Recipe Notes: Quick Beef and Vegetable Soup

15 January 2018

Recipe from Cook's Illustrated All Time Best Soups, 2016, p. 21; also available online

During the last month or so I have always had a homemade soup on hand. There is nothing better on a cool (or cold) day than a bowl of homemade soup. Thus I was happy to receive a book of soup recipes for Christmas. This is my first effort using a recipe from the book.

The forward to the recipe says it takes 30 minutes. That's true, if you only count the cooking time. Adding in the prep time it took me an hour to have this soup ready to eat. Ground beef (90%) is cooked with onion, carrots, oregano, salt, and pepper. When the pink is gone from the beef, diced tomatoes, beef broth (made with "Better Than Bouillon" concentrate), and potatoes are added. This mixture is simmered until the potatoes are almost done. Green beans are added and the soup is simmered until the vegetables are tender. The soup is served with chopped fresh parsley.

This is good soup and I will probably make it again. It is easy to make (and quick). It is a little spicy from the pepper with good beef flavor from the ground beef and broth, plus some freshness from the tomatoes and oregano.  It improves with time so is a good leftover and we will enjoy having it several times for dinner. The only complaint is that the beef is a little chewy.