Sunday, September 22, 2013

Vegetable Beef Soup

Even though fall does not officially arrive until 4:44 this evening, I have already started to enjoy warm soup on cool evenings. This past Wednesday, the air was cool, the gentle breeze was blowing across the creek as it meandered through the back yard, and it was the perfect time for some comfort food. I knew people would think I was crazy for already eating soup and grilled cheese, but I didn't care. It was time! And oh, am I so glad that I did. The great thing about this version is that you can cook it in a little over a hour and enjoy it or you can allow it to simmer for a few hours, covered, and deepen the flavors even more. The leftovers are great. They definitely do not taste like a reheated meal. So put this recipe in your files and be ready to enjoy it on a cool fall or winter evening.
1 pound Ground Beef
1 Large Yellow Onion, chopped
2 teaspoons Salt
1 1/2 teaspoons Black Pepper
1/2 teaspoon Dried Parsley
14.5 ounces Canned Diced Tomatoes, Unsalted
1 Cup Tomato Puree, Unsalted
15 ounces Canned White Potatoes, Drained and Sliced
14.5 ounces Canned Green Beans
1/2 Cup Carrots, Peeled and Thinly Sliced

1. Heat a large Dutch oven over medium high heat. Brown the ground beef and onions, using a spatula to break the meat into small pieces as it cooks. Season with salt, pepper, and parsley.
2. Add the remaining ingredients to the pot. Stir well to combine.
3. Bring to a boil. Cover and reduce heat to medium.
4. Allow to simmer for at least 1 hour.
5. Add more salt and pepper to taste.

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