The last couple of days have been cold, windy, and rainy. The kind of days where you just want to stay inside, hole up under a blanket, and read a book or watch a good movie. It’s also made me feel like one of my favorite meals – Vegetable Beef Soup:
I make a big pot from scratch and that way I get to eat leftovers for the next two days! It’s just the right bit of rustic meets tasty and it really hits the spot on cold days like today. This soup has truly been my comfort food this winter and I don’t see that changing anytime soon.
2 Carrots, sliced
1/4 Head of Cabbage, diced
3/4 lb Hamburger
1/2 bag Frozen Sweet Corn
1/2 bag Frozen Green Beans
1 small can/jar Tomato Paste
2 pkgs Beef Stock (about 8 cups)
1-2 cups Water (depending on desired thickness)
1 Bay Leaf
2 tsp. Paprika
1.5 tsp. Celery Salt
1 tsp. Ground Marjoram
1 tsp. Parsley
1/4 tsp. Garlic Powder
1 tsp. Minced Dried Onion (use fresh if desired)
Salt & Pepper to taste
1. Place hamburger, carrots, cabbage, and dried minced onion into the bottom of a stock pot. Cook on Medium High until hamburger is browned.
2. Add the rest of the spices and stir. Let the spices toast for 15-30 seconds then add the beef stock and tomato paste. Stir well. (*I usually get the spices ready while the hamburger is browning by putting them all into a small bowl so I can add them all at once.)
3. Add the green beans and corn and then add water to desired thickness. Cook at a simmer for 1-2 hours depending on how soft you want your veggies.
That’s it! You can also do step one and toast the spices and then throw everything into the crock pot to cook on low for 6-8 hours or on high for 4 hours. Thanks for stopping by!