All of the ingredients in this recipe are included in the list from my previous blog, "The Well-Stocked Pantry", and this will make enough soup to serve at least two meals to at least four people. I like to make soup in large quantities to be served for dinner the first night, and then use what is left for lunches at home or to take to work. It's certainly much more frugal than eating lunch out and it's a nice change from the standard sandwich....and when your co-workers smell that wonderful homemade soup aroma wafting through the office they'll want your recipe.
This is the kind of recipe where you really don't need to be precise with the quantities of ingredients, and it's a good way to use leftovers for the meat, veggies or rice/pasta/potatoes. So you might want to plan ahead to make soup after your roast dinner the night before, and be sure to check your refrigerator for plastic containers of leftovers before opening any cans of vegetables.
Prep time - 45 minutes
Cooking time - 1 1/2 hours
Needed - 6 quart kettle or larger, cutting board, large knife, large spoon, can opener
- 2 cups pre-cooked rice, small pasta (macaroni or shell) or potato chunks
- 1 lb beef cut into small pieces, or ground beef
- 3/4 cup chopped onion
- 1 1/2 cups chopped carrots
- 2 cups green cabbage cut into bite-size pieces
- 1 can diced tomatoes
- 1 can green beans
- 1 can corn, or 1 1/2 cups frozen corn
- 5 beef bouillon cubes (or 5 cups beef broth)
- 8 cups water (3 cups if you've used broth rather than bouillon cubes)
- 2 tablespoons olive oil
- 2 teaspoons seasoning salt
If you need to cook your rice/pasta/potatoes, start it first.
Cut up beef, onions, carrots and cabbage and open all cans.
Heat olive oil in the soup kettle on medium heat and add beef, onions and carrots. Sprinkle with 2 teaspoons seasoning salt. Stir to keep everything cooking evenly until beef is browned on all sides. Add cabbage and cook for just a few more minutes until the cabbage is wilted.
Add all other ingredients, including the rice/pasta/potatoes, and simmer for about an hour to bring out all the flavors. Add salt and pepper to your liking.
Serve with salad and bread...and enjoy!
This is the perfect kind of recipe to share with others....a sick friend, parents of a newborn baby or a family trying to make it til their next paycheck. And you'll find there's something about sharing that makes it taste even better!