Friday, November 21, 2014

Vegetable Beef Soup


This is one of those soups that you're probably thinking, "what's the big whoop", "there's nothing special or post worthy about this soup"? But you know, sometimes simple is special. Sometimes easy is comforting and just what a busy day needs. This is that soup. It's hearty and healthy and you probably have everything you need to make it already. The husband and kids loved it and it makes plenty of leftovers for the next day or to store away in the freezer for a later time.

What you'll need:

2 28 oz. cans diced tomatoes
32 oz. chicken broth
2 14 oz. cans black eyed peas
16 oz. bag of frozen corn
Lg. bag of fresh or frozen spinach
1 medium onion diced
1 lb. ground beef
1 12 oz. bag wide pasta noodles
1 T. dried basil
salt and pepper to taste

Directions:

Brown ground beef, drain and set aside. Add all ingredients {including ground beef} to stew pot with enough water to make a soupy mixture.  Bring to a boil then reduce heat and allow to simmer for at least one hour. Let soup stand 30 minutes before serving.

I serve this soup with a large skillet of cornbread. Honey, when you live in the south, you just have to serve this with cornbread..... it's required! Enjoy and stay warm y'all!

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2 comments:

  1. Simple is special and comforting especially when there's cornbread. Sounds delicious!

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    Replies
    1. Stacy, you're so sweet to stop by and visit today! Thanks for the comment too!

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