Keeping these things in mind, so that you know I am not buying organic (can't afford it), and I am not getting all fancy with the cooking (don't feel like it) - I hope you enjoy the following recipe for easy beef vegetable soup.
 |
| My beef and veggie soup |
Ingredients:
- 6 cups or so of water
- 2 or 3 bouillon cubes (I prefer Knorr or Aurora)
- 1 stalk of celery, chopped (include the leafy part if you want - I like it)
- 5 baby carrots, finely chopped
- 2 challots (aka green onion), chopped
- 200 - 250g (or however much you like) beef of your choice with a little fat on it. Fat adds flavour. I've used leftover steak, even! Tip: cut it very small. At least, I prefer small pieces, not huge chunks in my soup. This isn't a stew.
- 1 large can of crushed tomatoes (796 ml I think)
- 1/4 cup of soup mix (this has small pasta, sometimes dehydrated veggies, etc. I prefer R.Fortin, but get whatever mix you like)
- dash of parsley
- salt and pepper to taste
So, you see I don't get too picky about not using canned goods or packaged food. If I have to work harder to make it, I probably won't bother and will, instead, eat real crappy food. So, this is the lesser of two evils!
Ok, so, boil the water in a pot. Then add the bouillon cubes. Add just two at first, test for saltiness/ taste. You don't want it too salty, nor too bland.
Chop the meat and veggies, and add to the boiling soup. Add tomatoes, and bring again to a low boil. Add the soup mix (read the back of the package to see how much you should add. I prefer less than specified, usually).
Add parsley, salt and pepper (if needed or desired). When carrots are totally soft, and pasta mix is totally soft, keep the soup on very, very low for about 20 to 30 minutes.
And, you are done. Really, you could make this from start to finish in 30 minutes, but I think it tastes better when it simmers for a while.
Note: Add water, salt, pepper as needed. Sometimes this soup gets too thick, which is why I use less mix.
No comments:
Post a Comment