Best Venus De Milo Soup Recipes

CLASSIC VENUS DE MILO SOUP

Steps:

• In a large pot brown ground beef.
• Drain fat.
• Add broth, water, celery, soup mix and tomatoes.
• Bring to a boil, reduce heat and simmer for about 5 minutes.
• Add pasta and frozen vegetables, along with worcestershire sauce and hot pepper sauce, and cook for 10 minutes more.
• Serve with parmesan cheese, if desired.

VENUS DE MILO SOUP

Steps:

• In a large pot brown ground beef, stirring to break up.
• Drain well.
• Add broth, onion soup mix, water, tomatoes, bring to a boil, reduce heat simmer 5 minutes, add frozen vegetables, continue to simmer 10 minutes more.
• Stir in pasta cook about 8 minutes more till pasta is done.
• This makes a fast, great-tasting soup in no time at all--freezes well.

VENUS DEMILO SOUP

Steps:

• Boil pasta just until al dente. Drain, set aside.
• In Dutch Oven, brown ground beef until no longer pink. Drain off grease.
• Sprinkle onion soup mix over meat. Stir to combine.
• Add remaining ingredients and let simmer 15-20 minutes. Season to taste.

VENUS DE MILO SOUP

Steps:

• 1. Brown ground beef in 1 tbls oil.
• 2. In a large stock pot combine tomatoes, beef, broth, onion soup mix, water & mixed vegetables.
• 3. Simmer for 1/2 hour
• 4. Add cooked or uncooked Orzo.
• 5. Let simmer for additional 15 minutes or until orzo al dente.
• 6. Serve hot and enjoy. Very filling and great for lunch on a cold winter day.

VENUS DE MILO SOUP RECIPE

Steps:

• 1. Boil hamburg, broth, water, soup mix and celery 20 minutes. Add tomatoes, Veg-all, paste, macaroni and seasoning. 2. Bring to a boil then simmer 1/2 hour. Add Worcestershire sauce. Serve with grated cheese

VENUS DE MILO SOUP RECIPE - (4.2/5)

Steps:

• Saute chopped onion in small amount of oil. Add ground beef & cook thoroughly. Drain meat then transfer to a large saucepan. Add all remaining ingredients. Simmer 15 minutes, stirring occasionally. Serve with grated parmesan cheese.

VENUS DE MILO (MINESTRONE) SOUP

Steps:

• 1. In a large soup pot brown ground beef in olive oil, breaking up into small pieces.
• 2. Add onion soup mix and mix well.
• 3. Add all canned ingredients, including the liquids, and bring to a boil.
• 4. Add orzo and reduce heat. Simmer for 20 minutes (until orzo is cooked through).
• 5. Serve with grated parmesan cheese.

VENUS DE MILO NEW ENGLAND CLAM CHOWDER

Steps:

• Wash the diced potatoes, drain and place in a stock pot with the clam juice.
• Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.
• In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.
• Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
• Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
• Add the remaining potatoes, clams, and stock and bring to a simmer.
• Add the light cream, black pepper, and dill weed and return to a simmer.
• Adjust the seasoning.
• Serve at once with crusty bread or oyster crackers.