Easy Vegetable Soup

May 31, 2014   

I was asked to share the vegetable soup recipe I make. It’s a recipe from my grandmother that uses ground beef (or turkey,) corn, carrots, etc. I particularly like eating this soup cold (gazpacho style.)

vegetable soup recipe

Easy Vegetable Soup [serves 8]

Ingredients

1 lb ground beef (or turkey)
1 cup chopped onion
1 cup sliced celery
1/4 cup uncooked rice
2 (~16oz) cans stewed tomato
1 cup sliced carrots
1 can mexicorn
1 (~15oz) can kidney beans
1 cup frozen green beans
1 clove garlic minced
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon basil flakes
1/8 teaspoon pepper
6 beef bouillon cubes
3 1/2 cups of water

Directions

Cook ground beef, onion, and garlic in a dutch over or heavy pot on stove top until browned. Drain fat.

Add remaining ingredients except green beans. Bring to a boil. Reduce heat, cover, and simmer for 40 minutes.

Add green beans and continue simmering 10 more minutes or until beans are tender.

Tips!

I like to use ground turkey which means there’s no fat to drain after browning the meat.

For the minced garlic I use garlic paste. They list on the back how much will equal 1 clove.

You can use any rice! I’ve only ever had short grain brown rice and it turns out great. I’ve even added extra because I love rice.

Mexicorn might be a bit difficult to find. There’s only 1 brand here that sells it but it’s in every grocery story. You can use a regular can of corn if you can’t find it.

Stewed tomatoes caution – many brands add seasoning to their stewed tomatoes. I make sure to get a can of unseasoned.

I add 4 cups of water because my pot is a bit wide and you want to cover all the vegetables. When I do this I add 1 extra beef bouillon cube.

I like to add fresh parsley leaves and celery stalk leaves. I don’t alter the recipe to account for these additions.

Feel free to ask me any questions. I didn’t know how to brown meat until my mid-20’s so I won’t judge lol!

 

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11 Responses to “Easy Vegetable Soup”

  1. Michelle says:

    Oh my gosh, this looks and sounds so delicious! It also seems quite easy to do – I may just have to try it out next week! I was about to ask about the Mexicorn, but you addressed it already, haha. If it makes you feel any better, I only learned how to cook chicken a year ago (whole chicken for chicken noodle soup). It was frightening to say the least.

    • jenny says:

      It took me forever to find the mexicorn in the aisle hahaha

      It’s funny, I don’t really feel bad for not knowing how to cook before but learning out of necessity has been really enjoyable!

  2. Sofia says:

    Oh my, this contains everything I love! I can’t eat too spicy foods… I mean garlic or black/white pepper is fine, but normally this kind of soup contain lots of chili pepper or cayenne pepper (at least where I’m from). So thank you for this recipe, I will definitely cook the soup as soon as possible :) Awesome.

  3. Tiff says:

    You had me at ‘easy’ hehe. It looks delicious and doable for my very basic skill level.

  4. Milly says:

    I’m definitely going to try this recipe once I move back on campus! It sounds pretty straight forward and looks delicious! Can’t wait to try! :D

  5. Felice says:

    My father makes a similar soup that I love! One suggestion for a more southwest twist, add a little cumin and sub a can of hominy for the corn. It’s delicious with a bit of Monterrey Jack shredded on top.

  6. Miya says:

    This looks so tasty! Definitely keep the recipe posts coming. I need more no fuss practical cooking ideas!!!

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