Pam's Kitchen Creations

Homemade soup can be very easy to make, and so much better than soup from a can.  With a few fresh ingredients and store bought stock, delicious soup can be made by even novice cooks.

I started making this soup right after I got married, and have been making it ever since.   I really had not cooked much at all up until then.  The original recipe came from a Betty Crocker recipe card.  Remember, this is way before the internet was around, and I used to get a set of these recipe cards each month in the mail. I have updated and changed the recipe some over the years, but it remains a favorite, especially for my husband. Recipe is at the bottom of this post.

The ingredients for this soup may be in your kitchen right now. You might be wondering about where we get the ground beef. We are fortunate to know an organic farmer, from whom we get our beef. A butcher processes it to our specifications. Store bought unsalted beef stock or Better than Bouillon can be used for the liquid (1 teaspoon per cup of water). Either basil or oregano can be used as an herb – I prefer oregano.

It’s as easy as that! How much better can soup be – easy, healthy, fresh, and, most important, delicious!

The recipe makes quite a bit, but I often double it because it freezes really well. I like to freeze it in single portions. I can always make more than one if I need it. You may have noticed the Parmesan Scones on the plate. Look for a future post about how to make these really, really easy savory scones.

Autumn Soup

1 1/2 pounds lean ground beef

2 cups chopped onion

2 quarts beef stock, low or no salt

2 cups carrots, chopped

2 cups celery, chopped

1 large can chopped tomatoes

1 1/3 tablespoons salt (less if using salted stock)

1/2 teaspoon pepper

2 bay leaves

1/4 teaspoon dried basil or oregano

Heat a Dutch oven over low to medium heat; add a little olive oil and brush around to make pot almost non-stick.  Add beef and brown, breaking it up as it cooks.  Stir in the onions and cook until softened.  Stir in the remaining ingredients.  Bring the soup to a boil, reduce the heat to simmer, cover, and simmer for 1 hour.  Remove bay leaves before serving. Enjoy!