Best Beef Whole Grain Soup Recipes

ANCIENT GRAIN BEEF STEW

Ancient Grain Beef Stew image

My version of beef stew is comfort food with a healthy twist. I use lentils and red quinoa rather than potatoes. If leftover stew seems too thick, add more beef stock when reheating. -Margaret Roscoe, Keystone Heights, Florida

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 pound beef stew meat, cut into 1-inch cubes
4 celery ribs with leaves, chopped
2 medium carrots, peeled and chopped
1 large onion, chopped
1-1/2 cups dried lentils, rinsed
1/2 cup red quinoa, rinsed
5 large bay leaves
2 teaspoons ground cumin
1-1/2 teaspoons salt
1 teaspoon dried tarragon
1/2 teaspoon pepper
2 cartons (32 ounces each) beef stock

Steps:

Heat oil in a large skillet over medium heat. Add beef; brown on all sides. Transfer meat and drippings to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cook, covered, on low for 6-8 hours, until meat is tender. Discard bay leaves.

Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 797mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges

SAUSAGE AND BEAN SOUP

Sausage and Bean Soup image

There are American, Hungarian, French, Portuguese, African and Scandinavian variations of the story of Stone Soup--a parable that teaches how each of us can contribute a little to the whole, which then becomes something much greater than the sum of its parts. So many different cultures telling a similar story of neighborliness and gathering around a pot of soup is a lesson in and of itself. Think of all the people in your community right now with whom you could share this wonderful recipe.

Provided by Food Network

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1/2 pound Italian sausage, casing removed
4 cups chicken stock
3 garlic cloves, sliced
2 bay leaves
1/2 cup diced carrots
1/2 cup diced celery
1 large potato, peeled and diced into 1/2-inch cubes
1 small zucchini, diced
Two 15.5-ounce cans cannellini beans, drained and rinsed
1/4 cup chopped fresh parsley
One 2-inch-square piece Parmigiano cheese rind
1/2 pound small shell pasta
Grated Parmigiano cheese, for serving at the table

Steps:

In a large pot, heat oil over medium heat. Add onion and cook, stirring occasionally until softened--about 3 minutes. Add sausage, breaking it up with a wooden spoon, and cook until browned--about 5 minutes. Add stock, scraping up the browned bits on the bottom of the pot with a wooden spoon. Add garlic, bay leaves, carrots, celery, potato, zucchini, beans, parsley and cheese rind. Bring to a boil, and then reduce to a simmer. Cover and cook for 30 minutes; the stock will slightly thicken. Remove and discard bay leaves and cheese rind.
Meanwhile, cook pasta in salted water until al dente. Place 1/2 cup of pasta in each soup bowl and ladle soup over pasta. Serve with cheese.

BEEF WHOLE GRAIN SOUP

Beef Whole Grain Soup image

This was made with Healthy Expectations Black and Tan Whole Grain Medley, which is hull-less barley, black barley, daikon seed, and dehydrated vegetables. I made this on the stove top, but it might be better in the crockpot, on low 6-8 hours. I used the leftover meat I had, which was rabbit. If the meat is not already seasoned, some garlic and pepper might be needed. I think chicken might be too bland. I used 1/2 a raw sweet potato, chopped, in place of the vegetables.

Provided by sheepdoc

Categories < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon butter
1 onion, chopped
1 cup whole grain, Healthy Expectations Black and Tan Medley
3 cups chicken broth
1 cup mixed vegetables
1 cup beef, cooked, chopped