Everybody in the Pool (aka Hamburger) Soup



Have you ever run into a situation where you needed to use up all sorts of miscellaneous things in the fridge? Yeah, well, this is the result. We had a little of this - a little of that. Whatever was laying around got thrown into the pot. Bottom line, we really weren't following as recipe.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

1lb Hamburger
Onion
Fresh Mushrooms
1/2 cubed Rutabaga
Cabbage
Carrot
Celery
Frozen Green Beans
Frozen corn
Green Bell Pepper
Gluten-Free Beef Stock,
Gluten-Free Chicken Stock
V8
Bay Leaf

Directions:

Saute' green bell pepper & onion in a big soup pot [7 qt pictured here] for a few minutes.
Add a pinch a salt and pepper. Becareful with the salt, your stocks have have additional salt.
Add 2 lbs of hamburger to pan and brown.
Add a pinch of salt and pepper
Drain/remove excess grease.
Add chicken or beef broth - probably 2-4 cups total
Add bottle of 46oz bottle of V8
Add Bay Leaf or two
Add veggies that need longer too cook first (like rutabaga, carrots, celery, etc]- staggering them by a couple of minutes.
Taste for salt/pepper
Bring up to a boil then reduce heat to simmer
Cover pot and let simmer for 30 - 60 minutes stirring occasionally.
Check a carrot/celery/rutabag - if it's a texture you like - dig in!


Until the next good eats...

Al



Vegetable Beef End of Summer Soup




If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

1 - 2 pounds stew meat
1 - 2 tablespoons olive oil
1 32 oz carton GF beef stock [Kitchen Basics]
1 48 oz bottle V8 Juice
2 - 3 cups cubed fresh rutabagas
2 - 3 cups sliced fresh carrots
2 - 3 cups chopped fresh green beans
1 medium onion chopped
2 cups chopped zucchini
2 ears cooked fresh corn cut off the cob
3/4 cups of frozen peas
3 cups chopped cabbage
2 chopped Roma tomatoes
1 Bay leaf
Salt & Pepper to taste

optional: 1 packet of HerbOx beef bouillon
optional: 1 small 5.5oz can of tomato juice


Directions:

Add olive oil to your soup pot or dutch oven and brown stew meat.
Add beef stock and V8 juice to pot and stir.
Add carrots and rutabagas. Let simmer for 10 minutes.
Add all the rest of the veggies and bay leaf.
Stir and simmer covered pot for about 3 hrs.

Rinse the bottle of V8 and add water to pot [about 1-2 cups].


Peg Notes:

The amounts of veggies can be adjusted to your tastes. I added the additional HerbOx and tomato juice because I felt there was more veggies than liquid. I didn't want to loose flavor as I added liquid, so I used the HerbOx