Hi everyone, Last week I had a dozy of a cold and so did my older son! We had all the symptoms: fever, chills, sore throat, and body aches. Ok, I'll just say it...We felt terrible, but being a mom I didn't get to stay in bed and get well as fast as I would of liked! Well, one night I had to fix dinner and when I am sick my body just screams veggie soup. This time I added even more power fighting veggies to my Hamburger Veggie Soup recipe to boost everyone's immune system! This soup is perfect when your body is down and in need of all those extra vitamins and proteins! I would love to share this recipe with you so lets get started!
1lb hamburger meat
4 cups chicken broth (low sodium)
6 Campari tomatoes
1 red bell pepper (seeded)
5 small potatoes cut into chunks
1/2 lb baby carrots
1/2 lb fresh French green beans (cut into 3 sections), greens beans, or green peas
2 cups of fresh corn or 12 oz package frozen corn
1- 6oz tomato paste
1 tsp kosher salt (or to taste)
1/2 tsp fresh ground pepper (or to taste)
1 tsp garlic and herb seasoning
creole seasoning (to taste)
*additional ingredients and directions for the Vegetable Broth are listed below
4 cups of water
½ large onion or a small onion, sliced in small wedges
2 carrots (cut into 3 sections)
3 celery stalks (cut into 3 sections)
¼ tsp kosher salt
¼ tsp whole peppercorn
2 garlic cloves
Directions for Vegetable Broth:
Combine all ingredients in a medium sauce pan. Cover and simmer until vegetable are tender. Strain broth into larger pot.
Place the cooked vegetables in blender and add a small amount of chicken broth, blend well.
Add vegetable puree to a large stock pot.
Directions for soup:
In a sauté pan add hamburger meat and season with salt and pepper. Cook hamburger meat until no longer pink. Drain grease from meat if needed and then set aside.
Next, blend 6 Campari tomatoes and the bell pepper until pureed. Add puree to the large stock pot.
Then add chicken broth, diced potatoes, baby carrots, green beans, fresh corn, tomato paste, and all seasonings with the vegetable broth and puree. Stir to combine well.
*If you use frozen corn or peas don't add until the last 5 minutes!
Cover and simmer 20-30 minutes or until vegetables are tender.
When vegetables are tender, add frozen corn and hamburger meat. Cover and simmer for about 5 minutes.
This soup is even better the next day, as most soups are!
Serve warm, salt & pepper or use creole seasoning to taste & enjoy!
Don't forget the cornbread and cinnamon and sugar butter when serving this soup! Click here for the Cinnamon and Sugar Butter recipe.