Saturday, December 1, 2012
A stolen recipe with tweaks to make it my own
I stole the basic recipe from Allison at Broken Fortress. She called it Hamburger Soup. I call it quick veggie soup. Below is her original recipe and my improvements and notes follow. It's a super quick and easy soup. The things that take the longest are coping the onion and garlic and in my version heating the frozen veggies and cooking the pasta.
1 Tbls Olive Oil
1/2 a med sized onion, chopped
2 Tbls minced garlic
1 lb ground beef
1 can condensed tomato soup, plus 1 can water
2-14 oz. cans beef broth
1 small can of corn
1 cup cooked macaroni, wagon wheel, or small shell pasta
Heat olive oil in a skillet. Add onion and garlic until the onions are just soft. Add ground beef, season with salt and cook until meat is longer pink.
Meanwhile, in a 5 quart soup pot, pour in beef broth, tomato soup and water. Bring to a boil, turn down heat and simmer. In another pot, cook pasta to package directions.
When meat is cooked through, add to beef soup mixture. I highly recommend draining as much of the fat as possible. I didn't do such a good job and after storing in the fridge it all came to the top. So rinse your meat before adding or drain fat really well. Add corn and pasta and simmer for 5-10 minutes.
We had this for dinner tonight. I made a few changes to the basic recipe. I cooked frozen mixed veggies on the side, boiled my pasta in my beef broth which gave it flavor. I strained the pasta allowing the person to put as much or as little pasta in their plate and makes it easier to keep leftovers. This way the liquid in your soup isn't being absorbed by the pasta. I also added fresh black pepper to taste. It was really good. The Baron served himself twice. In the past I've used Progresso Fire Roasted tomatoes. I find it gives a more complex flavor to the soup than the condensed tomato soup does. YUMMM!