This vegetable soup calls for a pound of ground beef (I use ground turkey) for its base. This makes it extra hearty. The recipe calls for adding a package of frozen vegetables at the end, but I keep a freezer container into which I dump leftover veggies from whatever I’ve been preparing. Instead of buying a package of frozen veggies I simply use these fresh ones from the deepfreeze. I had a little leftover squash from my earlier blog recipe for Sautéed Squash and Tomatoes, so I added it as well. Makes for a colorful, healthy combination.
I acquired this recipe when I was an officemate of the legendary foods editor Ann Criswell at the Houston Chronicle. She was forever recommending recipes she thought I’d like; my files are stuffed with her “bests”. I featured this recipe in my cookbook, Way Back in the Country Garden, as a dish that bespeaks of a fall day. That’s what we’ve got today; we plan to enjoy every minute of it and every bite of this glorious soup.
Easy Vegetable Soup
1 pound ground beef or ground turkey
1 cup chopped onion
1/8 teaspoon garlic powder
1 cup sliced carrots
1 cup sliced celery
1/4 cup uncooked regular rice
2 (16-ounce) cans stewed tomatoes (I used 2 cans of no-salt-added peeled tomatoes)
3 1/2 cups water
5 beef bouillon cubes
1 tablespoon parsley flakes
1 teaspoon salt (or salt substitute)
1/4 teaspoon basil
1/8 teaspoon pepper
1 cup frozen mixed vegetables, unthawed (or leftover fresh veggies that have been frozen)
1 (10 3/4-ounce) can low-sodium tomato soup
In large kettle brown ground beef or ground turkey; drain fat. Add all ingredients except frozen vegetables and tomato soup. Cook covered for 40 minutes. Add frozen vegetables and tomato soup. Cook additional 10 minutes. Serves 10-12.