I’m not a big fan of most vegetable beef soups or stews. Most are watery, flavorless messes of overcooked vegetables and chewy granules of crappy beef.
I found myself with a dilemma this past day with an overabundance of freshly picked garden vegetables as I prepared the ground for the fall garden. Dozens of potatoes, hundreds of carrots and onions, and several bulbs of garlic. On top of it Amy brought home several ears of sweet corn that she wasn’t going to cook herself.
I started prepping the already picked zucchini for freezing, a hellish afternoon of chopping and blanching the stuff in a humid, sweaty kitchen, when I found some of last year’s frozen tomatoes and a couple of worn looking grilled burgers and I had an idea to make my own vegetable soup. I couldn’t do worse the way I saw it.
I ended up with some of the best soup, let alone vegetable soup I’ve ever had!
Here you go:
- 1 Onion chopped
- 3 cup water from blanching the zucchinis
- 2 carrots peeled and chopped
- 3 potatoes peeled and chopped
- 2 tomatoes diced
- 1 ear corn shucked and kernels cut off the cob
- 2 cups chopped bread, lean (homemade in the freezer where you forgot it)
- 2 bay leafs
- salt to taste
- pepper, ground
- beef base
- 1 hamburger patty cooked, refrigerated, minced
- 3/4 cup sweet vermouth (replaces the sherry in other soups)
Start by sauteeing the onion, carrots and corn in olive oil. Add the potatoes and the vermouth. cook the vermouth down. add everything else. Bring to a boil. Simmer. Check occasionally to make sure the consistency is soupy (the bread can absorb a lot of water).
Taste and adjust seasoning.
Eat. It is seriously good. I can only suspect that it works because of the freshness of the vegetables and the way the beef was cooked and then minced. It disappears into the soup but adds tremendous flavor.