It finally got cold here last week and went down below zero! It’s a perfect time to haul out the big soup pot and make one of my favorite winter soups. It is mainly a veggie soup, but I also add ground beef to make it more of a complete meal. I serve this for dinner also with a good chunk of homemade bread.
- Lg onion
- lb. ground beef
- 1/2 small green cabbage
- three LG. carrots chopped
- three celery stalks chopped
- 32 oz beef bone broth or stock
- LG can tomato sauce
- cup water
- salt pepper
- 1-2 Tbs Worcestershire sauce
- Onion powder
- Garlic Powder
- Italian seasoning
- 3 Bay Leaves
- frozen peas and or corn
- red wine
- Keep for serving only- grated Parmesan/Romano cheese
I find the best thing to do is chop all the veggies before I start.
Heat a bit of cooking oil in the bottom of the soup pan. I use a 7 lb enameled cast iron pot from Le Creuset. I only buy this brand when and if the pot is on sale. Over the years I have found 5 of these pots. All different colors and sizes; all different finds and prices- but always on sale.
But you can use any heavy soup pot. I find a heavy pot like cast iron holds the heat without scorching the food. Once the oil is hot add white onion chopped and ground beef. Stirring until the beef is browned and the onion is a bit caramelized.
Add chopped cabbage, carrots, celery, beef broth, water, tomato sauce, and stir. I cook until the mixture starts to boil and then turn down the heat to a simmer. Add Worcestershire sauce and Bay Leaves. I then add the spices: onion powder, garlic powder, Italian seasoning- I used about one TBS because I like a strong spice mix. I suggest you add half that and then add more later as it simmers to your own taste.
I let the soup simmer on the stovetop for an hour and then taste. I might add more spice. If it is too spicy add broth. I then add the frozen veggies and 1/2 to 1 cup of good red wine- a drinking wine/ not a cooking wine. I keep little bottles of Sutter red wine- see here in the house for this purpose. I added an entire bottle from the four-pack for my soup.
I cook on a low simmer for another hour- taste and adjust spices as needed .
I had this for dinner last night and served it with cornbread- from a mix. I easily made this in the oven while the soup simmered. I will have soup for lunch now for days. I usually take some and freeze for dinner. – One hint- when I take it out of the frig for the first time, I usually skim off any fat left floating on the top. I find I can get indigestion now as I get older. But all you guys with normal stomachs do not need to do this. ;-)). Another hint- if you do not like tomato-based soups, do not add the tomatoes sauce- just the broth- you might need to add two bottles instead of one. My favorite is now Zoup bone broth – see here
You can tweak this as you like- Enjoy guys