Creamy Beef Pasta Soup

June 12, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Casserole, Dinner, Easy, Easy Soup Recipes, Lunch, Main Course, New Soup Recipes, Supper

Ingredients to make Creamy Beef Pasta Soup

2 cups water
3 oz. (1 3/4 cups) uncooked medium egg noodles
1 lb. lean ground beef
1/2 teaspoon garlic-pepper blend
1 (12-oz.) jar beef gravy
1 (2.5-oz.) jar Green Giant® Sliced Mushrooms, drained
1/2 cup sour cream

Directions to make Creamy Beef Pasta Soup

Step 1:

Bring water to a boil in medium saucepan. Add noodles; cook 6 to 8 minutes or until tender. Do not drain.

Step 2:

Meanwhile, in medium skillet, cook ground beef and garlic-pepper blend over medium heat for 8 to 10 minutes or until beef is browned and thoroughly cooked. Drain.

Step 3:

To noodles in saucepan, add cooked ground beef, gravy, mushrooms and sour cream; cook until thoroughly heated. If desired, sprinkle individual servings with chopped fresh parsley.

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Tags: beef, Dinner, Lunch, Meat, Pasta, Quick, Simple, Stove Top, Vegetables

Wedding Soup

January 17, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Soup Recipes, Lunch, Main Course, New Soup Recipes, Supper

1 Comment

Wedding Soup - This meaty, pasta, vegetable soup, wedding soup, is as hefty and hearty as they come. One of my Grandmothers recipes, that is a throw together, no fuss. family favorite. Simmered stove top, for hours, this Italian wedding soup recipe is a keeper.

Main Ingredient: Beef
Difficulty Level: 1

Ingredients to make Wedding Soup

1 pk Soup bone
2 pk Beef Shank (cross cuts)
1 pk Soup vegetables, (potato, carrot, celery, parsnips, etc)
1 cn Whole tomatoes
Parsley flakes
Salt and pepper
1/2 lb Macaroni
1 Onion

Directions to make Wedding Soup

Step 1:Boil water, soup bone, meat (as much as you like), and onion (cut in half). Fill pan (largest pan you have) 3/4 full. Bring to a slow boil and cook for hours After water boils, add vegetables (use frozen or add fresh carrots and celery), parsley flakes, tomatoes, salt and pepper.

Step 2:Cook macaroni separately and add to soup prior to serving.

Step 3:Serve soup in bowl with grated parmasan cheese sprinkled on top.

Image Source: Fimb

Tags: beef, Cheese, healthy, Macaroni, Meat, Pasta, Simple, Stove Top, Vegetables

Italian Seafood Soup

July 8, 2009 by Firehouse Chef
Filed under Broiled, Easy, Easy Soup Recipes, Main Course, Soup, Supper

1 Comment

Italian Seafood Soup - This delicious seafood soup recipe, is another less than thirty minute meal, and one that you will be making often. Loaded with three different meats, colorful garden veggies, flavored with the scrumptious garlic and onion, and the unique Jarlsberg cheese. Now thats a meal just as it is!

Prep Time: 10-15 mins
Cook Time: 25 mins
Main Ingredient: Lobster, Shrimp, Vegetables
Difficulty Level: 2

Ingredients to make Italian Seafood Soup

1/2 lb Sweet, Mild Italian Sausage, thinly sliced
2 tb Olive Oil
1 lg Onion, Chopped
1 md Green Bell Pepper, Coarsely chopped
1 lg Clove Garlic; Minced
32 oz Beef Broth, 2 16-oz Cans
28 oz Tomatoes, Chopped, Undrained
8 oz Tomato Sauce, 1 can
1/2 c Dry Red Wine
1 lb Medium Shrimp; Deveined And Shelled
1 1/2 c Zucchini, Sliced
1 c Carrots, Sliced
3/4 c Celery, Diagonally Sliced
2 md Lobster Tails; Cooked,Shelled, And Sliced Into -1/2-Inch Pieces
1 1/2 c Fusilli Pasta; Cooked And Drained
1/4 c Fresh Parsley,,Chopped
1/2 ts Dried Basil, Crushed
12 oz Jarlsberg Cheese,Shredded

Directions to make Italian Seafood Soup

Step 1:In a large saucepan, brown the sausage in the oil. Add the onion, Green Pepper, and garlic. Cook and stir until the onion is transparent.

Step 2:Add the beef broth, tomatoes with the juice, tomato sauce, wine, shrimp, zucchini, carrots and celery. Simmer until the vegetables are tender and the shrimp is cooked, about 10 minutes. Add the lobster, pasta, parsley, basil, cooking until heated through.

Step 3:TO SERVE: Spoon the soup into 8 individual ovenproof crocks. Evenly top each with the cheese. Broil, 4 to 5-inches from the heat source, until the cheese is melted and lightly browned.

Image Source: yuhui

Tags: Dinner, Garlic, Herbs, Lobster, Lunch, Pasta, Quick, Sausage, Shrimp, Stove Top, Vegetables

Simple Stove Top Soup

June 17, 2009 by Firehouse Chef
Filed under Boiled, Easy, Easy Soup Recipes, Main Course, Soup, Supper

Ingredients to make Simple Stove Top Soup

8 oz Acine di Pepe OR Small Shells, uncooked
2 md Acorn squash, about 1 1/2 lb each, split, peeled, seeded, and quartered
2 tb Margarine
1 lg Onion, chopped
3/4 ts Ground mace or nutmeg
1/2 ts Ground ginger
1/2 ts Cinnamon
1 c Grated carrot
1 1/2 ts Brown sugar
3 cn Low-sodium Vegetable broth, 13oz.

TOPPING
1 c Non-fat sour cream
1 tb Sugar

Directions to make Simple Stove Top Soup

Step 1:Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender.

Step 2:Add 3 cups of the broth and puree all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done.

Step 3:Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot.

Image Source: EraPhernalia

Tags: Dinner, Lunch, Pasta, Quick, Simmer, Spice, Stove Top, Vegetables