Friday, October 26, 2012

{soups-salads-and-salad-dressings} Bow Tie Beef Soup Recipe

 

Bow Tie Beef Soup Recipe


"Usually I turn the page when I see a long list of ingredients, but this one didn't seem so bad," writes Lee Anne McBride of Austin, Texas. "After fixing it, I think it's one of the best and easiest one-dish meals I've made."

This recipe is:

Quick

 

 

    Prep/Total Time: 30 min.
    Yield: 8 Servings


Ingredients

    2 cups sliced zucchini
    1 can (14-1/2 ounces) beef broth
    1 cup uncooked bow tie pasta
    3/4 cup water
    1/2 teaspoon dried oregano
    1/4 to 1/2 teaspoon dried thyme
    1/4 to 1/2 teaspoon crushed red pepper flakes
    1-1/2 pounds ground beef
    1 cup chopped onion
    2 teaspoons minced garlic
    4 plum tomatoes, cut into chunks
    1/4 cup minced fresh basil
    1/2 cup shredded Parmesan cheese


Directions

    In a Dutch oven, combine the first seven ingredients. Bring to a boil. With a spoon, press pasta into broth mixture. Reduce heat; cover and simmer for 15 minutes or until pasta is tender, stirring once.
    Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
    Add the beef mixture, tomatoes and basil to the broth mixture; heat through. Garnish with Parmesan cheese. Yield: 8 servings (about 2 quarts).


Originally published as Bow Tie Beef Soup in Simple & Delicious November/December 2007, p29
 
 
 
 

             Beth Layman  :)


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