Although I actually make this soup year round, today was dark and drizzly, and it just felt like a soup day to me. Plus, I’m tired of tempting myself with high carb recipes so that also made vegetable beef soup sound like a winner! The only thing is that there is no real recipe to the way I make soup, and I never make it the same way twice. I did, however, make a real effort to make sure to keep up with what I used today so that I could share it with you.
1. Brown hamburger meat. The meat I used was so lean that I did not need to drain off grease, but I would have done that if needed.
2. I usually add all things tomato next. Today, I used two cans of Rotel and a can of tomato sauce. I usually also add diced tomatoes, but I did not today.
3. Then, I just started opening cans, pouring, stirring, and looking. I never add the potatoes like I did today, but Rickey mentioned that he liked bigger pieces of veggies and these were big enough to need a shovel to eat them!
4. I poured in vegetables, juice and all, until my pot was about as full as I wanted it, and cooked over medium heat until the soup began to bubble. Then, I tasted it, added some seasoning, and decided that I needed yet another can of Rotel.
5. Normally, I add a little sugar into the mix, but since I planned to eat some of the juice off of this soup and since I try not to get those kinds of carbs, I did not add a bit of sugar this time. You, however, might want to do just that.
6. In less than an hour of simmering, this one will be ready for the table, and there will positively be enough for another meal and probably enough to share with our parents as well!