This hearty vegetable soup is the perfect meal for a cozy night in. Packed with fresh veggies and lean protein, it’s not only delicious but also incredibly nutritious.
Ingredients
- 1 medium onion, diced
- 1 potato, diced
- 1 1/2 green sweet peppers, diced
- 1/2 c. diced celery
- 1 c. diced carrots
- 1 c. small macaroni, cooked
- 1 1/2 lb. ground turkey or beef
- 14 oz. can French green beans
- 1 large bay leaf
- 1 tsp. Italian seasoning
- 1 c. sweet peas
- 1 can tomato juice
Cooking Method
- Slice the vegetables.
- Cook in small amount of water until tender.
- Add the cooked macaroni, green beans and peas.
- Add bay leaf and Italian seasoning.
- Cook beef or turkey until it changes color.
- Add to vegetables.
- Pour in tomato juice.
- Bring to boil. Reduce to simmer.
- If soup is too thick, add more tomato juice.
Calorie: 300
Total cooking time:45 minutes
Difficulty level: Easy
The Epic Saga of the Vegetable Soup
Ah, vegetable soup, my old friend. We’ve had our ups and downs, our triumphs, and tragedies, but it’s always been worth it. For those who have never journeyed into the land of dicing, boiling, and seasoning, let me guide you through my latest escapade.
A Symphony of Slicing
First up, the onion. I don’t care how tough or macho you think you are, chopping an onion will bring you to your knees with tears streaming down your face. I’ve heard that goggles help, but who has time for that? Then comes the potato, the celery, the carrots, and the green sweet peppers. Each has its own unique texture and personality. I swear, the green sweet peppers are the divas of the vegetable world. They’re all, “Dice me this way, not that way, you barbarian!”
The Boiling Ballet
After the vegetables have been sliced and diced, they need to be boiled until they’re tender. This, my friends, is where things can get tricky. You see, each vegetable dances to the beat of its own drum. The carrots are stubborn and refuse to soften, while the celery is eager to please and becomes mushy in no time. It’s a delicate balance, people. A delicate, frustrating, hilarious balance.
Enter the Macaroni and Friends
While the vegetables are doing their thing, on another burner, the macaroni is cooked. Once done, they join the veggie party along with the green beans and sweet peas. It’s starting to resemble a soup now, isn’t it? But hold on, we’re not done yet. We’ve yet to add the bay leaf and Italian seasoning. Because what’s a soup without its flavor, right?
The Meaty Melodrama
Now, let’s talk about the ground turkey. Some might opt for beef, but I’ve always been a turkey kind of gal. You cook it until it changes color. Sounds simple, right? Ha! Foolish mortal. What they don’t tell you is that ground turkey is a deceitful little thing. It’ll go from pink to gray in no time, making you think it’s done when it’s not. The trick is to stir and stare. Stir and stare until you’re sure it’s cooked.
The Grand Finale: Tomato Juice
Once the meat’s cooked, it’s added to the vegetable party, and then comes the pièce de résistance: the tomato juice. It’s poured in, giving the soup its beautiful, vibrant color. Then everything is brought to a boil before being reduced to a simmer. If the soup’s too thick, add more tomato juice. If it’s too thin, well, you’re on your own. I’m a food blogger, not a miracle worker.
And there you have it, my friends. The epic saga of the vegetable soup. It may seem arduous, it may even seem a bit ridiculous, but let me tell you, the satisfaction you get from that first bite is worth every tear, every frustration, and every burnt tongue (because who has the patience to wait for it to cool down?). Happy cooking, and may the soup be with you!
