Uncle Ron’s Vegetable Beef Soup

Vegetable Beef Soup2S

Just after Thanksgiving, John, the boys and I were invited to dinner at his mom’s house.  She also invited my parents and some other friends for a soup night.  She made some wonderful soups.  Clam chowder, white chicken chili and salmon chowder.  All incredibly tasty.  However, my favorite soup of the night was made by her husband, Ron.  Garrett and Everett call him Uncle Ron.  We love Uncle Ron.  Ron is a retired firefighter and has made this soup many times for his firehouse.  From the first bite, I was hooked.

cooking beef

I am not normally a fan of ground beef.  I tend to replace it with ground chicken or turkey in most recipes.  Not this time.  One of the keys to this soup is not breaking down the ground beef.  Uncle Ron takes quarter inch pieces of the beef and drops them into a hot pan to brown.  Kind of like creating mini meatballs.

cooking vegetables

In the same pot, all the veggies are cooked together.  This soup is loaded with veggies. Onions, tomatoes, carrots, hominy, zucchini and spinach.  Oh my!  I don’t know how, but this soup is both light and hearty at the same time.  Healthy and filling, a perfect meal.  And absolutely delicious.

Vegetable Beef Soup3S

After the soup night, Ron sent the left overs for this soup home with me, mostly because I was raving about it so much.  I hid them in the back of the fridge and ate all of it for lunch over the next 3 days.  When I finally made this soup myself, we had one bowls’ worth leftover in the entire pot.  John asked is he could take it to work.  As much as I wanted to keep it for myself, I felt bad for hoarding the last batch, so I let him have it.  Oh, the sacrifices I make.

Vegetable Beef SoupS

Uncle Ron’s Vegetable Soup

Recipe Type: Soup
Ingredients
  • 1 lb lean ground beef
  • 1 T olive oil
  • 2 cloves garlic, chopped
  • 1 yellow onion, diced
  • 2 t fresh thyme leaves
  • 1/2 t salt
  • 1/4 t ground black pepper
  • 1 32 oz box low sodium beef broth
  • 1 16 oz can stewed tomatoes
  • 1 can white hominy, drained and rinsed
  • 1 c carrots, sliced
  • 1 c tightly packed torn fresh spinach
  • 2 medium zucchini, cut in half lengthwise then cut into 1/4 inch slices
Instructions
  1. Heat a large heavy bottom stock pot to medium high. Pinch off 1/4 sized pieces ground beef and add to the pot. Cook until browned. Drain and set aside.
  2. Using the same pot, add the olive oil, onions and garlic. Cook until the onions are softened, 6 minutes. Add the thyme, salt and pepper, cook one more minute.
  3. Add the tomatoes, beef broth, carrots and cooked ground beef. Bring soup to a boil. Reduce to a simmer and cook until carrots are tender, 10 to 15 minutes.
  4. Add the hominy and sliced zucchini. Continue cooking until zucchini is done, but still a bit crisp, 5 to 6 minutes. Add the spinach, cook 2 more minutes. Remove from heat, serve hot with crusty bread.

 

Comments: 6

  1. A_Boleyn January 18, 2013 at 7:58 am Reply

    My goodness … that is one vegetable packed and very tasty soup. It reminds me of a combination of two of my favourite hearty soups, pasta fagioli and minestrone, with their similar tomato and onion bases.

    http://a-boleyn.livejournal.com/65007.html

  2. Thomas January 29, 2013 at 6:48 pm Reply

    I love tons of veggies in my soup. I am eager to give this one a try.

  3. Candi February 4, 2013 at 4:38 pm Reply

    Made this last night. Because I’m wired to tweak recipes, I added some leftover rice, a bit of rosemary, some chopped cabbage and subbed corn for hominy. It was delicious! Thanks!

    • Christy February 4, 2013 at 5:09 pm Reply

      Cabbage sounds like an excellent addition. This is one of those kitchen sink soups, you can throw almost anything in there and it will be good. Glad you liked it.

  4. Leigh Ann Atkins February 18, 2013 at 4:27 pm Reply

    hey christy—yummy i made for dinner tonight! I am so glad Kari shared your blog I am making the white chicken chili this week also. I am looking forward to following your yummy recipes.

    • Christy February 18, 2013 at 6:28 pm Reply

      Excellent! Let me know how the chili works for you.

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