This post is originally from Fall 2015 and I had to share again.
Hands down, this is a go-to soup for me. It is hearty and delicious, while always reminding me of the evening before Thanksgiving. I remember the Italian seasoning smell and warm bread that greeted me as I walked through the door at my mom’s house after a busy semester at college. I thinking back to how welcoming and comforting it was to me. Mom served this with some delicious bread slices. Because of long days away from home, this was a time to savor with family and enjoy the anticipation of coming home for a nice reprieve. Even though my kids are still fairly young, I am now am passing on this tradition to them, too.
- ⅓ c. chopped onion
- 1 garlic clove, minced
- 2 T. olive oil
- 1-2 lbs. ground beef - formed into small meatballs
- 1 beef bouillion cube
- 3 carrots - peeled and chopped
- 4 potatoes - peeled and coarsely chopped
- 2 celery stalks - chopped
- 1 c. kale, chopped
- 1 large can tomato juice
- 1 can corn
- 1 t. Italian seasoning
- In a heavy soup pot,coat bottom lightly with olive oil.
- Add onion and garlic then add meatballs. I cover with the lid and cook for about 10-15minutes or until meat is no longer pink.
- Then add beef bouillon, vegetables, and seasoning. Simmer for 1 hour.
So simple and loaded with veggies
‘Tis the season for all things soup! Vegetable Beef is one of my favorite fall / winter soups. It is healthy and rustic and makes a lot. This can easily be saved or frozen for another time. The tomato base soup can be mixed up with just about any vegetable one chooses. When I made it this time, I threw in some kale during the last 10 minutes of simmering – getting all those extra vitamins and antioxidants.
Oh, how this evokes so many heartfelt memories of when I, too, arrived home from college and the aroma from Mom’s soup
just made me breathe this sigh of relief and joy to be home again! So happy you are carrying on the tradition, Molly! I’ll be over!
Love, love, Mom