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My Sister Christine's Vegetable Beef Soup
About This Soup
This recipe came from my younger sister, Christine. She gave me permission to feature it in one of my hubs. Thanks Chris!!
Having trouble getting your children to eat their veggies? Try this soup. It has everything children like, hamburg, tomatoes, mixed vegetables and little bowties, or whatever little soup noodles your children will like.
Also, it's easy to make and doesn't take all day. Serve it with a sandwich or crusty Italian or French bread spread with butter. It's perfect for dinner and the leftovers for lunch the next day.
There is a lot of flavor in just one spoonful, there's nothing not to like. Hope you give it a try. Enjoy!
Tip for exchanges
- If you need to watch your cholesterol intake you can easily substitute ground chicken or turkey for the beef.
- You could substitute elbow macaroni or ditilani or other short soup pasta for the bow ties.
Photos of making the soup
This makes a lot of soup so you can freeze some in containers and save it for another day, but I recommend that you don't add the pasta. The pasta might change texture after defrosted. Freeze the soup and add the pasta after it's defrosted.
- 2 lbs. hamburg
- 2 cans 14.5 oz. stewed tomatoes
- 1 bag, 10 oz. frozen mixed vegetables
- 1 Bay leaf
- 1 Tablespoon extra virgin olive oil
- 1 can 14.5 oz. water
- 1 can 14.5 oz. beef broth
- 1 can 14.5 oz. chicken broth
- 2 cups bow tie noodles or elbow macatoni
- 1/3 cup grated Pecorino Romano cheese
- Heat the olive oil in a large soup pot. Add the beef and brown it, breaking it up with a spoon.
- Add all the rest of the ingredients, except the pasta. Simmer with the lid for about 1 hour.
- Before adding the pasta, fish out the bay leaf. Add the pasta and cook until the pasta is done.
- If it's too thick you can add either a little more water or chicken broth. Serve while hot.