Homemade vegetable soup in 30 minutes? You bet! One of my most requested soups and it’s perfect for a bone chilling day like today.
Our temperature here on my little patch of heaven is reading 3 degrees – I’ll be giving my chickens some extra corn and sunflower seeds along with their regular food to keep them warm…..
Update on soup: I just made this again for grandson Jack, who had his tonsils and adenoids out. I used 2 cups beef broth and for the rest of the liquid, I added water to taste. He likes cheddar so I garnished it with that. And Eva, my granddaughter, spied some extra parsley from the salad and wanted to add some of that, too. My response? Of course!
One more thing – if you want a spicy soup, use a can of Rotel or tomatoes with chilies.
1 generous pound ground beef – I like sirloin
1 generous cup chopped onion
1 teaspoon garlic
19 or so ounce jar favorite chunky or regular pasta sauce
About 1 quart beef broth (see update above)
1 can, 14.5 oz., chopped tomatoes and chilies or 1 can fire roasted or regular diced tomatoes or 1 can Rotel or tomatoes with chilies
1 pound bag frozen soup vegetables, thawed if you think of it or mixed frozen veggies
Any kind of greens (opt) several handfuls
For garnish: Parmesan or cheddar
Saute meat, onions, and garlic until meat is cooked. Add 2 cups of the beef broth and remaining ingredients, except greens and cheese. Bring to boil. Lower to a gentle boil for 20 minutes or until vegetables are cooked. If necessary, add more broth to taste. You might like to add some water, also. Toss in greens and cook only until wilted. Garnish with cheese. Makes 12 servings.
Instead of greens, throw in a few leaves of parsley, which is like a vitamin pill in a plant.