It’s soup time of year. The other night it was coolish outside and of course when it’s coolish, I want to make soup. The good thing about soup is that you can pretty much throw anything in it. This particular one is a beef veggie soup, loaded with good veggies. I love soup…it makes you feel all cozy. A steaming bowl of hot soup, a chunk of good crusty bread, a good movie…..ahhhhh, nice. I got a little carried away on the spice factor with this soup. I put in a few splashes of hot sauce. Wellllllll, it was spicy. The next day it was even spicier. Still yummy, but a bit spicy. You can use broken up spaghetti, but I used ORZO. It looks like rice, but it’s actually pasta. You can find it in the pasta section of your grocery store.
Hope you will make this….
Beef and Veggie Soup
1 pound of beef, cut up into bite size pieces (I used sirloin)
½ of a small onion, minced
1 med size can of diced tomato with juice
1 med size can of corn
1 cup of peas (frozen or canned)
1 med can, or 2 cups fresh green beans
2 cups of chopped up broccoli
1 large potato, diced
2 cups of chicken or beef broth
1 cup of beer or water
Couple dashes of Worcestershire sauce
Couple dashes of hot sauce
¾ cup of orzo or broken up spaghetti
Salt and lots of black pepper
In a big ol soup pot, brown the beef in a wee bit of oil. Add onions and stir till onions are soft. Just dump in everything else except for the orzo. Once everything is dumped in, you can see how much liquid you have. I like my soup thick. Add enough water to get to the consistency you like. After it cooks about half an hour, add uncooked pasta. Cook for another half hour or so. Keep in mind that the pasta will release some starch, thus making your soup thicker. Just add liquid accordingly.