Don's Guaranteed Vegetable Soup
Don D
9,834 Posts
[font size="1" color="#FF0000"]LAST EDITED ON 02-04-04 AT 07:53AM (CST)[/font][br][br][font size="1" color="#FF0000"]LAST EDITED ON 01-30-04 AT 05:06 PM (CST)[/font]
Unlike January Soup, posted elsewhere, this one is a bit more straightforward. It's also failsafe, tastes like a million bucks and is really simple. Raise your popularity in the kitchen this weekend with this.
1.5 lb ground beef
1 cup chopped onion
3 garlic cloves pressed (peel, smash, dice)
1 (30 oz) jar chunky spaphetti sauce with mushrooms and peppers.
1 (10.5 oz) can beef broth, undiluted
2 cups water
1 cup sliced and diced celery
1 tsp salt
1.2 tsp pepper
I lb. bag frozen mixed vegetables or you can substitute gumbo veggie's in the frozen case.
1 (10 oz) can ROTEL diced tomatoes and green chiles (spicy and optional)
1 (16 oz) can peeled baby new potatoes
DIRECTIONS:
Cook first 3 ingredients in large Dutch oven or soup pot over medium heat, stirring until meat is crumbled and no longer pink. Drain and return to Dutch oven or pot.
Add spaghetti sauce and next 6 ingredients. Bring to a boil; cover, reduce heat, simmer, stirring often, for 20 minutes.
Stir in Rotel, mixed vegetables and potatoes; return to boil. Reduce heat, cover and simmer 10 minutes.
Prep time 10 min., Cook time 32 min.,Yield: 12 cups. Serve with saltines, Ritz crackers, Waverly Wafers or Cornbread.
Note: Double recipe if temperature is 24 or below.
Unlike January Soup, posted elsewhere, this one is a bit more straightforward. It's also failsafe, tastes like a million bucks and is really simple. Raise your popularity in the kitchen this weekend with this.
1.5 lb ground beef
1 cup chopped onion
3 garlic cloves pressed (peel, smash, dice)
1 (30 oz) jar chunky spaphetti sauce with mushrooms and peppers.
1 (10.5 oz) can beef broth, undiluted
2 cups water
1 cup sliced and diced celery
1 tsp salt
1.2 tsp pepper
I lb. bag frozen mixed vegetables or you can substitute gumbo veggie's in the frozen case.
1 (10 oz) can ROTEL diced tomatoes and green chiles (spicy and optional)
1 (16 oz) can peeled baby new potatoes
DIRECTIONS:
Cook first 3 ingredients in large Dutch oven or soup pot over medium heat, stirring until meat is crumbled and no longer pink. Drain and return to Dutch oven or pot.
Add spaghetti sauce and next 6 ingredients. Bring to a boil; cover, reduce heat, simmer, stirring often, for 20 minutes.
Stir in Rotel, mixed vegetables and potatoes; return to boil. Reduce heat, cover and simmer 10 minutes.
Prep time 10 min., Cook time 32 min.,Yield: 12 cups. Serve with saltines, Ritz crackers, Waverly Wafers or Cornbread.
Note: Double recipe if temperature is 24 or below.
Comments
Just to let you know, and I think you already know, just about any fresh water, fresh caught fish will taste great if fixed as I described so in reallity you don't need trout although what a tasty treat if you do have them!
Cheers!
I went to the pantry and freezer to gather the ingredients. I don't do real beef so I used a bag of the Green Giant veggie burger crumbles. It worked out just fine and everyone loved it. Thanks Don!
Cheryl C.
I've got another delicious and super-easy soup recipe to post in the next few days, or as soon as I can find it. Stay tuned.
BTW Don, it WAS below 24 and I did double it!
Gene
Thanks for the recipe. It was down in the low 30's this weekend, chilly, misty, and this soup was a real warmer....... I never thought of using spaghetti sauce as a base for a soup before. Thanks again....
I no longer put in the potatoes because, frankly, I've forgotten to buy them and find that it's just as tasty without them. I've been using Sofrito instead of the onion and garlic. I think the extra ingredients give it a nice flavor. x:9
We've had it with bread and biscuits but yet to try it with corn bread. That's next time.
Thanks again, Don.
I make my own but it's not my favorite chore so I make a whole lot at one time and portion it in small Tupperware containers and freeze it.
1 whole bunch celery washed with leaves in tact
2 bunches of fresh cilantro
4-6 large onions
6-8 large green peppers
4-6 large red peppers
2 whole bulbs worth of peeled garlic or more if you like a lot of garlic like I do
Optional ingredients could include jalapenos or other peppers sold in your area. I never heard of adding olives.
I chunk cut everything into a huge bowl and then start whizzing in my food processor until it's in small chunks, not liquid. I mix everything well and then divide into separate containers.
I put it into everything needing a little kick...scrambled eggs, rice, soups, beans, stews and any meat dishes.
Buen provecho!