Quick One Pot Vegetable Soup

Grab a soup spoon and your favorite bowl, because you're going to want to slurp up every last bit of this One-Pot Vegetable Soup. There's tasty comfort in every spoonful of this shortcut veggie soup.

Ingredients

  • 1 Tbs vegetable oil
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 7 cups chicken broth
  • 1 cup cooked chickpeas
  • 1 1/2 cups frozen mixed vegetables
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • 1 cup small shell pasta

 

Directions

In a soup pot over medium heat, heat oil. Add celery, onions, and garlic; cook 5 minutes, stirring occasionally. Add broth, diced tomatoes with liquid, chickpeas, mixed vegetables, Italian seasoning, salt, and pepper; bring to a boil.

Reduce heat to low and simmer 15 minutes. Add pasta and cook 8 to 10 more minutes, or until pasta is tender.

SERVES 6
Prep Time 15 Min

 

Best Beef Barley Soup

Barley is a very nutritious grain that pairs well with beef. This nutritious and hearty soup is great for cold winter nights, because it’ll warm your heart and keep everyone happy.

Ingredients

  • 1 Tbs all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 pound beef chuck steak, cut into 1-inch chunks
  • 1 Tbs olive oil
  • 8 cups beef broth
  • 1/2 cup pearled barley
  • 3 carrots, diced
  • 1 large onion, diced
  • 2 celery stalk, diced

Directions

In a medium bowl, combine flour, salt, and pepper. Add beef and toss until evenly coated.
In a soup pot over high heat, heat oil; add beef and brown on all sides 5 to 7 minutes. Add remaining ingredients and bring to a boil; reduce heat to low and cook two and half hours, or until beef is tender

Notes Some crusty bread and maybe your favorite Tossed Garden Salad and you've got a delicious meal!

Preparation 15 minutes
Serves 6

 

All-in-One Hearty Ribs and Cabbage

Mmm...meaty short ribs simmered in a flavorful tomato and cabbage soup. What could be better than our recipe for All-in-One Hearty Ribs and Cabbage? Plus, it's made all in one pot! I plan on serving it for our upcoming Purim seuda.

Ingredients

  • 4 pounds beef chuck short ribs
  • 1 (28-ounce) can crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 2 Tbs lemon juice
  • 2 cubes beef bouillon
  • 6 cups water
  • 1/2 cup packed light or dark brown sugar (optional)
  • 1 ½ packages shredded cabbage (5 cups)
  • 1 tsp salt

Directions

In a soup pot over medium-high heat, brown ribs, turning to brown all sides. Reduce heat to low and stir in remaining ingredients.
Simmer 2 to 2-1/2 hours or until meat is tender, stirring frequently.

Cooking time 2 Hours 15 Min
Serves 6
Preparation 10 minutes

Notes Serve the short ribs with prepared horseradish on the side.

Hearty Minestrone Soup

Packed with good-for-us beans and vegetables, good to the last drop, and even better when served the next day.

Ingredients

  • 8 cups water
  • 1 can (15-ounce) can red kidney beans, drained
  • 1 can (20-ounce) can cannellini beans, drained
  • 1 can (28-ounce) can crushed tomatoes
  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 (10-ounce) package frozen mixed vegetables, thawed
  • 1 small onion, chopped
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbs cumin
  • 1 tsp roasted pepper and garlic seasoning
  • 1 cup uncooked elbow macaroni

Directions

In a large soup pot, combine all ingredients except macaroni. Bring to a boil over medium-high heat then stir in macaroni.
Reduce heat to low and simmer 30 minutes, or until macaroni is tender, stirring occasionally.

Preparation 15 minutes
Serves 10

Navy Bean Soup

Our delicious Navy Bean Soup gets its long-cooked taste from some pantry shortcuts. As a starter or a meal in itself, it's rich and flavorful, and sure to get rave reviews!

Ingredients

  • 1 Tbs vegetable oil
  • 2 pound chuck steak, diced
  • 1 cup chopped onion
  • 2 carrot, shredded
  • 4 (16-ounce) cans navy beans, drained
  • 6 cups water
  • ½ tsp black pepper

Directions

In a soup pot over medium-high heat, heat oil; add chuck, onion, and carrot and saute 3 to 5 minutes, or until onion is tender.

Stir in remaining ingredients and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Uncover and heat 5 more minutes, or until thickened.

Note: Beans can be cooked ahead and added as needed

Preparation 15 minutes
Serves 8