" . . . For all things I have the strength by virtue of him who imparts power to me." Philippians 4:13

Thursday, October 6, 2011

More Soup Please

Campbell's is right . . . Soup IS good food.  I obtained this recipe from the back of the Publix Alphabet Pasta box.  At the time, Jack was about 2 and really liked soup.  He ate his fair share of this soup until at about age 5 he decided that he was allergic to most vegetables (thank goodness for grape tomatoes) and limited his diet to about 4 things, including pizza.  I'm hopeful that he will eventually realize that he is in fact NOT allergic to anything and will try this soup again.  This is really easy to make and can be made vegetarian (as I did yesterday) by just eliminating the beef, doubling the vegetables, and using Vegetable Stock base in lieu of the Beef Base.  My hardcore vegetarian husband loves this stuff!  Cornbread crumbled into the soup only accentuates the yumminess.  I will usually double the soup and freeze half.

Alphabet Vegetable Soup (From the Publix Alphabet Pasta box)

1 3/4 cups Publix Alphabet Pasta
1 lb. ground beef
1 pkg. (16 oz.) Publix Frozen mixed vegetables
1 (46 oz.) bottle of V-8 or Publix tomato juice
4 cup water (could use Broth)
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
2 tablespoons Beef-flavored instant bouillon (I use Better Than Buillon Vegetable)
Parmesan cheese, grated
*To the original recipe, I add a can of Publix Petite Diced Tomatoes and 1/8 cup of sugar to each batch

In a large stock pot, brown ground beef and drain.  Stir in frozen mixed vegetables, tomato juice, water, bouillon, basil leaves, Italian seasoning, salt, black pepper, and garlic powder.  Bring to a boil.  Reduce heat and simmer for 30 minutes.  Add Alphabet Pasta and simmer for an additional 10 minutes.  Serve with Parmesan cheese.  Serve with Jalapeno Cornbread!!

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