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Lentil Soup II
Soup American

Lentil Soup II

4.4

Prep
Cook
Total

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

Homemade Vegetable Beef Soup
Soup American

Homemade Vegetable Beef Soup

4.6

Prep
10 min
Cook
345 min
Total
355 min

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

Slow Cooker Beef Barley Soup
Soup American

Slow Cooker Beef Barley Soup

4.5

Prep
20 min
Cook
370 min
Total
390 min

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

Ginger Beef Noodle Soup
Soup American

Ginger Beef Noodle Soup

4.6

Prep
20 min
Cook
15 min
Total
35 min

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

Pinto Bean and Sausage Soup
Soup American

Pinto Bean and Sausage Soup

4.4

Prep
20 min
Cook
135 min
Total
635 min

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

Ground Beef and Vegetable Soup
Soup American

Ground Beef and Vegetable Soup

4.9

Prep
15 min
Cook
85 min
Total
100 min

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

French Onion Soup IX
Soup French

French Onion Soup IX

4.5

Prep
15 min
Cook
20 min
Total
35 min

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

Rich and Simple French Onion Soup
Soup French

Rich and Simple French Onion Soup

4.6

Prep
15 min
Cook
40 min
Total
55 min

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

Butternut Squash Soup With Sage and Sausage
Soup Italian

Butternut Squash Soup With Sage and Sausage

4.8

Prep
20 min
Cook
40 min
Total
60 min

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

Slow Cooker French Onion Soup
Soup French

Slow Cooker French Onion Soup

4.8

Prep
30 min
Cook
285 min
Total
315 min

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

Hearty Tortellini Soup
Soup Italian

Hearty Tortellini Soup

4.8

Prep
20 min
Cook
90 min
Total
110 min

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

Pasta e Fagioli a la Chez Ivano
Soup Italian

Pasta e Fagioli a la Chez Ivano

4.7

Prep
60 min
Cook
120 min
Total
180 min

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

Italian Sausage and Tomato Soup
Soup Italian

Italian Sausage and Tomato Soup

4.7

Prep
20 min
Cook
35 min
Total
55 min

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

Slow Cooker Borscht
Soup European

Slow Cooker Borscht

4.4

Prep
30 min
Cook
270 min
Total
300 min

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

French Onion Soup with Celeriac
Soup French

French Onion Soup with Celeriac

4.2

Prep
15 min
Cook
120 min
Total
135 min

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

Caldo de Res (Mexican Beef Soup)
Soup Mexican

Caldo de Res (Mexican Beef Soup)

4.9

Prep
30 min
Cook
120 min
Total
150 min

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

Kansas City Burnt End Sandwich
Dinner American

Kansas City Burnt End Sandwich

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the grill to medium.
  2. 2 Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.
  3. 3 Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
  4. 4 Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.
  5. 5 Serve the BBQ burnt ends on hamburger buns.

By Reynolds KitchensR

Alane's Hanukkah Brisket
Dinner American

Alane's Hanukkah Brisket

4.4

Prep
15 min
Cook
245 min
Total
770 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place a large roasting pan over medium-high heat. Sear brisket, fat-side down first, in the hot pan until browned, about 3 minutes per side. Remove brisket from the pan and set aside.
  3. 3 Place onion slices into the bottom of the same roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over onions. Lay brisket on top; pour remaining beef broth, French onion soup, and beer over brisket. Cover the roasting pan with a lid.
  4. 4 Bake in the preheated oven for 3 hours. Let brisket stand at room temperature for 30 minutes.
  5. 5 Remove brisket from the roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate brisket and pan juices, 8 hours to overnight.
  6. 6 The next day, preheat the oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.
  7. 7 Unwrap brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into pan juices.
  8. 8 Bake in the preheated oven until pan juices are thickened and meat is hot, about 45 minutes.

