions, Diced 4 red potatoes, Diced 3 C. water 1 tsp salt 1 tsp black pepper

4 beef bouillon cubes 15 oz. corn 2 C. fresh green beans, snapped and cut into 1 inch pieces (frozen is ok) 10 oz. tomato soup 10 oz. water (soup can) 1 bay leaf 1 tbsp Worcestershire sauce

Directions 1. Stir all the ingredients in a slow cooker. Put on the lid and the soup for 7 h 30 min on low. 2. Adjust the seasoning of the soup then serve it warm. 3. Enjoy.

Chunky Corned Beef Soup

55

BELL

Spanish Beef Soup

Prep Time: 25 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 973.9 Fat 3.2 g Cholesterol 0 mg Sodium 91.1 mg Carbohydrates 215.2 g Protein 22.4 g

Ingredients 5 lbs stew beef bones Salt, to taste Garlic powder, to taste 4 ears corn, husked an cut in half 6 celery ribs, cut into 1/2-inch pieces 3 carrots, peeled and cut into 1-inch pieces 4 potatoes, peeled and cut into 2-inch chunks

3 tomatoes cut into wedges 3 zucchini, cut into 2-inch chunks 2 onions cut into 6 wedges 1⁄2 head cabbage, cut into quarters 1 green bell pepper, sliced 6 C. rice, Spanish rice, cooked and hot 1 lemon, cut into 6 wedges

Directions 1. Place a large soup pot over medium heat. Place the beef bones it and cover 6 inches of the pot with water. 2. Them until they start boiling. Lower the heat and simmer them for 50 min. 3. Add the salt, garlic powder. Then add corn, celery and carrots. Bring them to a rolling boil for 17 min. 4. Stir in the potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Bring them to a rolling boil for 17 min. 5. Serve your soup hot with the Spanish rice and lemon wedges. 6. Enjoy.

56

Bell Spanish Beef Soup

Crushed

Idaho Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 335.9 Fat 10.4 g Cholesterol 61.4 mg Sodium 378.9 mg Carbohydrates 37.5 g Protein 24.9 g

Ingredients 1 1⁄4 lbs lean ground beef 1 (28 oz.) can crushed tomatoes 2 1⁄2 C. water 1⁄2 C. barley 3 large carrots (about 8 oz.. total) 2 stalks celery 1 large Idaho potato (about 10 oz.) 1 medium onion (about 6 oz.) 1 clove garlic

1⁄2 tsp dried basil 1⁄2 tsp dried thyme leaves 1⁄2 tsp dried rosemary 1⁄2 tsp dried marjoram 1⁄4 tsp salt Fresh ground black pepper

Directions 1. Get a pressure cooker: press the sauté button on it and heat it. Add the beef and it for 10 min. discard the fat. 2. Stir in the tomatoes, water and barley. Put on the lid and bring the pot to pressure. The soup for 10 min on high pressure 3. Dice the onion and potato. Mince the garlic. Cut the carrots into thick sticks. 4. Use the natural method to release the pressure. Add the rest of the ingredients. Put on the lid and bring the pot to pressure. The soup for 10 min on high pressure 5. Use the natural method to release the pressure. 6. Adjust the seasoning of the soup then serve it warm. 7. Enjoy.

Crushed Idaho Soup

57

CLASSIC

Sirloin Red Wine Soup

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 406.6 Fat 7.3 g Cholesterol 26.1 mg Sodium 1232.5 mg Carbohydrates 71.3 g Protein 17.8 g

Ingredients 1⁄2 lb ground sirloin or 1⁄2 lb sliced roast beef, leftover 6 C. beef broth 1⁄2 C. fresh parsley, chopped 7 whole garlic cloves 2 C. carrots, peeled and in chunks 2 C. stewed tomatoes 1⁄2 C. green beans, sliced 1⁄2 C. red wine (optional)

1 tsp salt 2 1⁄2 C. yellow onions, coarsely chopped 8 potatoes, peeled and cubed 1 C. celery, diced 1⁄2 C. corn 1⁄4 tsp garlic powder Basil Oregano, to taste

Directions 1. Season the sirloin with 1/4 tsp of garlic powder, some salt and pepper. 2. Place a large soup pot over medium heat. Add the beef and it for 6 min. Stir in the rest of ingredients. 3. Put on the lid and the soup for 1 h 35 min. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

