Sunday, December 7, 2008

Quick Beef Soup

Soup is always a comfort food, especially on a SUPER cold and blustery day like today. This has quickly become one of my "go-to" recipes for a quick and easy meal, especially when Randy has to travel the next day and we want to spend time together, not me in the kitchen. I usually pair with grilled cheese on fresh Italian bread.

Adapted by a recipe from Beth


1 1/2 lbs. lean ground beef
1 medium chopped onion
2 cloves of chopped garlic
1 can (15 oz) diced tomatoes - I've used the Italian Seasoned and the Green Chile Seasoned, both were excellent
1 can (48 oz) beef broth
2 cups water
1 1/2 cups frozen veggie mix (I steer clear of anything with lima beans - ick -but that's my preference)
3/4 cup "little" pasta, uncooked - orzo, elbows, mini shells, ditalini are all good choices
Salt & pepper to taste
Italian Seasoning to taste


In a large stock pot cook beef, onion and garlic over medium-high heat until beef is brown, stirring to separate. Drain fat.

Add tomatoes (undrained), water, broth, salt, pepper and seasoning to meat mixture.

Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes.

Add pasta and vegetables.

Simmer for 15 - 20 minutes.

Voila - there's dinner. Enjoy!

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