When it’s cold outside, there’s nothing more comforting than a bowl of Jan’s Winter Soup. This hearty and nutritious soup is filled with delicious ingredients and is perfect for warming you up.
Ingredients
- 2 Tbsp. butter
- 2 medium onions, chopped
- 1 lb. ground beef or turkey
- 1 clove garlic, minced
- 3 c. beef or chicken broth
- 1 (28 oz.) can tomatoes, chopped
- 1 c. diced potatoes
- 3 carrots, chopped
- 1 c. celery, chopped
- 1 c. frozen green beans
- 1 c. dry red wine
- 1/2 tsp. basil
- 1/4 tsp. thyme
- salt and pepper to taste
Cooking Method
- Saute onions and garlic in butter until onions are tender. Add meat and brown. Drain well. Add the rest of the ingredients and simmer at least one hour.
Calorie: 350
Total cooking time:1 hour 30 minutes
Difficulty level: Medium
A Hilarious Encounter with Jan’s Winter Soup
It was a chilly winter day when my inner chef decided to make an appearance. My palate was yearning for something warm and hearty. And so, it was decided – I was going to try my hand at Jan’s Winter Soup.
The Butter, Onions, and Ground Beef Conundrum
I started with 2 Tbsp. of butter, a culinary staple that could make even a cardboard box taste delightful. Into my favorite sauté pan it went, releasing a warm, inviting aroma that filled my kitchen. Next up were the two medium onions. Now, there’s something you should know about me. I am the only person on earth who can’t chop onions without crying rivers. It’s a spectacle, but hey, it’s all part of the charm.
Once my “onion tears” were wiped away, and my onions were nice and chopped, they dove into the butter-filled pan, followed by a clove of garlic, minced to perfection. The sizzling sound they made was akin to a symphony to my ears.
Then came the ground beef. As I added it to the pan, I remember thinking, “This is what dreams are made of.” I browned it well, just like Jan had instructed, and then drained it, waving goodbye to any unwanted fat.
The Tomato-Potato-Carrot-Celery Parade
Now for the rest of the gang. In went a can of chopped tomatoes, 1 cup of diced potatoes, 3 chopped carrots, and 1 cup of chopped celery. At this point, I realized my soup was starting to resemble a vegetable fiesta, and trust me, I was here for it.
The Green Beans and Red Wine Affair
I couldn’t forget the frozen green beans. There is something about adding frozen veggies to a soup that feels like I’m cheating on fresh produce. But hey, in the middle of winter, a girl’s gotta do what a girl’s gotta do.
Then came 1 cup of dry red wine. I may or may not have poured a little extra. I mean, if a splash of wine is good for the soup, it’s got to be good for the cook too, right?
The Aroma of Basil and Thyme
With the soup simmering away, it was time for the finishing touches. A sprinkle of 1/2 tsp. of basil, and a dash of 1/4 tsp. of thyme. But wait, there’s more. Salt and pepper, to taste. They’re like the cherry on top of a sundae, or the socks with sandals, an essential addition to complete the look.
The Hour of Anticipation
The soup was left to simmer for an hour. This was the most challenging part, the waiting. The aroma was teasing my senses, filling my humble abode with a fragrance that was simply irresistible. I spent that hour pacing around my kitchen, sneaking glances at the pot, like a kid waiting for Santa on Christmas eve.
The Moment of Truth
Finally, the moment of truth arrived. I ladled out the soup, the steam wafting up, carrying with it the mingled scents of butter, onions, beef, tomatoes, potatoes, carrots, celery, green beans, red wine, basil, thyme, salt, and pepper.
As I took that first sip, I realized, Jan’s Winter Soup is not just a recipe, it’s a delightful roller coaster ride of flavors and textures. If you find yourself on a cold winter day, longing for a bowl of comfort, give this a try. And remember, even the onions tears are worth it!
