I’m going to let you in on something that I hope revolutionizes your soup eating experience. Are you ready? Soup from scratch is not that hard. There. Your Welcome.
I grew up on the soup from a can. And that soup was super good. But that soup was also packed with sodium, among other things I can’t pronounce. So when I started taking cooking seriously, I knew I wanted to tackle soup. Here are some things you do need. Time, time, and more time. Because a good soup needs to simmer and all the ingredients need to get cozy and the flavors need to meld. But that’s the beauty of it. After you’ve honed your chopping skills, you can just drop it all in the pot and let it do its thing, for hours if need be. We’re going to start off with my favorite – Vegetable Beef Soup.
Start with browning your ground beef and some onion together in a big pot. Drain off the grease – but maybe leave a little because we all know grease = flavor.
Now, add a box of beef stock. Here’s a tip. Whole Foods has organic beef broth starting at like $2.29. Bargain. Then add about the same amount of water.
Now we are going to start seasoning the broth. You can get all creative here. Worcheshire sauce, salt, pepper, garlic powder, whatever your fancy.
Time for veggies. I shoot for 4-5 veggies. I always start with tomatoes. Tomatoes in a can are so fancy these days. Fire roasted, Italian, Mexican, Rotel, throw in whatever can you have in your pantry. I always do the staples of celery, potatoes, and carrots. That last veggie tends to be whatever I have in the veggie bin. If they are soft veggies like corn, spinach, or squash, add those later.
Now for the time part. Bring to a simmer and let it simmer it’s little heart out for at least an hour.
Add those soft veggies if your adding any and let it simmer for 20 more minutes.
Grab you some fresh bread, if your into that sort of thing and enjoy your soup!
Its not that hard, I promise! I’m so glad I thought to share this soup experience now that winter is over…