Vegetable Soup With Meat2014-09-27
- Servings : 2-4
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
You can make a pretty righteous vegetable soup utilizing ingredients you probably already have in your cabinets. You know, if you ever do any cooking ever. This recipe is stupendously easy, will boil up in less than an hour (though you can simmer it longer if you have the time), requires minimal checking (perfect for raiding) and is great with a slice of whole grain crusty bread. My only word of warning is that you need to watch how much salt you’re putting in this bitch. If you care (and you probably should), rinse all your canned vegetables before you throw them in the pot. Oh, and if you need a visual, think about eating Shepard’s Pie, drinking a can of Coke, and then puking. Yeah, it’s pretty hot. – Runyarusco
Ingredients (parenthesis denote spicier options):
- 6 cups water
- 1 can sliced green beans
- 1 can italian style diced tomatoes (chili ready diced tomatoes)
- 1 can of vacuum packed corn
- 1/2 diced Vidalia onion (Bermuda onion)
- 1/3 cup sliced carrots
- 1 tsp. minced garlic
- 2 reduced sodium Beef Bouillon cubes
- 1 tsp. white pepper
- 1 tsp. red pepper flakes
- 1/2 lb. ground sirloin
- 1/2 lb. ditalini (or some other kind of pasta)
Set the water to boil on high with the bouillon cubes in. Cover the pot. Once the water has reached a rolling boil, drop the temperature to medium-high and add the spices, carrots, garlic, and the entire can (juices included) of tomatoes. While all that's having a good time in the pot, brown up the ground beef (feel free to add a tiny bit of Worcestershire sauce).
When the ground beef is done or at least mostly cooked through, you can drain it and add it to your liquid conglomeration. At about the same time, add the onion, green beans, and corn (appx. 20 minutes in). Re-cover your pot and let simmer for another 10 minutes.
Now, you can either boil your pasta separately or you can add it directly to the soup. The danger of putting it directly into the soup (besides being wonderfully flavorful) is that it'll absorb a lot of water and potentially leave you with a lot less soup and a lot more vegetables that picky spouses might not find cleverly disguised anymore. For that reason, I generally set another pot to boil and cook the pasta for appx. 10 minutes before adding it to the soup.
Once the pasta is in the mix, simmer covered for another 10 minutes and stir often. Done.
Note: If you’re pretty lazy and don’t care about cooking time, you can actually just put all the ingredients in the pot at once and make sure you’re just giving it a good stir every 15 minutes or so. Additionally, this can be safely frozen and refrigerated and reconstitutes wonderfully with a little bit of water OR a can of low-sodium tomato soup. Word.