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Twenty Minute Vegetable Soup

IMG_1937I love talking with Annie Mitchell on the Sonrise Morning Show on Sacred Heart Radio each Thursday morning. Today we talked about the mysteries of the rosary and food associated with each one. Here’s the recipe I shared when talking about the joyous mysteries. Onion and garlic are associated with the joyous mysteries – makes sense to me since I love these ingredients!

 

 SPICY TWENTY  MINUTE VEGETABLE BEEF SOUP

This soup has a cult following. I’m not surprised. It’s really that good, and really that easy. Can you tell what the secret ingredient is?

l-1/2 pounds lean ground beef – I used sirloin in the photo recipe

1 heaping cup chopped yellow or white onion, not sweet onion

2 cloves garlic, minced

1 jar chunky garden style pasta sauce

2 cans low sodium beef broth

Water to taste (start with 1 or 2 soup cans of water and go from there)

10 oz. can tomatoes and chilies or 14.5 oz. diced tomatoes if you don’t want it spicy

1 pound or so frozen soup or mixed vegetables, thawed if you have time

Several handfuls any fresh greens

Cheddar for garnish

Sauté meat, onion and garlic together in pot until meat is cooked. Now add everything else but the greens. Bring to a boil and let simmer for about 20 or even 30 minutes. Toss in greens and cook until just wilted, about a minute more.

Tip from Rita’s kitchen: A potato masher works wonders to break up the ground beef as it cooks.

Watch Rita! Check out my Utube channel on my site Abouteating.com to see me making the soup.

 

 

Permanent link to this article: http://abouteating.com/feel-better-soups/

2 comments

  1. Rebecca

    What size jar for the chunky garden style pasta sauce?

    1. Rita Heikenfeld

      Hi, Rebecca,
      It’s the 19-22 or so ounce jar.

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