Sunday, September 16, 2012

Vegetable Ground Beef Soup Recipe

This is a real easy soup, almost a chowder, with some great tastes that doesn’t take very long to make.  Another thing I like about it is that I can use all those small bags of frozen vegetables from other meals that are sitting in the freezer, formerly fresh vegetables changing colors in the vegetable keeper, or a little of both.  Remember though, if you don’t know how old the frozen stuff is or the formerly fresh veggies are really dark and getting wet, then throw them away.  Nothing makes you skip desert like a trip to the emergency ward.

1.               Save yourself some dishwashing.  Using a 4 cup measurer pour the water into a large Dutch oven (the large pan you probably use for pasta) then use it to measure out the right amount of potatoes, then use it again for the vegetables.

2.               I peel the potatoes then slice them lengthwise then slice each piece lengthwise again, and then chop them into cubes.

3.               You can use about 8 cups of thawed frozen vegetables (maybe 2 cups each of corn, carrots, green beans, and okra or just mixed vegetables like I did) or chop up some fresh or semi-fresh vegetables.

4.               I didn’t have dried minced onions so I just cut part of a normal fresh onion and added it to the ground beef while cooking.  I also threw in about five button mushrooms with the cooking ground beef just to add some more flavor.

5.               If you want the soup a little thicker try a roux.  Cook up 2 tablespoons of flour and 2 tablespoons of oil or butter until a light brown and add it to the soup then stir.  You can try tomato paste but I think the added tomato flavor will dominate the soup and take away from everything else.

6.               I know there isn’t any salt or pepper in the ingredients but don’t worry.  Condensed soup normally has enough sodium to make anyone happy and if you want pepper either add it after tasting or to the individual serving bowl.

Vegetable Ground Beef Soup


·         6 cups water
·         4 cups cubed peeled potatoes (about 1 to 1 ½ inch cubes)
·         8 cups of vegetables (see notes 1 and 3 above)
·         1 pound ground beef
·         5 teaspoons beef bouillon granules
·         1 can (10-3/4 ounces) condensed tomato soup, undiluted
·         3 tablespoons dried minced onion

1.      Pour the water and potatoes into a Dutch oven and bring to a boil,

2.      Cover and cook for 8 to 10 minutes.  Test the firmness by sticking one or two with a fork.  Remember that the potatoes will cook for at least another 10 minutes so don’t let them get too tender,

3.      While the potatoes are cooking, after you have covered them, cook the ground meat until the pink is gone,

4.      Once the potatoes are cooked but firm add the meat, soup, vegetables, onion, and bouillon.    Don’t drain the potatoes please,

5.      Stir to blend all the flavors.  If you want it a little thicker start making the roux and add it,

6.      Reduce the heat to a simmer and cook uncovered for another 8 to 10 minutes so that the soup is heated throughout.  Stir it occasionally to keep the flavors mixing.

7.      Take a little taste once in a while and you will know when it is done but don’t be overly critical.

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