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
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
- Add the olive oil to a large stock pot. Place over medium heat.
- Add the ground turkey, ground beef, chopped onion, salt and pepper to the pot and cook, crumbling meat until it is browned.
- Drain any fat from the pan.
- Add carrots, pinto beans, tomato sauce and beef broth to the pan, stirring to mix ingredients.
- Add fennel seed and thyme and shredded cabbage.
- Stir to mix well.
- Reduce heat to low and simmer until cabbage and carrots are cooked.
- Sample and adjust seasonings to taste.
Serve with a sprinkling of freshly grated parmesan and crusty loaf of bread.