Sorry for my absence yesterday. Actually, I’m not really sorry. Some days you just need a break, ya know? It’s been a long week.
I spent my time off from blogging by working, testing out my very own pumpkin cupcake recipe for two (baking recipes are like, pretty hard), and eating Mexican food. And leftover vegetable beef soup.
Wheat really wanted vegetable soup Monday night, and I’m so glad he did. Now that the weather has majorly cooled off here in SoWeGa, it was the perfect meal.
And no, it was not a meatless Monday in our house this week, but there was a whole lot of vegetables.
Vegetable Beef Soup Recipe
– 2 pounds lean ground beef
– 2 28-ounce cans of whole tomatoes (do not drain)
– 2 28-ounce cans of water
– broiled steak seasoning (aka McCormick Perfect Pinch Steak Seasoning)
– all the vegetables you can get your hands on, chopped
Brown the meat in a skillet and seasoning with a tablespoon or so of Perfect Pinch steak seasoning. I call it “broiled steak seasoning” because that’s what my Mama, aunt, and Grannie always used on everything. They quit making it, but this Perfect Pinch is a fine replacement. Drain the meat and add it to a Hugh Jass pot.
Add both cans of tomatoes, undrained, then fill each can up with cold water and add those to the pot.
Add all the vegetables you can get your hands on and chop up. Here’s what went into my soup: a whole bag of whole carrots, peeled and cut into coins; 3 zucchini, cut into half moons; about a half pound of fresh green beans, cut into bite-size pieces; one whole vidalia onion, diced; half a head of celery, sliced; and about half a pound of fresh okra (homegrown!). The trick with okra is add it in the last 20 minutes of cooking so that it doesn’t get soggy and gross.
Bring the pot to a strong simmer over medium-low heat and cook for at least an hour, then add okra and cook for 20 more minutes.
Salt ‘n Peppa to taste.
I served it with baked cornbread… because cornbread is really good dipped in tomato-based soups, if you ask me.
This makes a TON of soup, and we have been/will be eating leftovers all week. But we don’t mind.
Look how colorful it is! With lean meat and all those fresh (organic and locally grown) veggies, it’s definitely good for you.
And don’t let my list of in-house veggies lock you down. Feel free to add spinach (one of my personal favorites in vegetable soup), collards, mustards, peas, beans, potatoes… always let your conscience be your guide.
It might be the easiest, most heart-warming, delicious soup ever! And an awesome way to get your veggies in all at once.
I’ll be back tomorrow with a very girlie Friday Finds post! But in the mean time, what’s your favorite veggie in veggie soup?
Mine always has been/always will be the okra. Always.
And a enormous HAPPY BIRTHDAY to my sweet friend and favorite Boston eskimo, Brittney!
Miss you (and Salty Dog) and hope you have an amazing day today!! Harold also sends his love. <3