It's a cold and rainy early spring day. Well, truth be told, it's actually coming down in buckets, with lightening and fury, temps are at a raw 42 degrees and I'm freezing! Winter's filibuster continues well into April and I feel like a hot bowl of soup is in order. When I need a fast pot of soul warming goodness, the soup I've been making since the kids were knee high is based on a good neighbor's recipe so long ago.
No doubt, I have made this soup hundreds of times, to the delight of my family...yes, it's one of their all time fav's! And it's one of those recipes that becomes a template for a thousand variations, easily adjusting to improvisation, which is so important when you realize you're missing an ingredient! The original recipe was
No doubt, I have made this soup hundreds of times, to the delight of my family...yes, it's one of their all time fav's! And it's one of those recipes that becomes a template for a thousand variations, easily adjusting to improvisation, which is so important when you realize you're missing an ingredient! The original recipe was
made for the home cook who preferred reaching in her cupboard and freezer for ingredients, a time saver for sure. I, however, have never been keen on powdered soup mixes or a bag of frozen mixed vegetables, and have adjusted the method and ingredients a bit for a more wholesome outcome.
So have a blast with this recipe! If you prefer ground turkey, go ahead! If you prefer no meat, sub in a pound of chopped mushrooms! If you don't have orzo pasta, use farro (my favorite), wild rice or barley instead. If you happen to have a roasted chicken in the fridge, remove the meat and simmer the bones to make your own broth! If you prefer a vegan version, just add a few cloves of chopped garlic with the onions, use plain water (whaaa??? Yes, I said water!) with a bit of miso or extra salt, some herbs, and a can of drained beans at the end...another favorite of mine!
Bon appetite!
So have a blast with this recipe! If you prefer ground turkey, go ahead! If you prefer no meat, sub in a pound of chopped mushrooms! If you don't have orzo pasta, use farro (my favorite), wild rice or barley instead. If you happen to have a roasted chicken in the fridge, remove the meat and simmer the bones to make your own broth! If you prefer a vegan version, just add a few cloves of chopped garlic with the onions, use plain water (whaaa??? Yes, I said water!) with a bit of miso or extra salt, some herbs, and a can of drained beans at the end...another favorite of mine!
Bon appetite!
Family Style Beefy Vegetable Soup
1 lb ground beef
1 very large onion, diced
4 large ribs celery, diced
5 large carrots, diced
1 15oz. can tomato, crushed, chopped or puree
3/4 cup orzo (farro, barley or wild rice)
2 quarts chicken broth
2 cups water
2 cups frozen green beans
2 cups corn
Salt and Pepper
Optional additions:
1 cup frozen peas
Kidney beans or chick peas
In a large pot, saute the ground beef with the onions and a bit of salt and pepper, for about 10 minutes or until onions are transparent. Add the celery and carrots, and a bit more salt, simmer covered for 5-10 minutes. Add the tomato and simmer for another few minutes. Add the broth and water, with salt and pepper to taste. Add the orzo* and simmer for 10 minutes. Add the green beans and corn, simmer for 10 more minutes...adjust seasoning and your soup is done!
If you'd like to add a can of black beans or kidney beans, you have my thumbs up!
* If you are using farro, barley or wild rice, make sure to simmer long enough to cook through (30-50 minutes).
Enjoy!
1 lb ground beef
1 very large onion, diced
4 large ribs celery, diced
5 large carrots, diced
1 15oz. can tomato, crushed, chopped or puree
3/4 cup orzo (farro, barley or wild rice)
2 quarts chicken broth
2 cups water
2 cups frozen green beans
2 cups corn
Salt and Pepper
Optional additions:
1 cup frozen peas
Kidney beans or chick peas
In a large pot, saute the ground beef with the onions and a bit of salt and pepper, for about 10 minutes or until onions are transparent. Add the celery and carrots, and a bit more salt, simmer covered for 5-10 minutes. Add the tomato and simmer for another few minutes. Add the broth and water, with salt and pepper to taste. Add the orzo* and simmer for 10 minutes. Add the green beans and corn, simmer for 10 more minutes...adjust seasoning and your soup is done!
If you'd like to add a can of black beans or kidney beans, you have my thumbs up!
* If you are using farro, barley or wild rice, make sure to simmer long enough to cook through (30-50 minutes).
Enjoy!
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