Home Made Soup

 

It’s a mild 58 degrees in Dallas today, but they tell us a big “weather event” is on it’s way…time for soup and grilled cheese! Here is my easy vegetable beef soup with wild rice:

Brown about a pound of ground beef. Drain & set aside

Dice (really small pieces) 2 stalks of celery, 2 large carrots, 1/2  onion & 2 cloves of garlic, and saute in pan with olive oil, salt, pepper.

In a large soup pot, put browned beef, sautéed veggies, plus 1 can of Rotel tomatoes, 1 can of black-eyed peas, 1 can of black beans, & 1 can of shoe-peg corn.

Add 2 quarts of water.

add 1 box of Uncle Ben’s Wild Rice (with seasoning packet), and 2 heaping tablespoons of “Better than Bouillon” (beef flavor)

Bring to a boil, and then turn down to a simmer for 20 min.

Serve with grilled cheese (I’ll take mine… American cheese on rye)

Stay warm!

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3 Responses so far »

  1. 1

    Anna said,

    I buy those same carrots! 🙂 And I’m making soup this weekend as well. But probably cream of potato so I can freeze it for eating later when a wee one keeps me up all night.

    The “recipe” is:

    Sautee lots of potatoes and some onion in a big soup pot with some olive oil. When mostly cooked through, add 2 packages cream cheese, stir while it gets melty. Add lots of pepper and some salt. Add water to cover potatoes. Let whole mixture cook/heat up. Then puree with immersion blender or in batches with regular blender. (I often need to add more water during/after pureeing as it gets too thick.) Serve with whatever you like! We prefer smoked cheddar and chives. Bacon and/or ham is also good for non-vegetarians.

  2. 2

    elizabeth said,

    Mary Flo! I made your soup a few weeks ago and it was delicious! Every recipe that I have made of yours is wonderful so I will add this one to my rotation!
    Thanks and hope to see you soon!

  3. 3

    I knew we had lots in common—even an affinity for rye bread.


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