More soup! Most requested recipes…soup! This is a comforting take on a family classic. I know it’s called hamburger, but we don’t use a lot of that anymore …so here’s how I made it. My very organized and clean-eating motivated friend Tine shared this one with me. She says the original recipe came from a Best of Bridge cookbook, but over the years she has switched over ingredients to better suit her family. She does big batches of it ahead of time and then freezes it. It’s easy for her to defrost for her kids to take to school for lunch! You know, I have the best intentions of freezing soup when I make it, but somehow…it never happens. We eat a lot and then everyone finishes the leftovers the next day! Such is life in a big family. People always ask me how big my pots are…they’re big, not restaurant big…but big. I took the recipe Tine gave me and switched it up a bit more for our tastes. That’s the best thing about recipes, little tweak here, little tweak there…and it’s yours.
- 1 to 1.5 pounds lean ground beef, chicken or turkey or I have used Yves Veggie ground round ( or a combo of any)
- 1 tbs olive oil
- 1 large onion – chopped fine
- 2 cloves garlic – chopped fine
- 4 large celery ribs – chopped
- 2 large carrots – chopped into bite sized pieces
- 1 28 oz can unsalted diced tomatoes
- 1 14oz can kidney (or other) beans
- ½ cup frozen corn
- ½ cup frozen peas
- ½ cup red pepper, chopped fine
- ½ cup chopped kale
- Better than Bouillion beef stock concentrate
- 8 cups Water or more if the soup is too thick
- 1 tsp thyme or other spice you prefer
- 1 bay leaf
- 2/3 cup spelt kernels, barley, rice or other grain (could use barley, rice etc)
- Brown the meat, if not using beef add the olive oil to the pot before browning, put aside.
- In the same pot add the celery, carrots, onion and garlic, cook until onion turns clear
- Let simmer on stove for a half an hour to an hour while everything cooks and softens. Remove bayleaf and serve.
A few tips from Tine~
- when her kids were younger she added more grains, to make it easier for them to eat
- she says to just substitute any veggies you have in the fridge for those in the recipe
- she had a can of low-sodium creamed corn in her recipe as well…I didn’t use it because I can’t stand creamed corn, although my kids probably would have loved it !
You’ve got to have something to eat and a little love in your life. Everything goes smack back to that.