Greetings All - My wife and I are still home today awaiting the arrival of our newest son. She's all settled on the couch in front of the TV. I've been keeping busy downstairs. At noon I thought I'd take a break and make some hamburger vegetable soup for dinner tonight. My whole family loves this soup. It is so hearty and versatile. Good year round as you can mix anything together that you can find in season. Fresh veggies from the garden is the best!
Excuse the first photo, I heaped everything in the pot and then realized I needed and bigger one! Oops!
Here's the recipe we use. This soup is great for freezing also! Just omit the potatoes and add them when reheating the soup later on (otherwise they break apart and turn to mush if frozen):
2 lbs Ground Beef
1 Medium Onion (diced)
4 Large Carrots (sliced)
4 Stalks Celery (diced)
4 Medium Potatoes (diced)
1 Medium Yellow Squash (diced)
1 Medium Green Zucchini (diced)
2 (28 oz.) Cans Diced Tomatoes (do not drain)
1 (32 oz.) Carton Chicken Stock
1 (32 oz.) Carton Beef Stock
2 Tbs. Worcestershire Sauce
Salt & Pepper to taste
1. Coat the bottom of a large stock pot with good olive oil and place over medium heat. Once the oil is warm, throw in diced onions and celery. Sprinkle with salt and pepper and allow to brown and caramelize.
2. Once the onion and celery is translucent, add the ground beef and cook till brown.
3. Add the remaining ingredients and bring to a boil. Once the potatoes are soft, the soup is ready to eat.
4. Sprinkle fresh chopped parsley over the soup when serving and enjoy!
As I said before, this soup is SO versatile. You can make it any number of ways. Just start with the onion, celery, and hamburger base and then add any vegetables and stock you want. You can even substitute ground chicken, turkey or veal instead of hamburger. Want to go low carb? Just take out the potatoes.
Now we're off for a long walk to see if we can get those contractions more productive!