Having a Boot and Cooking Some Soup

It's a soup Gris. Says so right there in then OP.

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It's a soup Gris. Says so right there in then OP.

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Thanks Mr. Balls. Sometimes I have a reading issue.

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Italian vegetable

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How about a recipe, capt?

Glad I could help

did you just discover the internet after you discovered crap beer?

I'll type it up here for you later.

I made some pannini grilled cheese sandwiches to go with the soup for dinner.



Delicious dinner says everyone here!

Here it is..... It's a recipe I added stuff to.


Italian Vegetable Soup

Servings Prep Time
8-10 servings 8minutes

Cook Time
22minutes

30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!
Ingredients

1 lb. lean ground beef
1/2 yellow onion, diced
4 medium size carrots, thinly sliced (2 cups)
3 stalks celery, thinly sliced (2 cups)
7 cups water
1 10.5 oz. can low sodium beef broth
1 14.5 oz. can diced tomatoes with juices
1 15 oz. can tomato sauce
1 15.5oz. can kidney beans, drained and rinsed
1 can of Cannellini beans
2 tablespoons beef base or beef bouillon
1teaspoon salt
1teaspoon dried basil
1teaspoon dried parsley
1/2teaspoon dried oregano
1/2teaspoon garlic powder
1/2teaspoon freshly ground black pepper
1cup frozen corn, thawed
1/4head green cabbage, roughly chopped (2 cups)I use cole slaw already shredded.
Shredded Parmesan cheese for serving (optional)
1/4cup chopped fresh Italian parsley for serving (optional)
I add a can of chopped spinach added when the cabbage is added

Instructions

Crumble the beef into a large pot over medium high heat, add the onion and cook for 5 to 7 minutes, until the beef has browned. While the beef is cooking, prep the carrots and celery.
Add the carrots, celery, water and beef broth to the pot with the meat and onions. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.
Cover with a lid and bring to a boil. Once soup is boiling, stir and reduce the heat slightly to avoid splattering; simmer uncovered for 15-20 minutes, until the carrots are tender (or longer the better, time permitting).
Add the corn to the soup, taste the broth and add salt if desired. Stir in the cabbage, if desired. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wiled. Scoop into bowls and, if desired, sprinkle with the cheese and parsley just before serving.

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Soup and grilled cheese is an underrated dinner.

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just had roasted garlic tomato soup and specialty grill cheese (smoked Gouda, & Clothbound Chedder) the other night... its so unbelievably good!!

Oh, forgot about that. It's not necessary but we like a hearty soup here so I usually see what we have in the pantry. Might be a half package of spaghetti or something else kinda small. I add it toward the very end. Actually I added this last time and shut the heat off with the lid on and it cooked perfectly. Served about an hour later.