Mini Burger Patties and Vegetable Soup
This is my spin on the classic vegetable beef soup. For the beef I use eensie weensie cute little mini burger patties. That I precook in a cast iron skillet. Yeah, cast iron all the way, baby! How can anyone resist that? I came up with this recipe, because my two sons enjoy a Campbell soup variety sorta kinda similar. Admittedly, I am not a huge soup fan, but I find the textures and tastes of canned soups pretty detestable. So, I came up with this recipe to satisfy my sons enjoyment of the flavors/ingredients that are found in the aforementioned Campbell’s soup, but kicked up a notch. I must admit for soup this recipe is pretty fan- flippin’- tastic. Feel free to add additional veggies to yours, like celery, potatoes, zucchini etc. I hope you enjoy my spin on a soup classic.
Ingredients: Yield:6-8 servings
2 tablespoon butter
1 lb. ground beef
1-2 carrots, diced or cut chunkier however you like in your soup
1/2 cup onion, chopped finely
1 clove garlic, minced
2 boxes beef stock
1 (15 oz.) can tomato sauce
1 can green beans
1 bay leaf
1 teaspoon parsley
salt and pepper to taste
1/4 cup frozen peas
Place the ground beef in a large bowl, and season with salt and pepper. Mix to combine- being sure not to overwork the meat.
Pinch of tablespoon sized pieces of the beef, and form into little burger patties.
In a large cast iron skillet melt 1 tablespoon of butter. Place the little burger patties in the pan, and cook to brown a few minutes on each side.
Remove from pan, and set aside on a plate.
In a large stock pot melt the other tablespoon of butter.
Cook carrots and onion until translucent- about 5-10 minutes.
Stir in garlic.
Add the beef stock, tomato sauce, bay leaf, parsley, salt & pepper.
Toss in the green beans and burger patties.
Simmer for ten minutes, and then add in the peas.
Cook until peas are tender – about another 5 minutes. Remove bay leaf.
Serve, and enjoy!
There are no comments on this entry.
There are no trackbacks on this entry.