Aaron’s mom had this famous busy day soup.
I first had it the weekend I met his parents.
Our kids beg for it – even in summer!
Sometimes, I deviate from the original recipe, but it’s really perfect the way it is.
Directions:
Sometimes, I saute fresh veggies like mirepoix or mushrooms in butter and make my own cream sauces as a base.
Check out our veggie-packed cream soup recipe.
But I’ve found great canned cream soups that are healthier and organic so I just buy those now.
I usually use ground beef, the cheapest I can find.
Then I literally dump everything in and simmer for about 30 minutes. You could use a slow cooker too.
This soup is just perfect for a busy day. You can fix it and forget it and throw it together last minute.
I really like Lima beans, so I usually add those also. You can do just peas and carrots or the medley. It’s up to you!
I sometimes use barley, but I don’t really like it.
I’ve done little noodles before too, but you don’t want those left in the broth or they get soggy for leftovers.
We like to serve it with toast.
Vegetable Soup
Ingredients
- 1 lb ground meat
- 1 pack dry onion soup mix
- 48 oz V8
- 1 can cream of celery
- 1 can cream of mushroom
- 1 bag frozen mixed vegetables
- 1 cup cooked barley
- 2 peeled and diced potatoes
- 1 can kidney beans
- salt, pepper, garlic to taste
Instructions
Brown the meat and drain the fat.
Boil and drain the barley.
Peel and dice the potatoes.
Combine all ingredients and simmer for about 30 minutes.
Serve with toast!
Leave a Reply