Click for Cookbook LOGIN
"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Beef,Tomato and Acinide Pepe Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Beef,Tomato and Acinide Pepe Soup is from The Temecula International Academy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
INGREDIENTS:

• 1 lb 90% lean ground beef

• 1- 1/2 teaspoon kosher salt

• 1/2 cup diced onion

• 1/2 cup diced celery

• 1/2 cup diced carrot

• 28 oz can diced tomatoes

• 32 oz beef stock

• 2 bay leaves

• 4 oz small pasta such as Acini di pepei*

• grated parmesan cheese, optional
Directions:
Directions:
DIRECTIONS:
Instant Pot:
1. Press the saute button, when it’s very hot add the ground beef and salt and cook until browned breaking the meat
up into small pieces as it cooks. When browned, add the onion, celery and carrots and saute 3 to 4 minutes.

2. Add the tomatoes, beef stock and bay leaves, close and using pressure cooker press soup (35 minutes).

3. After that use the quick release, once the pressure is out open, add the pasta and stir, cover and press manual
pressure 6 minutes (I did half the time directed on package of pasta). Remove bay leaves and serve.

Stove top directions:
1. In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small
bits. Add the onion, celery and carrots and saute 3 to 4 minutes.

2. Add the tomatoes, stock and bay leaf, cover and cook low until the beef and the vegetables are tender, about 1 to 1
1/2 hours (you may need to add more broth or water if it evaporates too much).

3. Add the pasta, stir and cook according to package directions.

Slow Cooker directions:
1. In a large nonstick skillet, saute the beef and salt on high heat until browned, breaking the meat up into small bits.
Add the onion, celery and carrots and saute 3 to 4 minutes.

2. Transfer to the slow cooker along with the tomatoes, stock and bay leaf, cover and cook low 8 hours.

3. Just before it’s ready cook the pasta on the stove according to package directions. Add the pasta, stir
and cook according to package directions.
Personal Notes:
Personal Notes:
NUTRITION INFORMATION
Yield: 6 Servings, Serving Size: 1 generous cup

Amount Per Serving: Freestyle Points: 5, Points +: 6,

Calories: 249 calories, Total Fat: 8g,

Saturated Fat: g, Cholesterol: 49mg, Sodium: 593mg,

Carbohydrates: 23g, Fiber: 3g, Sugar: 4g, Protein: 21g

This is great to make the day before. We took friends wine tasting all day and it was great to just come home and heat up soup.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

37W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!