It’s a known fact that I’m the coldest-natured person on earth. If there was an actual contest for the honor, I have no doubt that I would win it. So when the temperatures in Houston dip below 60-degrees, you can find me wrapped up in 4 layers of clothing sitting on my heated seats or by the fireplace. I don’t do cold. Last night, the weatherman said that our temps would dip into the 20’s. I’m not sure that I’ve ever seen that in the 11ish years that I’ve been a Texan. While most were out wrapping water pipes and covering palm trees, I made a quick, easy and delicious vegetable soup. I make this quite a bit and although it is lackluster on the fancy part, it’s big on taste!
2 cans corn
2 cans peas/carrots mix
2 cans green beans
2 cans diced potatoes
2 cans diced tomatoes (I used one can that also had added chilies)
1 small can tomato paste
1 lb ground beef
1/2 white onion
2 T minced garlic
2 bay leaves
Italian blend spices
Ground black pepper
I make my soup in one pan – it’s up to you, but it can all be done in one stockpot. The less I have to wash, the better!
I started the process by sauteing the onion and garlic until the onion was clear and a bit softer, then added the ground beef. Once cooked, drain the beef of any extra grease, and put back into the stockpot.
The hard part is over at this point, drain and add all canned veggies! Mix and combine.
To that, add the diced tomatoes and the tomato paste. The cans will still have tomato residue in them, so use the cans to add water. This gets all the tomato flavor from them & helps to add that pretty red color. Water should cover all the veggies and about 1/2″ more so that it’s actually “soup”.
Finally add the bay leaves, ground pepper and Italian seasoning blend to taste. I think the spices really add to it, so I have a heavier hand than some!
Heat the soup until just before boiling – stir every bit or so just to blend the flavors. Add crackers, shredded cheese, whatever you like to your bowl, and enjoy!