Type what you have

Ingredients

• ✓ beef broth
• breakfast sausage
• sage
• butternut squash
• celery
• carrot
• onion
• sherry
• chicken broth
• brown sugar
• pumpkin pie spice
• half and half
• black pepper
• sour cream

Instructions

1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Ingredients

• ✓ beef broth
• turkey sausage
• onion
• garlic
• water
• red wine
• tortellini pasta
• carrot
• tomato
• basil
• oregano
• tomato sauce
• zucchini
• green bell pepper
• parsley

Instructions

1. 1 Remove casings from sausage. Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings.
2. 2 Cook onion and garlic in the drippings until tender. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. Bring to a boil; reduce heat and simmer uncovered 30 minutes.
3. 3 Add zucchini, green peppers, parsley, and tortellini. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. Serve with fresh parmesan cheese sprinkled over the top.

By Donna

Ingredients

• ✓ beef broth
• ground beef
• olive oil
• onion
• celery
• garlic
• black pepper
• tomato
• tomato paste
• thyme
• basil
• oregano
• parsley
• ditalini pasta
• kidney bean

Instructions

1. 1 In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
2. 2 In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
3. 3 Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

By Ivan O Teeter

Ingredients

• ✓ beef broth
• olive oil
• turkey sausage
• onion
• garlic
• italian seasoning
• salt
• black pepper
• carrot
• cannellini bean
• tomato
• chicken broth
• tomato sauce
• bay leaf
• rigatoni pasta

Instructions

1. 1 Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
2. 2 Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

By Louise M Soweski

Ingredients

• ✓ beef broth
• chicken broth
• shrimp consomme
• shrimp
• dill
• salt
• pepper
• green onion

Instructions

1. 1 In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain.
2. 2 Return broth to pot and add shrimp and dill. Heat through and adjust seasonings. Garnish with chopped green onion.

By Jen

Ingredients

• ✓ beef broth
• olive oil
• onion
• lentil
• tomato sauce
• italian seasoning
• salt
• pepper

Instructions

1. 1 In a large saucepan over medium heat, combine the oil and onions and saute for 5 minutes, or until onions are tender. Add the broth and bring mixture to a boil.
2. 2 Add the lentils, sauce and seasoning. Reduce heat to low, cover and simmer for 45 minutes, or until lentils are tender. Salt and pepper to taste.

By Allrecipes Member

Ingredients

• ✓ beef broth
• beef stew meat
• corn
• green bean
• tomato sauce
• tomato paste
• tomato vegetable juice cocktail
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix beef broth and beef stew meat in a large pot over medium heat. Bring to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
3. 3 Stir corn, green beans, tomato sauce, and tomato paste with the beef.
4. 4 Pour tomato-vegetable juice into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

By renee

Ingredients

• ✓ beef broth
• butter
• yellow onion
• beef consomme
• romano cheese
• salt
• pepper
• french bread
• gruyere cheese

Instructions

1. 1 In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
2. 2 Pour in beef broth and consomme and simmer 10 minutes.
3. 3 Preheat oven broiler.
4. 4 Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.
5. 5 Place bowls under broiler until cheese melts.

By Morris

Ingredients

• ✓ beef broth
• butter
• olive oil
• onion
• sherry
• thyme
• salt
• pepper
• bread
• provolone cheese
• swiss cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions.
3. 3 Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven's broiler.
4. 4 Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on a rimmed sheet pan.
5. 5 Broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.
6. 6 Serve hot and enjoy!

By Lori Levin

Ingredients

• ✓ beef broth
• vegetable oil
• beef
• garlic powder
• salt
• black pepper
• water
• carrot
• green onion
• celery
• barley
• parsley
• thyme

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Stir in garlic powder, salt, and pepper, then transfer mixture to a slow cooker.
3. 3 Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and browned bits to the slow cooker.
4. 4 Add remaining water, broth, carrots, green onions, celery, barley, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.
5. 5 Stir in thyme just before serving.

By HCHImCBb

Ingredients

• ✓ beef broth
• oil
• round steak
• onion powder
• garlic powder
• onion
• brown sugar
• soy sauce
• ginger
• sriracha hot sauce
• rice noodle
• carrot
• cabbage
• green bell pepper
• red bell pepper
• celery

Instructions

1. 1 Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
2. 2 Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce heat to low. Stir in rice noodles, carrots, cabbage, green and red bell peppers, and celery. Cover and simmer, stirring occasionally, until noodles are tender, about 8 minutes.

