Rain, rain, go AWAY! It has been rainy, chilly and downright gloomy here the last couple of days and to top it off – I have an awful cold! So here I sit … still in my PJ’s, staring out the window and thinking I needed to do something today to get out of this, well … funk. *sigh*
After what seemed like an eternity of staring out the window and basically just zoning out, I decided to update the website. I have been avoiding this task like the plague. I knew it was going to take hours of time, lots of yelling and possibly crying to make the website look the way I had envisioned in my head. Let’s be honest here … I am a business owner, writer, food blogger – not an SEO, CSS, HTML guru so this was going to take time.
4 hours later … Ugh! I am so over this!
I decide to take a lunch break and wouldn’t you know – there is nothing to eat in the fridge. Freaking really! My head is foggy from being sick, my patience is starting to break down and I am about to explode when I realize that I have all the ingredients in the house to make my all-time favorite super simple soup! Hallelujah! Peace at last …
I love, love and yes – really love this soup! It hearty, fragrant and super simple to make. Perfect for a quick dinner after a long day!
*I like to top this with mozzarella cheese and fresh parsley. Add a french baguette for dipping and you’re good to go!
Ingredients
- 1/4 teaspoon Italian seasoning
- 2 pounds grass-fed ground beef - 90/10 if you can find it
- 1 medium sweet onion, diced
- 3 garlic cloves, minced
- 1/4 teaspoon course sea salt
- Dash of ground pepper
- 4 (14.5 oz) cans Italian stewed tomatoes
- 2 (10 oz) bags frozen mixed vegetables (Cascadian Farms Gardeners Blend)
- 2 (32 oz) cartons beef stock
Instructions
- With your stock pot or large soup pot on low heat, perfume the Italian seasoning until fragrant (about 1 minute). You know it is done when the smell of the seasoning intensifies.
- Turn up the heat to medium, add the beef and cook until it is half-way browned. Add in the onion, garlic, salt and pepper and finish browning.
- After the beef is cooked through, add in the Italian stewed tomatoes, frozen mixed vegetables and beef stock.
- Turn the heat to medium-high heat, bring the soup to a boil, turn down the heat to medium-low and simmer for 20 minutes.
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