Whether or not you are a football fan (which I am), one thing is certain: football brings people together. And they’re usually hungry people. This simple vegetable beef soup has traditionally been made in my husband’s family when everyone is gathering to watch football games because it’s easy to prepare quickly and leave in the pot until mealtime, so that you’re not tied to the kitchen when you’d rather be doing something else. Everyone needs something like that even when it’s not football season!
What you need:
This list is mostly suggestions. It’s a very forgiving “use what you have” kind of soup.
- 1 lb. ground beef, browned and drained
- 1 pint diced tomatoes, drained (or 2 c. fresh diced tomatoes)
- 2 medium potatoes, peeled and diced (about 1 1/2 c.)
- 2-3 carrots, diced (about 1 c.)
- 2-3 celery ribs, diced (about 1 c.)
- 1 medium onion, diced (about 1/2 c.)
- 1/2 c. long-grain rice (or 1/4 c. rice and 1/4 c. barley)
- 2 bouillon cubes
- salt and pepper to taste
- 5 c. water
- optional: dried sage and/or thyme, to taste
- large stock pot
- cutting board and knife
Time: 10-15 minutes prep, 1 hour cooking time
Freezeable: Once made, it can be cooled and frozen. Once thawed, you may need to add more liquid if too thick.
Serves: A crowd.
Multiplying the recipe: Yes, this is simply doubled. Put as much beef and vegetables as you can fit in your stock pot if you have a very large crowd!
Brown ground beef in a stock pot. Drain. Add remaining ingredients and bring to a boil. Lower temperature and simmer for 1 hour. Enjoy!