By Islandartist

Ingredients

• ✓ beef broth
• butter
• yellow onion
• sugar
• garlic
• cooking sherry
• salt
• thyme
• bay leaf
• bread
• gruyere cheese
• emmental cheese
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a large, heavy pot over medium-high heat. Add onions; cook and stir until translucent, about 10 minutes.
3. 3 Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and caramelized, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
4. 4 Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.
5. 5 Transfer onions into a slow cooker and pour in beef broth. Season with sea salt; stir in thyme and bay leaf.
6. 6 Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.
7. 7 Preheat the oven broiler about 10 minutes before serving. Set an oven rack about 8 inches from the heat source. Arrange bread slices on a baking sheet; broil until toasted, 1 to 2 minutes per side.
8. 8 Lightly toss Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl.
9. 9 Fill oven-safe soup crocks 3/4 full with onion soup and float a bread slice in each bowl.
10. 10 Top each with about 2 tablespoons cheese mixture.
11. 11 Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

By Chandrav

Ingredients

• ✓ beef broth
• pinto bean
• butter
• onion
• celery
• garlic
• tomato juice
• white sugar
• potato
• carrot
• oregano
• salt
• black pepper
• smoked sausage
• parsley

Instructions

1. 1 Cover pinto beans with water in a large bowl and allow to soak, 8 hours to overnight. Drain.
2. 2 Melt butter in a 6-quart stockpot over medium heat. Cook and stir onion and celery in hot butter until vegetables are tender, about 5 minutes. Stir garlic into onion mixture and cook until fragrant, about 1 minute more.
3. 3 Stir beef broth, tomato juice, sugar, and drained pinto beans into vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
4. 4 Mix potatoes, carrots, oregano, salt, and black pepper into bean soup; simmer until potatoes are tender, about 30 minutes more.
5. 5 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
6. 6 Place smoked sausage on a baking sheet.
7. 7 Bake sausage in the preheated oven until browned, about 10 minutes.
8. 8 Cut sausage into quarters, then slice. Add sausage and parsley to soup; continue to simmer for 10 more minutes.

By jobblychef

Ingredients

• ✓ beef broth
• sour cream
• green cabbage
• black pepper
• salt
• bay leaf
• dill weed
• parsley
• brown sugar
• red wine vinegar
• tomato paste
• garlic
• carrot
• onion
• beef stew meat
• potato
• tomato
• beet

Instructions

1. 1 Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
2. 2 Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

By DAVISAM1

Ingredients

• ✓ beef broth
• swiss cheese
• bread
• pepper
• salt
• cajun seasoning
• parsley
• paprika
• garlic
• vegetable broth
• red wine
• celeriac
• sweet onion
• butter
• olive oil
• butter
• salt
• olive oil
• garlic

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
2. 2 Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
3. 3 Preheat the oven broiler.
4. 4 Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
5. 5 Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.

By Cassandra

Ingredients

• ✓ beef broth
• radish
• lime
• onion
• jalapeno pepper
• cilantro
• cabbage
• potato
• corn
• chayote
• cilantro
• carrot
• water
• tomato
• onion
• black pepper
• salt
• vegetable oil
• beef shank

Instructions

1. 1 Gather all ingredients.
2. 2 Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
3. 3 Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
4. 4 Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.
5. 5 Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
6. 6 Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
7. 7 Ladle soup into large bowls, including some meat, vegetables, and bones.
8. 8 Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!

By LKONIS

Ingredients

• ✓ beef broth
• okra
• lima bean
• pea
• green bean
• great northern bean
• cannellini bean
• red kidney bean
• corn
• pepper
• salt
• cayenne pepper
• thyme
• beef bouillon
• italian seasoning
• tomato
• vegetable juice
• ground beef
• garlic
• carrot
• celery
• yellow onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
3. 3 Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
4. 4 Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

By Barry Heuser

Ingredients

• ✓ beef broth
• roast beef
• salad dressing mix
• pepperoncini

Instructions

1. 1 Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.

By Casey

Ingredients

• ✓ beef broth
• heavy cream
• butter
• lemon juice
• lemon zest
• lime zest
• pasta

Instructions

1. 1 Combine broth, cream, and butter in a large saucepan or skillet. Bring to a simmer over medium heat; cook until reduced by about half. Stir in lemon juice, lemon zest, and lime zest. Set sauce aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Add pasta to sauce and toss until well coated.

By MARBALET

Ingredients

• ✓ beef broth
• ground beef
• cheese tortellini
• cream of onion soup
• tomato
• green chile pepper
• green bean
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Combine ground beef, tortellini, beef broth, cream of onion soup, diced tomatoes with green chile peppers, green beans, salt, and pepper in a slow cooker.
3. 3 Cook on High for 1 hour.

