homegrownEats: Ground Beef and Veggie Soup

Wednesday, January 2, 2013

Ground Beef and Veggie Soup

Ingredients

Grapeseed oil

1/2-3/4 pound ground beef
2 Tbs of butter
The leaves of 3 sprigs of thyme
1/2 yellow onion, diced
2 cloves of garlic, minced
1 cup baby carrots, sliced
4 ribs of celery, sliced
2 zucchinis, chopped
4 cups of chicken stock
1 cup of macaroni salad pasta
Handful of Italian Parsley, remove leaves

Directions

Cover the bottom of a large Dutch oven with the Grapeseed oil. Heat on medium-high. When warm, add the ground beef. Season with salt and pepper. When browned, remove meat from pan and set to drain on paper towels. Add butter to pan. When melted, add onions, thyme, carrots, celery, garlic and zucchini, seasoning vegetables with salt and pepper after they have been added to the pan. Sauté until onions are translucent and other vegetables have softened. Add chicken stock and drained meat, and bring to a boil. When boiling, add the pasta and lower heat to a simmer. Simmer soup for 20 minutes. Add parsley leaves before serving.

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I learned to cook from my grandmother, who was a self-taught home cook. I was encouraged to cook at home by my mother, who allowed me to experiment and feed our family while I was growing up. Now, I cook for my husband and four children, who have perfected the role of taste-testers. What I've come up with are simple, family-friendly dishes based on my grandmother's recipes and my own understanding of how food works together. Gone are the canned and processed ingredients of yore-- instead you'll find fresh, local, and seasonal ingredients combined in ways to suit every palate, and simple enough that even the most novice home cook can execute them perfectly. In short, it's not quite my grandmother's cooking, anymore.