Wednesday, October 26, 2011
Warm Up this Fall!
8:24 AM | 
Posted by
meatrake-blog |
Delicious Soup
Ingredients
• 2 tablespoons vegetable oil
• 8 ounces boneless meat (chicken, turkey, beef steak, or lean pork), shred with your Meatrake™
• 3 cups cutup vegetables (such as chopped zucchini, small broccoli or cauliflower florets, chopped celery, chopped onion, chopped carrots, chopped potatoes, corn, peas, and/or chopped, seeded tomatoes)
• 1 - 32 ounce carton beef or chicken broth
• 1/2 - 6 ounce can (1/3 cup) tomato paste
• 1 - 1 ounce envelope dry onion soup mix
• 1/2 teaspoon dried herb (such as Italian seasoning, basil, oregano, or rosemary), crushed; or 1/4 teaspoon crushed red pepper or dried thyme, crushed
• 1 cup cooked pasta or noodles, cooked rice, or cooked barley, or canned beans [such as kidney, navy, cannellini (white kidney), or black], rinsed and drained
• Salt
• Ground black pepper
Ingredients
• 2 tablespoons vegetable oil
• 8 ounces boneless meat (chicken, turkey, beef steak, or lean pork), shred with your Meatrake™
• 3 cups cutup vegetables (such as chopped zucchini, small broccoli or cauliflower florets, chopped celery, chopped onion, chopped carrots, chopped potatoes, corn, peas, and/or chopped, seeded tomatoes)
• 1 - 32 ounce carton beef or chicken broth
• 1/2 - 6 ounce can (1/3 cup) tomato paste
• 1 - 1 ounce envelope dry onion soup mix
• 1/2 teaspoon dried herb (such as Italian seasoning, basil, oregano, or rosemary), crushed; or 1/4 teaspoon crushed red pepper or dried thyme, crushed
• 1 cup cooked pasta or noodles, cooked rice, or cooked barley, or canned beans [such as kidney, navy, cannellini (white kidney), or black], rinsed and drained
• Salt
• Ground black pepper
Directions
· 1. In a 4- or 5-quart Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add meat; cook and stir until meat is browned and cooked through. If necessary, drain off and discard fat. Remove meat from saucepan; set aside.
· 2. In the same Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat. Add vegetables; cook and stir for 3 to 5 minutes or until vegetables are crisp-tender. Return meat to Dutch oven.
· 3. Stir broth, tomato paste, onion soup mix, and herb into mixture in Dutch oven. Bring to boiling over high heat; reduce heat. Cover and simmer for 15 minutes. Stir in cooked pasta, rice, barley, or beans.
·
· Season with salt and pepper. Makes 4 (1-1/2 cup) servings.
Nutrition Facts: Servings Per Recipe 4 Calories249, Protein(gm)18, Carbohydrate(gm)22, Fat, total(gm)10, Cholesterol(mg)40,Saturated fat(gm)1, Sodium(mg)1825, Potassium(mg)587, Calcium(DV %)30, Iron(DV %)2,Based on a 2,000 calorie diet
Nutrition Facts: Servings Per Recipe 4 Calories249, Protein(gm)18, Carbohydrate(gm)22, Fat, total(gm)10, Cholesterol(mg)40,Saturated fat(gm)1, Sodium(mg)1825, Potassium(mg)587, Calcium(DV %)30, Iron(DV %)2,Based on a 2,000 calorie diet
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