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BUSY DAY SOUP A Vegetable Hamburger with Easy Secret Ingredient Soup
#soup #catherinesplates #groundbeefrecipe
Today's recipe https://catherinesplates.com/busy-day-soup-a-vegetable-hamburger-soup/
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0:00
Welcome back everyone to Katherine's
0:02
Plates where today we are going to make
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busy day soup. This is great for the
0:09
holidays. If you're really running
0:10
around the place, you can come home, put
0:12
this one together really quick on those
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cold winter days, you can make this
0:17
soup. Also, I'm going to tell you how it
0:20
is a busy day soup. We're not doing any
0:24
chopping of any sort for any vegetables.
0:26
All right, we've got stuff that's just
0:28
going to go right in here. And then I
0:29
got a secret ingredient that's going to
0:31
go in and give it lots of flavor without
0:34
doing any chopping. All right, you guys.
0:37
We're going to start off in a big soup
0:39
pot or your Dutch oven. Now, I've got
0:42
one pound of ground beef in the Dutch
0:46
oven here that we're going to start
0:47
browning up. This is going to be a very
0:50
delicious soup. I'm like super excited
0:52
about it. Now, if you want to split the
0:55
ground beef with like half of a thing of
0:58
ground sausage, you can do that. Or if
1:00
you want to put in ground turkey, you
1:03
can do that also. It'll be really good.
1:09
All right, let's come back when that's
1:11
all browned up. Now, this soup is going
1:14
to have a rich and savory broth, tender
1:18
noodles, and it's also going to have
1:21
delicious vegetables in here. The secret
1:25
ingredient,
1:27
and some flavors. It's going to be
1:29
delicious.
1:32
When you come home late at night and you
1:33
need something, cook this one up.
1:36
I feel like this is a really cheap soup
1:39
also.
1:41
So, if you're trying to save money
1:42
during the holidays, make this soup.
1:47
All right. Now that we got it all
1:49
browned up, we're going to drain out any
1:52
excess grease. All right. Now, what I'm
1:54
going to do is push the meat off to the
1:56
side that's already been precooked.
2:01
And what I like to do is take some paper
2:04
towels.
2:06
Place it in to the bottom of the soup
2:09
pot here and just push it in to the
2:12
meat. Get all that excess liquid out.
2:16
You just keep doing that until you get
2:18
everything out that you like. Or you can
2:19
use whatever method you prefer to
2:22
draining out any excess grease.
2:27
Here's our secret ingredient. Liptin
2:29
onion soup mix. It's going to give us
2:32
that onion flavor and little bits of
2:35
onion in our soup where we're not
2:38
chopping up an onion. So, what we're
2:41
going to do is put this in
2:44
and then we're going to season with some
2:47
garlic powder, onion powder, and then
2:50
start layering this up.
2:58
We're going to add in some garlic powder
3:00
for some additional flavor.
3:03
Put it on in there. About half a
3:05
teaspoon.
3:07
Whatever you like. Now, to enhance the
3:09
onion, I'm going to add in some more
3:11
onion powder.
3:15
All right, let's crack in some black
3:17
pepper. I'm not going to put any salt in
3:20
till we get midway through the soup to
3:22
see if we need any.
3:25
There we go. Now, what we're going to do
3:28
is open up one can of diced tomatoes.
3:31
This is a 14 oz can.
3:33
We need something to get those flavors
3:35
locked into that ground beef. So, we're
3:37
going to start off with the tomato here.
3:39
Juice and all.
3:44
All
3:49
right, we're going to mix this all
3:51
together.
3:54
Start infusing the flavors.
4:03
Now, we're going to start adding the
4:04
broth. I'm going to be using four cups
4:07
of vegetable broth and two cups of beef
4:11
broth. As long as you have six cups of
4:13
liquid in your pot.
4:21
I love the vegetable broth.
4:24
Adds such a flavor to this dish.
4:28
The vegetable broth adds such a richness
4:30
to the dish.
4:34
But if you want to just use six cups of
4:36
the beef broth, you can do that also.
4:42
One, two, three. That's about half the
4:44
box right there. Perfect. You're going
4:47
to need the liquid.
4:53
All right. Now, what we want to do,
4:55
bring this to a boil over high heat.
4:58
Now, the one thing I want to do before
5:00
it comes to a boil is check the levels
5:02
of our seasoning. See if you need to add
5:05
anything because we haven't added any
5:06
salt yet. And if you're using a broth
5:08
that has no sodium in it or low sodium,
5:12
you might want to check your salt
5:13
content.
