When making a soup like this, using a large stockpot ensures that there is enough room for the ingredients to cook evenly. Although beef broth is probably a more traditional base, you could make this with either veggie or chicken broth. Likewise, you could make this a completely vegetarian dish, or make it with ground chicken or turkey.
This recipe is extremely versatile. You could make it just using potatoes. You could add shredded cabbage. If you would like a cheesy soup. Add 1 cup pf shredded/grated cheese of your choice. If you want to add any type of noodles, barley or rice, add them before you simmer the soup, and add an additional ½ cup of broth.
1 Tbsp. olive oil
½ cup onion, finely chopped
1 tsp ginger, finely chopped
1 Tbsp. garlic, finely chopped
1 lb. ground beef
3½ cups beef broth (low sodium)
1 can (19 oz.) tomato basil soup
1 can (28 oz.) diced tomatoes
2 Tbsp. ketchup OR tomato paste
2 potatoes, peeled and diced
1 tsp Italian seasoning
¼ tsp red chili flakes, optional
¼ tsp paprika, optional
Salt, to taste
Pepper, to taste
3 cups mixed vegetables (frozen)
Heat the oil in a large non-stick saucepan over medium-high heat.
Add onions, ginger, garlic, and ground beef and sauté until golden brown. Drain excess fat.
Add broth, tomato basil soup, diced tomatoes, ketchup, potatoes, Italian seasoning, red chili flakes (optional), paprika (optional), salt and pepper.
Mix everything together and simmer, covered, for about 10 minutes. Add frozen vegetables and simmer uncovered for an additional 20-25 minutes until potatoes are tender and you are satisfied with the consistency. Enjoy!
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Quick Tip: A crusty or garlic bread would go very well with this savory soup.
Recipe and image courtesy of Abeer at Cake Whiz