This is my back pocket winter soup. It doesn’t involve too much chopping, comes together fairly quickly, and tastes rich and hearty. It is also easily adaptable. Swap out the pasta for quick-cooking barley. Throw in a handful of chopped tomatoes. Use dried parsley if you don’t have fresh on hand. This soup will keep in your fridge most of the week. It also freezes well.
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 1 qt tomato juice
- 1 qt water
- 2 medium carrots, sliced
- 2 tbsp. Better Than Boullion Roasted Beef Base
- Italian parsley
- 1/2 c small pasta, such as Acini di Pepe
- salt
- black pepper
- 2 canned plum tomatoes and their juice, chopped (optional)
- 2 handfuls shredded green cabbage
Instructions
- Brown ground beef with onion.
- Add remaining ingredients except pasta.
- Bring to a boil and cook over low heat, stirring occasionally, for about 30 minutes.
- Stir in pasta and cook 10-15 minutes longer.
- Garnish with parsley and serve.
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