Friday, August 21, 2009

Vegetable Beef Soup

1/2 pound ground chuck
1 med. onion, chopped
1 small smoked ham hock (or a large piece of smoked turkey)
2 packets GFCF beef bouillion
2 tablespoons GFCF ketchup
1 14.5 ounce can diced tomatoes (use 2 cans for more soup)
1/2 cup frozen English peas
1/2 cup frozen tiny lima beans
1/2 cup frozen field peas with snaps
1/2 cup frozen corn
1 small potato, diced
3 cups chicken broth (use 6 cups for more soup) *

In a large soup pot (or dutch oven), brown ground beef. Add onions during last few minutes of browning. Drain. Place ham (or turkey) in the center of pot with beef and onions. Add remaining ingredients and stir. Cover and bring to a boil. Reduce heat and simmer over low heat for one hour, stirring occasionally. Salt and pepper to taste. Serves 8-10.

* Use the broth from the Southern and GFCF Snap Beans & New Potatoes Recipe in addition to chicken broth for a more delicious soup.

Delicious with Bob's Red Mill Gluten Free Cornbread. (I find this cornbread is slightly sweet, so I add 1 teaspoon salt prior to baking.)

{This is just our standard go-to vegetable beef soup. Stew beef is just as delicious in it, though the initial cooking time would be longer than for the ground chuck, and I would use more than 1/2 pound. I usually cook stew meat in a pressure cooker for about 15 minutes before I put it in the soup pot. You can use any combination of vegetables that you would ordinarily like for your soup - just make sure that you have enough broth in the pot to cook them in. You will want more than just enough to cover the ingredients. You can also add 3/4 cup uncooked GFCF pasta or 1/2 cup uncooked rice during the last 30 minutes of cooking. If you don't have these frozen and fresh vegetables on hand, just use 2 large cans of GFCF mixed vegetables.}