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Hello everyone. Welcome back. Today I am
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going to make a very versatile soup. I
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love this recipe because it can change
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in many, many ways. And one of the ways
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that I make this soup is in one of my
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cookbooks and it's called hamburger
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And I love this recipe. You got ground
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beef going on. You can grab all of your
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vegetables from your pantry or your
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freezer or your refrigerator.
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And then you can add those into this
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soup. It's going to have a tomato beefy
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broth to it with some seasonings. And
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then you can also do like some potato in
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there if you want a starch in there. Or
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another carb, you can add pasta to this.
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Now, this recipe right here has frozen
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tortellini in it. But you can use like
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pantry pasta if you want to do that.
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Just remember it takes a little bit
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longer to cook that. All right, so I've
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got 1 lb of ground beef that I'm
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chopping up in my big Dutch oven here.
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And while that's browning up, we're
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going to go ahead and start adding some
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flavor to it. And I'm going to dice up a
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Now, I've taken both ends off of a
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yellow onion and I've just taken the
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peel off. Let's cut it in half.
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We're just going to run our knife
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My soup is going to be very chunky, so
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I'm going to keep the onions that way
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also. I don't want to lose the onions
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and have them melt in the soup.
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If you want to do that, then you can
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just dice them smaller.
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Then I'm going to turn the slices around
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and just run my knife through
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till we get those dices.
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That looks good right there.
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Now, once we get this all chopped up,
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we're going to add it to the ground beef
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so we can start flavoring it up.
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Now, if there is one person in my family
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that loves a good hamburger, vegetable
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soup, that is Breanna.
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She's an adult, but let me tell you, she
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will come over here for this soup.
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She's always requested this soup. I had
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to make a big super big batch for her.
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And I like this soup because
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when you let it sit overnight, the
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pasta, the potatoes, and the vegetables,
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they just absorb that broth, and then it
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becomes almost like a meal.
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A very hearty meal you can just use with
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a spoon or a fork. All right, let's go
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ahead and add that to the ground beef.
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Now, I want to give the onions a good
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head start, so they're going to cook
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with the ground beef until the ground
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beef is nice and browned up, no longer
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pink, and the onions are soft.
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even semi-homemade, but happiness is
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>> All right, so the ground beef is browned
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up, the onions are nice and soft in
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there, looking good. What I'm going to
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do is drain the excess grease out of
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here, and the easiest way to do that is
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just take some paper towels, wad them
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up, put them down in there,
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and just get that grease up.
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All right, just push it around. Push it
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around. Tell it who's boss.
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>> All right, that looks good.
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Let's start flavoring it up.
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about 2 tsp of minced garlic.
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I'm going to get another utensil.
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We're going to mix the garlic into the
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ground beef and the onion for 1 minute.
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Release those aromas.
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Make that ground beef taste good.
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While that's happening, we're going to
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On top of the garlic, yes. Flavor. Onion
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>> Y'all, who's in the kitchen? Yes, he
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can't wait for a bowl of this.
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Some black pepper. Load it up.
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>> Y'all see blue black pepper at me making
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me sneeze. [laughter]
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it's pink. We're using the pink
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Himalayan salt. We use it for
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Get those seasonings all stirred up into
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that ground beef and onion.
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Yeah, so far so good.
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I've made this soup so many times in so
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All right, I'm going to be using one
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can. This is the fire roasted diced
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tomatoes. If you don't want them fire
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roasted, just get the regular ones.
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This is a 14 oz can and we're going to
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add it in, juice it all.
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There's a frisbee thrown to the sink.
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Ooh, you see all those little black bits
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in there? That's roasted tomatoes.
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That's what I'm using right here.
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We're going to stir all that in.
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Need something so we can get the bottom
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It's all flavor down there.
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That juice will help do that. Woo.
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Just keep doing that until it's nice and
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smooth down there. It's all flavor
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anyway. We started with a clean pot.
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Now, this is going to be a fast soup.
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I'm not going to be chopping up or
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dicing up any vegetables from our
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refrigerator. I've got those in mind for
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something else. But right now, this is
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more of a pantry soup cuz we've got the
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canned tomatoes and the canned
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vegetables right here. I'm using peas
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and whole green beans. And we're going
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So, y'all let me know down below, what
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do you put into your soup? I've done
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cauliflower, broccoli with potatoes.
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Yeah. Squash, zucchini. I mean, when
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winter comes and it's like really cold,
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we will be doing that. I mean, it's
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going to be a big batch. All right. I'm
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going to strain everything into this
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And then we'll add it to the soup.
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Got the corn drained.
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And the green beans drained.
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Let's mix this all in.
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All right, let's add the broth.
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You're going to need about six cups of
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beef broth. However you get it in there.
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jars, make your own broth, whatever
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And then we're going to do two, and then
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keep the other two on hand in we need it
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when we're cooking the pasta.
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Right, let's stir that all up. And then
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we're going to add in our pasta.
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Now, I've got some bow tie pasta that I
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had in a bag in the pantry.
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You're all familiar with the farfalle?
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Is that what it's called? So, it looks
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like little bow ties. Right, so we're
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going to add that in.
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Whatever you want, 8 to 10 oz or more.
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We're going to put this on a high heat,
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bring this to a boil.
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And we're going to let it simmer
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until the pasta is cooked through nice
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and tender. And if you're using
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refrigerated vegetables and you're
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chopping them up and you're putting them
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in there, you want to make sure that
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those are nice and tender also before
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you turn your soup off.
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before we do anything, grab a spoon and
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check for seasonings.
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I'm thinking a little more salt, pepper,
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and garlic powder. All right, salt,
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onion powder, come on out.
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And you know what else? I forgot one
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thing. We're going to put it in there.
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Yep. Couple teaspoons or so.
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All right, we'll get this mixed up.
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Make sure you put this on a high heat,
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Lower it to about a medium-high heat.
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And then that's it. Now, I did bring
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over a fresh clean spoon. Sometimes
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y'all don't see everything, but I'm
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going to make sure y'all saw about
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Woo! Now, that is delicious.
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Now, the trick to soup is if you want it
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really soupy, leave the lid on it while
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If you want more of the vegetables,
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ground beef, and the pasta, and less of
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remove the lid and let it kind of
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evaporate while it's cooking. It'll get
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it thicker for you. All right, look at
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this. Look. Oh my gosh.
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It smells amazing. I'm going to bowl
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this up. I'm going to give this a try
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for you. It's our first soup of the
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season. What do y'all think?
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This will always be the best soup of the
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It is so versatile, full of flavor.
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You can do just about anything to it.
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Even top it with a little bit of cheese,
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cuz that's how my family likes it.
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You feel that warmth from your head all
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the way down to your toes.
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We're in Southeast Texas, so we have air
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That always helps when you're making the
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first soup of the season.
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>> But y'all, come on.
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Y'all cook everything in a Dutch oven or
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even a skillet meal, right, for 30
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minutes? That's what this took, 30
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You can lessen that soup in there and
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just make it a full-blown meal. It'll be
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so delicious, kind of like a hamburger
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helper. All right, thumbs up on this
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hype, share, comment, and if you're new
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subscribed yet, please do so cuz we got
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the last quarter of this year. All
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right, I'll see y'all on the next
11:51
episode. Bye. Don't forget the cheese.
