When I think back to my childhood, there are some very specific recipes that come to mind and this is one of them. My mom has been making this little soup recipe for years and years. My mom has never been a fan of stew meat, so she would always make little faux-stews out of ground beef and this one was on rotation a lot during the fall and winter. It’s so quick, makes your house smell delish and is yummy too. I like to stir my pasta in at the end already cooked. So, you’ll need one pot for the stew part and one little pot for some elbow noodles. When you’re ready to serve, add your cooked elbow noodles right into the soup. Ladle, serve and enjoy. Love you mom!
This recipe serves four.
1 pound of ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 onion, chopped
1 cup of ketchup
3 tablespoons Worcestershire sauce
1 (8 oz) can of tomato sauce
2 cups of chicken stock
1 (15 oz) can of diced tomatoes
about three cups (a package or so) of frozen mixed vegetables (mine had corn, green beans and peas in it)
about 2 teaspoons of garlic powder
1 pound of pasta (I used elbow noodles), cooked to al dente
In a large pot over medium-high heat, brown up your ground beef in a tablespoon or so of EVOO. Once it’s browned and crumbly, stir in a big pinch of salt and pepper followed by the chopped onion. Saute about five minutes or until the onion is tender and then stir in your ketchup, Worcestershire sauce, tomato sauce, stock, diced tomatoes, frozen veggies and garlic powder. Bring everything up to a boil and then immediately reduce heat to low and allow soup to simmer together about 15 minutes. When you’re ready to serve, add your cooked pasta right into the soup, ladle and serve.
It’s as easy as that. And it’s good enough to make memories that last a lifetime.