Pat is a versatile writer who enjoys sharing poetry that educates, stirs the senses and gives hope.
A Gift From My Kitchen to Yours
This is a hearty soup that I first made for my family a few years ago. It was an instant hit, and I am asked to make it often. Your family will never know that this is a low-fat, healthy dish. This dish will warm you up on a cold winter's night.
I recommend that you serve this soup with frozen dinner yeast rolls that you bake in your oven. When the rolls are ready, remove them from your oven and spread butter across the tops before serving.
|Prep time||Cook time||Ready in||Yields|
Serves 4 people
- 1 pound ground beef (at least 93% lean), or substitute turkey
- 3 teaspoons Better than Boullion Roasted Beef Base, dissolved in 32 oz (4 cups) of hot water
- 1 medium bag frozen soup vegetables with potatoes and okra, or 1 cup diced fresh potatoes and 1/2 cup sliced fresh okra
- 1 (14-ounce) can petite tomatoes, regular (not Italian)
- 1 1/2 tablespoons sugar
- 1 medium sweet onion, diced
- Salt and pepper to taste
- Beef: You may substitute turkey for the beef and it will taste good as long as you brown the turkey with the diced onion in 1 1/2 teaspoons of olive oil. Chop the turkey into small chunks as it cooks with the onion until it turns white then it is ready to add to the pot. Stir often.
- Vegetarian option: If you prefer, you can easily make this vegetarian by simply omitting the meat. If you are not adding meat, reduce the tomatoes and broth by half and add more as desired. Also, saute the diced onion with a small sprinkle of salt in 1 teaspoon of olive oil until translucent; then add to the pot.
- Okra: I think the okra adds a special flavor to this dish. If you cannot find a bag of frozen soup vegetable with the okra, I would recommend purchasing a frozen bag adding 1/4 cup to the soup.
- Add 1 teaspoon of olive oil to a frying pan on medium-high heat. When oil is hot, add 1 tablespoon of minced garlic (you may use minced garlic in the jar). Next, add the onions stirring frequently until they turn slightly brown and translucent then add to your soup pot. (A heavy pot is recommended such as a Dutch oven in porcelain or cast iron.)
- Brown hamburger in a skillet and chop into small lumps until meat is no longer pink. Drain off the fat and add meat to soup pot.
- Remove half of the tomatoes from the 32-ounce can of petite tomatoes and place into the soup pot. Squeeze the remaining tomatoes in the can to get the juice out of them. Remove the drained squeezed tomatoes from the can; you will not use them. Take the juice from the can and tomatoes and place in the soup pot.
- Add a bag of frozen soup vegetables. If you can not find soup vegetable with potatoes, dice up a cup of potatoes and add to your soup. I recommend if you cannot find soup vegetable with okra that you add 1/2 cup of sliced frozen okra to your soup for the flavor. Also add the sugar, salt and pepper to taste.
- When the liquid comes to a boil, turn it down to a low simmering boil. The soup is ready when the potatoes are done: about 15 to 20 minutes.
- If using turkey, I recommend Italian turkey sausage. Remove the turkey from the tube, and brown it in a skillet with the diced onions together in olive oil. This will give your turkey more flavor.
© 2012 Pat
peachy from Home Sweet Home on August 02, 2015:
I don't eat beef, might use chicken instead, thanks
Michelle Liew from Singapore on July 27, 2015:
This sounds delicious. I must give it a go!
Pat (author) from United States on September 19, 2014:
Thank you Deborah!
Deborah Brooks Langford from Brownsville,TX on December 20, 2012:
This is my favorite soup.. On the square in town there is a little cafe and they make the best beef vegetable soup.. so delicious.. I am sharing this on face book on cooking time.
I am Deborah Brooks Langford on Facebook