Both of my sisters LOVE this soup. Laura asked me to post it. Just for the record, my sisters pump me up way more than I deserve.....I'm lucky to have such sweet sisters! I love this soup, I don't actually have a "recipe" since I rarely cook using recipes. I just go in the kitchen and do it.
Ground Beef
Onion
Celery, sliced
Carrots, sliced
Fresh garlic...(if you don't know what to do with a real live garlic, call me or buy minced garlic in a bottle)
-Sautee the above in a large soup pot with a bit of olive oil , if needed. Go ahead and toss in some salt and pepper. NOTE***Add garlic last. (yes you can substitue garlic powder at this point but it isn't as good as REAL garlic)
-Once the beef is no longer pink, if there is alot of grease in your pot...drain it, EVEN IF the veggies aren't totally soft yet.
1 large can of tomato juice
4 cups, or so, of beef broth ( really flavourful broth at this point is a MUST!!! Don't humiliate me by adding plain water)
-Add these liquids to the beef/veggie mixture. Toss in a bay leaf or two and throw in some basil and oregano. If it looks like it needs more liquid, reach for more beef broth. Remember that in a little while we are going to add pasta and it will soak up some liquid.
-This can now sit in your crockpot for the afternoon or turn your stove down to low and let it hang for a few hours.
fresh spinach
orzo OR acini de pepe (those are both found in the pasta aisle, they are teeny tiny bits of pasta and are lovely in this soup...Laura says the "acini de pepe" MADE the soup!!!!! Or if you want it more Kid-friendly, add alphabet noodles...
-About 45 min before serving, stir in the fresh, washed spinach. Use lots because it wilts down. Also stir in about 1 cup of your dry pasta of choice of the day. Keep the heat on low and allow the pasta to cook to double in size. Take out the bay leaf and VOILA!!! Your soup is ready to eat. It tastes even better the next day and freezes well.
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