5:20
That's delicious.
5:24
That is so warm. It's comforting. Oh my
5:28
gosh.
5:30
You're going to eat this and it's going
5:31
to warm you up from your head down to
5:33
your toes.
5:38
All right, I know you're going to ask me
5:41
where are the vegetables and then where
5:44
is the pasta? That's what we're going to
5:46
be using. Now, it is a busy day soup, so
5:49
we're going to make this real simple.
5:51
I've got one can of peas and carrots,
5:55
one can of whole green beans, and one
5:58
can of whole kernel corn. That's what I
6:00
like in my soup. Now, I already drained
6:03
these cans. Now, you can use any type of
6:05
vegetable that you want. If you want to
6:07
use the frozen, you can do those also.
6:10
If you like the veg all, you can do that
6:12
also. I'm not a big fan because it has
6:14
butter beans in them, and I'm not a fan,
6:15
and neither is Thomas. All right, we got
6:18
a boil going on here. So, what we're
6:20
going to do is add in the three cans of
6:22
drained vegetables,
6:27
the beans.
6:29
We want these to absorb the flavors of
6:31
the soup. Give it nice flavor.
6:34
All right,
6:36
let's stir this up.
6:42
Looks so good in there.
6:45
Now, I'm going to be putting 8 oz of
6:49
uncooked pasta into our soup. I'm using
6:52
pennet, and it's just a whole grain
6:53
pasta to keep it nice and healthy. So,
6:56
everything else is in there.
7:00
So that's about half a box
7:03
of one pound of pasta. So I'm going to
7:07
estimate here.
7:10
That looks good. Now, very important,
7:15
if you're using the P boxes of broth,
7:18
have on hand what's left. That way we
7:21
can keep an eye on the liquid level of
7:23
our soup
7:25
because the pasta will absorb the liquid
7:28
and it'll start getting thicker. So,
7:31
keep that on hand and that way if you
7:33
need to add more as the soup is
7:35
happening, go ahead and do that.
7:39
Now, if you don't want to lose a lot of
7:40
liquid in your soup,
7:43
you can place a lid on with a little gap
7:46
right here, or you could just leave it
7:48
off, and a lot of that broth will kind
7:50
of go away with the steam. Now, we're
7:55
going to turn this down to a medium high
7:58
to a medium
8:00
so we can let this simmer. We're going
8:02
to cook this per the directions on the
8:05
back of your pasta box to make sure
8:06
those pastas are nice and tender and
8:09
cooked through. Generally, it takes
8:12
about uh 9 to 10 minutes, but keep an
8:16
eye on it around the 8 minute mark. Like
8:18
I said, it depends on the type of noodle
8:20
you're using, too. If you're using egg
8:22
noodles, it might cook a little faster.
8:24
So, just keep an eye on it. Give your
8:26
pasta a taste.
8:29
We'll be back once this is done.
8:33
It smells rich. It smells savory.
8:38
Oh, it smells like I need a bowl and a
8:40
spoon right now.
8:47
The tomatoes in there give it that
8:48
richness, too.
8:51
There's our busy day soup. Let me bowl
8:54
it up so I can give that a try for you.
8:56
Look at that broth. Woo.
9:01
All right, I'm going to grab a big spoon
9:03
of this. Get that broth in there.
9:09
That's what I'm talking about right
9:11
there. Here's a bite.
9:33
That broth is rich. It's flavorful,
9:37
savory. Oh my goodness, that is good.
9:40
The pasta is nice and tender. The
9:42
vegetables pick up all those flavors.
9:44
Now, I did add an additional cup of
9:47
broth to that. make it more a little
9:49
soupy at the end because that pasta
9:52
tends to absorb it all and make it like
9:54
a stew or maybe just a one pot meal. All
9:58
right, you guys, let me know what you
9:59
think of my busy day soup. It is a
10:02
version of a hamburger vegetable soup
10:05
and it's delicious and that had that
10:07
secret ingredient in there and tell me
10:08
what you think of that cuz we didn't
10:10
chop anything today. All right, you
10:12
guys, thumbs up on this one. Happy
10:14
holidays. Merry Christmas. If you're new
10:17
to the channel, hit that subscribe
10:18
button down below and that bell
10:19
notification. That way, you'll always
10:20
know when my shows are posted. All
10:23
right, you guys. I'll see y'all
10:25
on the next episode. Bye. A.
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