60

Classic Sirloin Red Wine Soup

Hungarian

Paprika Goulash Soup

Prep Time: 30 mins Total Time: 7 hrs 30 mins Servings per Recipe: 5 Calories 387.4 Fat 14.4 g Cholesterol 66.2 mg Sodium 642.4 mg Carbohydrates 40.2 g Protein 25.7 g

Ingredients 1 tbsp vegetable oil 1 lb boneless bottom round steak cut in 1-inch cubes 1⁄4 tsp salt (to taste) 1⁄4 tsp black pepper 1 large onion, chopped 1 red bell pepper, chopped 1⁄4 C. all-purpose flour 2 garlic cloves, minced

3 tbsp sweet Hungarian paprika 1 tsp caraway seed 4 -5 small potatoes, cut in 1/2-inch rounds 2 1⁄2 C. beef broth (extra strength) 1 C. water 1 C. tomato puree Sour cream (for garnish)

Directions 1. Place a large skillet over medium heat. Add the oil and heat it. In it the beef in batches for 4 min per batch Drain the beef dices and place them aside. Season them with some salt and pepper. 2. Add a splash of oil to the skillet and heat it. Stir in the bell pepper with onion and them for 6 min. Stir in the flour, garlic, paprika, and caraway. Them for 1 min 3. Lay the potato slices in the bottom of a greased slow cooker. Top it with the veggies and beef followed by the broth, water and tomato puree. 4. Put on the lid. The soup for 7 h on low Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

Hungarian Paprika Goulash Soup

61

BELL

Green Beef Soup

Prep Time: 20 mins Total Time: 5hrs 20 mins Servings per Recipe: 6 Calories 186.7 Fat 4.6 g Cholesterol 17.5 mg Sodium 1012.7 mg Carbohydrates 29.6 g Protein 9g

Ingredients 1⁄3 lb ground beef 1⁄2 C. onion, chopped 1⁄4 C. celery, chopped 1⁄4 C. green pepper, chopped 2 garlic cloves, pressed 2 carrots, sliced 2 medium potatoes, cubed 1 zucchini, sliced & quartered 1 C. green beans, pieces 1 (28 oz.) can crushed tomatoes 2 bay leaves

1 tsp basil 1 tsp oregano 1 tsp thyme 2 tsp parsley 1⁄2 tbsp sugar 1 tbsp Worcestershire sauce 4 beef bouillon cubes 2 chicken bouillon cubes 3 C. water

Directions 1. Place a large crockpot over medium heat. Add the beef with onion, celery, green pepper, and garlic. Them for 8 min 2. Pour the water in a large saucepan and it until it starts boiling. Add the beef & chicken bouillon then stir them well. Transfer the mix to the soup pot. 3. Put on the lid and the soup for 2 h 30 min on high or 5 h on low. 4. Adjust the seasoning of the soup then serve it warm. 5. Enjoy.

62

Bell Green Beef Soup

Tabasco Soup

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 339.6 Fat 16.2 g Cholesterol 59.8 mg Sodium 648.2 mg Carbohydrates 27.4 g Protein 22.5 g

Ingredients 1 lb beef stew meat 3 onions, chopped 6 carrots, diced 1 lb button mushroom, sliced 8 C. beef broth (use low If you prefer) 1 C. barley 1 tsp garlic salt 1 tsp dried basil

1⁄4 tsp pepper 2 dashes Tabasco sauce

Directions 1. Trim the beef stew meat from the fat. 2. Heat a splash of olive oil in a large soup pot. Add the beef and it for 4 min. 3. Add the rest of the ingredients and stir them. The soup until it starts boiling. Lower the heat and the soup for 2 h 10 min. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

Tabasco Soup

63

ASIAN

Anise Soup

Prep Time: 25 mins Total Time: 2 hrs 40 mins Servings per Recipe: 6 Calories 410.5 Fat 25.1 g Cholesterol 106.6 mg Sodium 2910.8 mg Carbohydrates 11.2 g Protein 33.7 g

Ingredients

Directions

1⁄2 C. gingerroot, thinly sliced 1 C. shallot, thinly sliced 1 tsp anise seed or 3 star anise, whole 1 cinnamon stick 1 1⁄2 lbs beef chuck, boned, rinsed and fat trimmed 2 1⁄4 quarts beef broth 1⁄4 C. fish sauce (Nouc Mam) 1 tbsp sugar 1⁄8 tsp salt 2 tbsp Southeast Asian fish sauce 2 C. bean sprouts, rinsed (optional) 1⁄4 C. jalapeno chile, thinly sliced (optional) 1⁄2 C. Thai basil, rinsed (optional) 1⁄2 C. fresh cilantro, rinsed (optional) 3 limes, rinsed and cut into wedges (optional) 8 oz. sirloin steaks, fat trimmed, very thinly sliced 6 C. cooked rice vermicelli 1⁄2 C. yellow onion, thinly sliced 3⁄4 C. green onion, thinly sliced (including tops) Hoisin sauce (optional) fish sauce (optional)

