So this soup is not only a perfect, easy first-of-the-year soup, but as we look at all of the bits and pieces of vegetables in our fridge and freezer, we think, what will I do with three carrots? But it is also an homage to young Whitt and Paddy in their lean bachelor days. When I met them both almost 30 years ago, a version of this soup was their go-to once-a-week meal that lasted them for days! I have taken the idea and made it my own. Enjoy.
- 1 pound ground sirloin
- 2 cups chopped carrots
- 2 cups chopped potatoes (any kind you have. I used large red ones and left the skins on)
- 1 onion diced
- 6 cups of beef broth
- 1 8-ounce can of tomato sauce
- 1 tablespoon of Worcestershire sauce
- 1 tsp celery salt
- 2 bay leaves
- 1 tsp or more to taste black pepper (I used freshly cracked)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup frozen cut green beans
Please feel free to use any other veggies that look lonely in your fridge; the more, the merrier!
Brown the beef. Add the onions and carrots and cook for a few minutes. Add the Worcestershire sauce, tomato sauce, beef broth, and seasonings. Then, immediately add the potatoes and frozen vegetables. Bring to a boil and then simmer for 30 minutes until all veggies are tender. That is all! Your fridge and bellies will thank me as the New Year and winter begin.
