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It's that time of year when many are cleaning out their freezers making room for the rewards of a successful hunt for wild game. If during that cleaning frenzy you come across a bag of frozen mixed vegetables hiding behind a roast, make a batch of hot and hearty vegetable soup. And whether you choose to make your soup on the slow, or prefer quick, or quickest, I've got options for you.
The recipe for Old-fashioned Vegetable Beef Soup has been in my family since before there was me. The soup, loaded with beef (or venison), cabbage, vegetables, and some creamed corn for a touch of sweetness, is slow-simmered to tender perfection in a seasoned broth. Served with crusty bread or rolls it's a hearty choice on a cold winter day. It freezes well, too.
For a quick and easy meal, try Chicken Vegetable Soup. It uses pre-cooked chicken from leftovers, or from the grocer's rotisserie, along with canned tomatoes, vegetables and tiny pasta.
And for the quickest option of all there is Southwestern Vegetable Beef Soup. Simply brown ground beef, open a few cans, add vegetables, season and simmer. Serve with corn chips and shredded cheese. This soup just might replace Taco Tuesday at your house.
Old-fashioned Vegetable Beef Soup
2 to 3 pounds beef chuck roast, cut into cubes
1/2 cup chopped onion
1 T. cooking oil
6 cups water, or 3 cups water and 3 cups tomato juice
2 tsps. instant beef bouillon
1 (8-ounce) can tomato sauce
1 1/2 tsps. salt
1/4 tsp. black pepper
1/2 tsp. dried marjoram
2 bay leaves
2 to 3 cups coarsely shredded cabbage
1 large package frozen mixed vegetables
1 (15-ounce) can creamed corn
Directions: In large stew pot, heat oil. Add beef cubes and onion and brown slightly. Pour water over beef; add bouillon, tomato sauce, seasonings and cabbage. Bring just to a boil, then reduce heat and simmer about an hour. Check beef for tenderness.
Stir in frozen vegetables and creamed corn and simmer till beef and vegetables are tender. Adjust seasonings. Remove bay leaves before serving. Serve with crusty rolls. Makes 8 servings.
Quick Chicken Vegetable Soup
2 cups cubed cooked chicken
1 (9-ounce) package frozen mixed vegetables
1 (14-ounce) can whole tomatoes, undrained, cut up
1/2 cup chopped celery
1 bay leaf
1/2 tsp. dried basil
2 1/2 cups chicken broth
1/4 cup uncooked small pasta
Directions: In large saucepan, combine all ingredients except pasta. Bring to boil. Reduce heat; stir in pasta. Simmer 10 to 12 minutes or till vegetables and pasta are tender. Remove bay leaf. Makes 6 cups.
Southwestern Vegetable Beef Soup
1-pound lean ground beef
1/2 cup chopped onion
1 taco seasoning packet
1 can whole tomatoes, undrained and cut up
1 (16-ounce) package frozen mixed vegetables
1 (15-ounce) can kidney beans, undrained
1 (14.5-ounce) can beef broth
Directions: In Dutch oven, brown ground beef and onion, stirring till beef is cooked through; drain fat. Add taco seasoning, tomatoes, vegetables, beans and broth. Bring to boil; reduce heat and simmer, uncovered, 5 minutes, stirring occasionally. Serve with shredded Cheddar cheese and corn chips.