1. Place 2 layers of cheesecloth on a working space. Place in the middle of it ginger, anise, shallots and cinnamon. Wrap the cloth around them and tie them with a cotton string. 2. Place a large soup pot over high heat. Add the beef chuck, broth, 2 1/2 qts water, nouc mam sauce, sugar and spice bundle. Drain the meat and freeze it. 3. Put on the lid and them until they start boiling. Turn off the heat and place the soup aside to lose heat. Place the soup in the fridge and let it set for an overnight. 4. Cut the frozen meat into thin slices. Remove the fat the rose on top of the soup in the pot. 5. Stir in 1/8 tsp salt and 2 tbsp Nouc Mam sauce then it on medium heat until it starts boiling. Lower the heat and add the beef slices. It for 1 min then drains it and places it aside. 6. Divide the rice between 6 serving bowl then top them with the beef slices, sirloin, yellow onion and green onions. Pour the hot soup on top then serve them right away. 7. Enjoy.

64

Asian Anise Soup

Classic

French Soup

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 196.9 Fat 11.9 g Cholesterol 41 mg Sodium 675.4 mg Carbohydrates 12.3 g Protein 10.4 g

Ingredients 4 C. thinly sliced onions 3 tbsp butter or 3 tbsp s margarine 1 tbsp soy sauce 1⁄2 lb ground beef 2 tbsp s flour 1 tsp celery salt

1⁄2 tsp pepper 1⁄2 tsp garlic powder 4 C. beef broth or 4 C. beef bouillon Parmesan cheese

Directions 1. Place a soup pot over heat. Add the butter and melt it. Stir in the onion and it for 32 while stirring it often. 2. Stir in the beef with soy sauce. Put on the lid and those for 16 min. add the rest of the ingredients and them until they start boiling. 3. Lower the heat and the soup for 6 min. adjust the seasoning of the soup then serve it warm. 4. Enjoy.

Classic French Soup

65

ITALIAN

Macaroni Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 520.9 Fat 15.5 g Cholesterol 57.8 mg Sodium 1349.3 mg Carbohydrates 66.2 g Protein 29.4 g

Ingredients 3⁄4 lb ground beef, cooked 2 (14 oz.) cans beef broth 2 (10 oz.) cans condensed tomato soup 1 (14 oz.) can diced tomatoes

1⁄2 tsp Italian seasoning 4 C. cooked salad macaroni

Directions 1. Stir the beef with broth, tomato soup, diced tomato and Italian seasoning in a large soup pot. Lower the heat and the soup for 32 min. 2. Stir in the macaroni. Adjust the seasoning of the soup then serve it warm. 3. Enjoy.

66

Italian Macaroni Soup

Red Wine

Fennel Soup

Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings per Recipe: 6 Calories 410.9 Fat 12.8 g Cholesterol 51.6 mg Sodium 1188.4 mg Carbohydrates 47.5 g Protein 27.2 g

Ingredients 1 lb ground beef (drain off fat) 1⁄2 head cabbage (chopped) 1 small sweet onion (sliced) 4 -6 carrots (sliced) 2 stalks celery (sliced) 2 C. beef stock 1⁄2 C. red wine 3 beef bouillon cubes 3 C. water 1 (16 oz.) can red kidney beans, undrained 2 (6 oz.) cans tomato paste

1 (28 oz.) can tomatoes, chopped and liquid added to soup 1 tbsp dark brown sugar 2 tbsp Worcestershire sauce 2 pinch caraway seeds 2 pinch fennel seeds 1⁄4 tsp black pepper 3⁄4 tsp garlic salt 1⁄4 tsp garlic powder

Directions 1. Place a large soup pot over medium heat. Heat 2 tbsp s of olive oil in it Add the onion, cabbage, carrots and celery. Them for 5 min 2. Place a large skillet over medium heat. Add the beef and it for 8 min. Drain it and stir into the pot with the veggies. Stir in the rest of the ingredients. 3. Cook the soup over medium to high heat until it starts boiling. Lower the heat and the soup for 3 h 30 min on. Adjust the seasoning of the soup then serve it warm. 4. Enjoy.

Red Wine Fennel Soup

67

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/