Vegetable Soup

RITA’S FAVORITE TWENTY MINUTE SPICY VEGETABLE SOUP

Every year at this time I get more requests for this soup in my syndicated column than any other. So it’s worth sharing again!

I have to give credit to my friend, Joanie Woodward, for this recipe, which I’ve adapted from her original version.

Talk about fast, talk about good – I guarantee there will be NO leftovers at your house. With everyone running in all directions for kids’ sports and school activities, this is the perfect meal for gathering around the table on a chilly fall evening.

Now if you don’t like it spicy, use regular canned tomatoes, or tries the Italian style with oregano and basil already in it. Any stray veggies are great in here, as well. I often clean out my vegetable bin when I make this soup!

If you’re crunched for time, feel free to use jarred garlic, but rinse it off first – this takes any preservatives and oils off and makes it taste more like fresh. Garlic powder? I haven’t used it in this recipe, but if you do, start out with 1/8 teaspoon and go from there, since it’s very strong.

1 pound lean ground beef
1 generous cup chopped onion
1 teaspoon garlic
1 jar favorite chunky style pasta sauce, 19-30 oz.
2 cans defatted beef broth
Water to taste (start with 1 soup can of water)
1 can, approx. 10 oz., chopped tomatoes and chilies
1 bay, 20 oz., frozen mixed vegetables, or 1 bag, 16 oz., frozen soup vegetables plus a small pack of frozen mixed vegetables, thawed if you have time
1 bay leaf (optional but good)
Handful of fresh spinach (optional)
Cheddar or Parmesan cheese for garnish

Sauté meat, onion and garlic together. Sauté simply means browning the meat with the aromatics. Drain any fat. Add everything else but fresh spinach. If you have a 30-oz jar of pasta sauce, add a little more than half before adding the rest (taste and see). Bring to a boil. Lower to a simmer for 15 minutes or so or until veggies are tender. Toss in spinach and cook about a minute, until wilted. Makes 8-10 generous servings.