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.)
Easy Vegetable Soup [serves 8]
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
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.
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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