Saturday, November 10, 2018

Souper Soup Recipe

I've found that sometimes if I give food a different name, my kids will eat it. 
Like cucumbers. "I don't like cucumbers," they said. So I called them pepinos (spanish for cucumber) and what do you know, they liked pepinos. Same with beans. They don't like beans, but they'll eat frijoles. #kids. 
My husband and I love this soup. It's hearty and filling and just really hits the spot on a cold day. It's veggie packed and you can really put whatever you want in it, but our kids thought they wouldn't like it until I called it souper soup and again, whaddyaknow. 
I took a couple of different vegetable beef recipes I was following and mixed and matched with the veggies my family likes best and that's how I came up with this recipe. It'll make a nice big batch, so there'll definitely be leftovers for lunch the next day! Hope you enjoy it! 

Here's what you'll need: 
  • 2 lbs ground beef, drained 
  • 1 medium onion, diced
  • 2 celery stalks, diced 
  • 3 cloves garlic, minced 
  • 4-6 carrots, peeled & chopped 
  • 3-4 red potatoes, chopped
  • 1 cup corn
  • red bell pepper, diced
  • green bell pepper, diced
  • yellow or orange bell pepper, diced 
  • 4 cups beef broth
  • 2 cans diced tomatoes (or any type of tomatoes)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 2 teaspoons dried parsley

Here's what you'll do: 

Brown the beef with onion, celery & garlic; drain. Add the rest of the ingredients, bring to a boil, then cover & reduce to simmer for about 20 minutes or until potatoes are soft.

Serve it with some warm bread on the side! 

Enjoy, and try to stay warm!! 
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