By shasty

Ingredients

• ✓ beef broth
• beef chuck roast
• onion
• au jus mix
• salad dressing mix
• salt
• black pepper

Instructions

1. 1 Place chuck roast in a slow cooker; scatter onion quarters around roast. Pour beef broth over roast; sprinkle au jus mix, dressing mix, salt, and black pepper over roast.
2. 2 Cover cooker. Cook on Low until meat very tender, 6 to 8 hours.

By Allrecipes Member

Ingredients

• ✓ beef broth
• olive oil
• onion
• garlic
• red bell pepper
• ground beef
• tomato
• red wine
• tomato paste
• celery
• bay leaf
• italian seasoning

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Saute onions and garlic until onions are tender. Stir in red bell pepper and saute 2 minutes.
2. 2 Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste. Bring to a boil and add celery, bay leaves and Italian seasoning.
3. 3 Reduce heat and simmer for 1 hour, or until sauce thickens.

By Natalie Reid

Ingredients

• ✓ beef broth
• butter
• garlic
• shallot
• jalapeno pepper
• red chili pepper
• tomato
• basil
• white wine
• cornstarch
• light cream
• mussel

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.
2. 2 Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.

By Gisela

Ingredients

• ✓ beef broth
• green bean
• olive oil
• garlic
• sugar
• salt
• tomato
• parsley flakes

Instructions

1. 1 Stir green beans, olive oil, garlic, sugar, and salt in a large skillet. Place a cover on the skillet and cook over low heat until green beans are slightly tender, about 15 minutes.
2. 2 Pour beef broth over the green bean mixture; continue cooking uncovered about 5 minutes more.
3. 3 Increase heat to medium-high. Stir tomatoes and parsley through the green bean mixture; continue cooking until beans are cooked through and tender, about 5 minutes more.

By Laurie S

Ingredients

• ✓ beef broth
• turkey sausage
• spaghetti sauce
• tomato
• salad dressing
• sugar
• cheese ravioli
• mozzarella cheese
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
2. 2 Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
3. 3 Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
4. 4 Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.

By Yoly

Ingredients

• ✓ beef broth
• butter
• bacon
• beef short rib
• salt
• black pepper
• lemon juice
• red wine
• oregano

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
3. 3 Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
4. 4 Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.

By Kimber

Ingredients

• ✓ beef broth
• turkey sausage
• onion
• garlic
• black bean
• butter bean
• tomato
• basil
• oregano
• parmesan cheese

Instructions

1. 1 Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
3. 3 Sprinkle each serving with Parmesan cheese.

By Survivor2015

Ingredients

• ✓ beef broth
• tomato
• onion
• garlic
• water
• italian seasoning
• meatball
• vegetable blend
• pasta
• parmesan cheese

Instructions

1. 1 Combine tomatoes, beef broth, water, and Italian seasoning in a large pot; bring to a boil.
2. 2 Add frozen meatballs, Italian-blend vegetables, and pasta; bring to a boil, then reduce heat to medium-low. Cook until meatballs are heated through and pasta is tender, about 10 minutes.
3. 3 Divide soup among bowls; garnish with Parmesan cheese.

By Suzanne Call

Ingredients

• ✓ beef broth
• turkey sausage
• garlic
• tomato
• carrot
• salt
• black pepper
• great northern bean
• zucchini
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a stockpot or Dutch oven over medium-high heat. Add sausage and garlic; cook and stir until browned, 5 to 7 minutes.
3. 3 Stir in broth, tomatoes, and carrots; season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes.
4. 4 Stir in beans with liquid and zucchini; cover and simmer another 15 minutes, or until zucchini is tender.
5. 5 Remove soup from heat and add spinach; replace the lid and allow spinach to wilt.
6. 6 Stir until warmed through. Serve and enjoy!

By Karen Marshall

Ingredients

• ✓ beef broth
• butter
• white mushroom
• shallot
• garlic
• rosemary
• all-purpose flour
• marsala wine
• port wine
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Add mushrooms, shallot, garlic, and rosemary and cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes.
2. 2 Sprinkle flour over the mushroom mixture and cook, stirring constantly, for 1 minute. Deglaze the pan by pouring in the marsala, and cook for about 2 minutes.
3. 3 Increase heat to medium, stir in beef broth and port, and cook until sauce starts to reduce and thicken to your preference, 10 to 12 minutes. Season with salt and pepper, taste, and adjust any of the ingredients to your liking.

By lutzflcat