#vegetable soup

Ground Beef Vegetable Soup

Prep Time: 20 mins

Cook Time: 1 hr 15 mins

Ingredients

• 2 pounds ground beef
  
• 4 carrots, diced
  
• 4 celery ribs, chopped
  
• 1 onion, chopped
  
• 4 potatoes, peeled and cut into 1-inch
  
• pieces
  
• 1 (15 ounce) can tomato sauce
  
• 1 (14.5 ounce) can whole tomatoes,
  
• crushed
  
• 1 (15 ounce) can peas, undrained
  
• 1 (15.25 ounce) can whole kernel corn,
  
• drained and rinsed
  
• 1 (15 ounce) can green beans, drained
  
• and rinsed
  
• ground black pepper to taste
  
• 1/8 teaspoon ground thyme
  
• 1 bay leaf, or more to taste
  
• ¼ cup water, as needed
  

Instructions

1. Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
   
2. Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour ¼ cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
   
3. Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.
   

06.05.2020

Request lunch day #1! Because schools were closed for two months we missed out on a lot of request lunches. So Friday was the first request lunch of the month. Typical for them we had karaage and wakame seaweed rice. The soup was new though, a nice consomme soup. Very light. The side salad was a carrot one with egg. A chocolate pudding for dessert.

Vegetable Medley & Barley Soup

Sort of a half stew half soup dish, RoseSpirit and I kinda threw this together on the fly and it turned out rather well.

Ingredients

• Spices - Salt, White Pepper, black pepper, bay leafs, dried oregano, fresh thyme, and a dash of cinnamon
• Veggies - Whatever you can get, we used onions, peppers, a leek, red potatoes, tomatoes, garlic, zucchini and carrots
• 1 Cup of Barley
• 2 Cans of tomato paste
• 2 beef bullion cubes

Instructions

• Dice all the veggies, bring a bit of water and the bullion to a boil with the potatoes
• After 10-15 min of precook at boil add all of the veggies, spices, and tomato paste
• Simmer for 1.5-2 hours with the lid off, stirring occasionally
• Add the barley in, simmer for 30 - 45 min stirring every 5 min to prevent the barley from sticking to the bottom of the pan
• Add in the garlic and thyme, simmer and stir for another 30-45 min
• Keep on low heat until ready to serve.

The original base idea for this came from an old seafood restaurant I used to work for, at the end of every week they’d take all the leftovers and make a tomato based soup/stew.

Usually it was a large number of vegetables, along with shrimp and whatever leftover fish they had. Came out fairly close to what I remember, minus the hunks of tuna. The beef bullion could easily be removed from this recipe to make it fully vegetarian.

Andy Warhol, Torn Campbell’s “Pepper Pot” Soup Can. 1962.