FAMILY-STYLE VEGETABLE SOUP
This vegetable soup makes regular appearances on our dinner table. My family craves it after being away from home on vacation.
We pack it into quart jars and tote it to friends and family when they need a hot meal. I squirrel the soup away in the freezer
for those insane days when there is no time to do anything but reheat and eat. We like the soup with sourdough bread, soda crackers, cornbread, or grilled cheese sandwiches.
You'll notice that, thanks to a package of frozen soup veggies, the ingredient list is short compared to those of other homemade vegetable soups.
Serves 8 As A Main Course
To Prep: 5 Minutes
To Cook: 35-40 Minutes
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1 tablespoons olive oil
1 pound ground beef round
1/2 teaspoon salt
1/4 teaspoons black pepper
1 can (28 ounces) diced tomatoes with basil, garlic, and oregano, with their liquid
1 can (14.5 ounces) diced tomatoes
1 can (14 to 14.5 ounces) beef broth
1 package (16 ounces) frozen mixed vegetables
1 bay leaf
1 cup uncooked macaroni, or 1 cup spaghetti broken into 1-inch pieces
||Place the olive oil in a stock pot over medium-high heat. Crumble in the ground beef and break it up with a wooden spoon.
Add the salt and pepper. Cook, stirring, until the beef browns all over and is cooked through, 3 to 4 minutes.
Stir in the 2 cans of tomatoes with their liquid and the beef broth, frozen vegetables, and bay leaf. Fill both the
larger and smaller tomato cans with water, add this to the pot, and stir. Bring the mixture to a boil, stirring, 3 to
4 minutes, then reduce the heat to medium-low, cover the pot, and let the soup simmer until the flavors blend, 20 minutes.|
||Stir in the pasta and cover the pot. Let the soup simmer until it has thickened somewhat and the pasta is al dente, 8 to 10 minutes.|
||To serve, ladle the soup into serving bowls. The soup can be frozen for up to 3 months.|
Excerpted from THE DINNER DOCTOR copyright © 2003 Anne Byrn.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.