Sunday, May 22, 2011

Cathy's Vegetable Soup























Most of us think of soup as a winter dish.  However, with the modern convenience of air conditioning, soup is really appropriate all year round. 

I love soups and make them often.  It makes preparing supper a breeze after a long day at work and because it makes so much, I enjoy the leftovers packed for my lunch.

This soup is quick, easy and healthy. I threw it together one afternoon when I didn't know what to fix for dinner. 

This recipe and chili are the soups I most frequently prepare.
You can easily adjust this to use ingredients what you have on hand.  I typically use both ground beef and ground turkey, but you can also use all ground beef if you prefer. 
Like my chili, I always just make this, never following a written recipe (not that I'd necessarily follow it precisely if I had one).  Today, while making the soup, I decided to measure and write down the ingredients and directions so I could share it with you.

I missed adding beef soup base to my shopping list so I had to use beef broth today. It isn't necessary to use soup base but it adds a richer flavor to the soup that I prefer.

Like many soups, this one gets better with age, so get out your biggest soup pot and make it a day ahead so the flavors have a chance to fully develop.

Cathy's Vegetable Soup

Ingredients:

1 lb. lean ground turkey
1 lb. lean ground beef
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 cups chopped onion
2 cups shredded carrots (I buy them pre-shredded)
6 cups shredded cabbage (1/2 a medium sized head)
3 15 oz. cans of pinto beans
1 15 oz. can of tomato sauce
8 cups of beef soup base
1 1/2 teaspoons thyme
1/2 teaspoon fennel seed

Directions:
  1. Add the olive oil to a large stock pot.  Place over medium heat. 
  2. Add the ground turkey, ground beef, chopped onion, salt and pepper to the pot and cook, crumbling meat until it is browned.
  3. Drain any fat from the pan.
  4. Add carrots, pinto beans, tomato sauce and beef broth to the pan, stirring to mix ingredients.
  5. Add fennel seed and thyme and shredded cabbage.
  6. Stir to mix well.
  7. Reduce heat to low and simmer until cabbage and carrots are cooked.
  8. Sample and adjust seasonings to taste.

Serve with a sprinkling of freshly grated parmesan and crusty loaf of bread.

No comments:

Post a Comment

About Me

My photo

My career is in IT.  Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog.  
I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.