October Soup Series - Vegetable Beef
Cozy season is finally here, and what is cozier than a big bowl of yummy soup? Arguably…nothing. This October I’m going to be sharing several soup recipes with y’all. First up? My all-time favorite - my dad’s vegetable beef soup.
Warning: This soup has quite a few ingredients, and that could definitely seem a little overwhelming at first glance. However, this recipe is actually really easy, and it makes SO MUCH soup! Unless you’re feeding an actual army, I would recommend planning to freeze some of it for a rainy day.
Disclaimer: Feel free to leave out any ingredients you don’t personally care for. Example: cabbage. This is your soup. Make it your way!
Ingredients:
46 oz. tomato juice
64 oz. beef broth
28 oz. crushed tomatoes
14.5 oz. Italian diced tomatoes
1.5 lbs. ground beef
1 green pepper
1 onion
32 oz. frozen vegetables
2 cups of cabbage
2 small potatoes
3 tablespoons brown sugar
1 stick of butter
2 cups of tri-color rotini noodles
salt & pepper to taste
crushed red pepper to taste
Directions:
In a large pot, pour tomato juice, beef broth, crushed tomatoes and Italian diced tomatoes. Cook on high and stir consistently.
In a separate pan, cook ground beef. Add salt & pepper (to taste) + one green pepper (cut into small pieces) and one onion (diced). Once beef is completely cooked add this entire mixture to your soup.
Add frozen vegetables to soup + salt (to taste).
Optional: Cut up approximately 2 cups of cabbage and add to soup.
Peel and cube potatoes and add to soup.
Add brown sugar to soup.
Cut stick of butter into fourths and add to soup.
Add crushed red pepper (or any other seasonings you’d like) to taste.
Bring contents to a boil, and then let simmer for 2-4 hours.
Thirty minutes before serving, add noodles.
Serve with Ritz crackers and/or grilled cheese sandwiches.
Enjoy, friends!
-D