By Marlene

Sarge's EZ Pulled Pork BBQ
Dinner American

Sarge's EZ Pulled Pork BBQ

4.7

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over meat.
  2. 2 Turn the slow cooker to Low, and cover it. Cook for 6 to 8 hours, or until the roast is fork-tender.
  3. 3 Carefully remove the roast to a cutting board. Pull meat off the bone with a fork. You may also chop it with a cleaver afterward if you like it really finely cut.

By SgtRock

Instant Pot® Mississippi Roast
Dinner American

Instant Pot® Mississippi Roast

4.8

Prep
5 min
Cook
110 min
Total
125 min

Instructions

  1. 1 Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice.
  2. 2 Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By CRC

Easy Slow Cooker French Dip
Dinner American

Easy Slow Cooker French Dip

4.6

Prep
10 min
Cook
420 min
Total
430 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Trim excess fat from rump roast and place in a slow cooker.
  3. 3 Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 7 hours.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Split French bread rolls and arrange them on a baking sheet; spread with butter. Warm in the preheated oven for 10 minutes, or until heated through.
  6. 6 Meanwhile, remove rump roast from the slow cooker and thinly slice on the diagonal.
  7. 7 Pile sliced beef onto heated rolls. Serve with sauce for dipping. Enjoy!

By lonwolf32

New Year's Day Soup
Dinner American

New Year's Day Soup

4.1

Prep
15 min
Cook
90 min
Total
585 min

Instructions

  1. 1 In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
  2. 2 Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.

By Karin Christian

Red Wine Reduction Steak Sauce
American

Red Wine Reduction Steak Sauce

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
  2. 2 Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

By Randy

Venison Pot Roast and Gravy
Dinner American

Venison Pot Roast and Gravy

4.8

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Season venison with garlic, grill seasoning, and chili powder. Place into a casserole dish and pour in beef broth. Cover the dish with a lid.
  3. 3 Bake in the preheated oven until the venison is tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  4. 4 When the venison is almost finished, melt butter in a saucepan over medium heat until bubbling. Whisk in flour and cook, whisking constantly, until bubbling slows and flour turns a golden yellow, about 10 minutes.
  5. 5 Whisk 1 1/2 cups broth from the venison roast into flour roux; simmer for 15 minutes, whisking frequently. Add venison to the gravy and serve.

By Ron

Santa Fe Hatch Chile Green Sauce
Pantry American

Santa Fe Hatch Chile Green Sauce

4.7

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. 2 Place chile peppers with cut sides down onto the prepared baking sheet.
  3. 3 Cook under the preheated broiler until the skin of the chile peppers has blackened and blistered, about 4 minutes per side.
  4. 4 Place blackened chile peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
  5. 5 Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

By wasabinoir

USMC SOS
Dinner American

USMC SOS

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Brown ground beef in a medium skillet over medium-high heat until no longer pink. Drain excess fat; set beef aside.
  2. 2 Melt butter in a medium saucepan over medium heat. Slowly add flour, stirring constantly, to form a brown roux.
  3. 3 Stir in beef broth and milk until well combined. Add ground beef; season with salt and black pepper.

By flossi

Smothered Pork Chops from Swanson
Dinner American

Smothered Pork Chops from Swanson

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Stir together broth and cornstarch in a small bowl until smooth. Set aside.
  2. 2 Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Season pork chops with salt and pepper. Cook pork chops in hot oil until well browned on both sides, about 5 minutes. Remove pork chops to a plate and set aside.
  3. 3 Heat remaining 1 tablespoon oil in the skillet over medium heat. Cook onion in hot oil, stirring occasionally, until tender-crisp, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir broth mixture into the skillet. Bring to a boil, stirring until thickened.
  4. 4 Return pork chops to the skillet and reduce heat to low. Cover and cook until pork is cooked through, about 5 minutes. An instant-read thermometer inserted into the center of meat should read at least 145 degrees F (63 degrees C).

By Campbell's Kitchen