You know the recipe I shared the other day for my 20 minute vegetable soup (OK, it may take about 30 minutes from start to finish depending upon your stove, etc.) Well I made it on Sunday morning with Jessica Brown and Catherine Bodak and they loved it! I used Mama Marie’s pasta sauce for it (she’s Jungle Jim’s mom). So I wanted to share a few photos of the segment.
No matter how many times I make it, this soup is always a hit
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 – a generous teaspoon
1 jar chunky garden style pasta sauce
2 cans low sodium beef broth (about 28-32 oz)
Water to taste (start with 1 or 2 soup cans of water or 2 cups 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 (sometimes mixed veggies come in 10 oz. packages so just use 2 of those)
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.