My Dad wasn’t a great cook. He was a man with good intentions. I remember him making eggs for my Mom on Sunday morning. He would have them ready when she walked in the back door coming home from church. Sometimes they would be over cooked or cold. Mom never complained though. You could see she didn’t care about the eggs, to was his good intentions that mattered.
One thing my Dad did manage to make and was always so good was his vegetable soup. He would say “looks like we have lots of left-overs that need to be gotten rid of”. And vegetable soup was born. It varied each time depending what the left-over vegetables were.
Vegetable soup can easily be put together with things you may have on hand. So here is my version of my Dad’s famous vegetable soup!
Vegetable Beef Soup
1 – 1/2 pounds ground chuck
2 cans tomatoes (I used Muir Glen Organic fired roasted 1 diced, 1 stewed) you can use what ever kind you have on hand or fresh
1 small onion
4 cloves garlic minced
2 medium potatoes thinly sliced
frozen corn (frozen last summer by me)
frozen green beans (frozen last summer by me)
kale (had some left-over from my kale chip recipe, it holds up well in the refrigerator, another plus)
6 – 8 cups chicken stock (I used my homemade stock that I keep frozen for recipes)
bag of left-over vegetables Saving and Freezing left over vegetables (it contained lima beans and broccoli this time)
cayenne pepper and black pepper
Brown your ground beef in a dutch oven or stock pot
add onion, garlic, carrots, potatoes and tomatoes
stir in chicken stock, frozen corn and green beans
heat to boil
add bag of left over vegetables
stir in kale, season with cayenne and black pepper to your taste
simmer on low for at least 1 hour. I let mine simmer about 2 1/2
This soup is perfect for a cold winter day like today here in Ohio.