It's Amazing What a Soup Program Can Do
February 09, 2012
Until Wednesday night, my attempts at vegetable soup were met with tepid responses from my family. While they were polite, no one did an Oliver Twist impression, standing at the stove empty bowl in hand begging for more.
So what happened? I sat in on our Simply Soup program Tuesday night here at the Kearney Branch.
Simply Soup’s presenter, Wanda Swartz, told us everything we needed to know about making the perfect pot of soup: from split pea to clam chowder. I now know how to "sweat" my onions, puree my beans, and keep my cream from curdling.
So Wednesday night, I took Wanda’s vegetable beef soup recipe and whipped up a pot. The results? Everyone had seconds, and there was a request for it next week.
To paraphrase Campbell’s Soup motto, It’s amazing what a soup program can do.
If you’d like to try Wanda’s vegetable beef soup recipe here it is. If you’d like to take in Simply Soup for yourself, then check out these upcoming dates.
Vegetable Beef Soup
(Makes about 1 gallon)
1 lb. ground meat
¾ cup canned corn w/juice
¾ cup canned green beans w/juice
¾ cup canned peas w/juice
1 large can tomatoes with juice
3 medium carrots, cut into ¼ inch pieces
4 medium potatoes, cut into ½ inch pieces
½ head cabbage, cut into ½ inch pieces
1 large onion, cut into ½ inch pieces
1 tablespoon rosemary
2 bay leaves
Salt and pepper to taste
3 quarts beef stock, (suggested Better Than Bouillon brand)
In a large Dutch oven or stock pot, brown ground meat. Add corn, green beans, peas, and tomatoes. Add 2 quarts beef stock or enough to cover the vegetables. Bring to a boil. Add carrots, potatoes, cabbage, and onions. Add rosemary, bay leaves, salt, and pepper. Cook about 45 minutes until vegetables are cooked. Add an extra quart of beef stock while cooking if needed.