It’s officially soup season. Yay! It’s been in the thirties and forties this week, so the soup recipes came out and got sorted through. Just when I had decided on one to make, my friend Sherry emailed me a recipe she had recently created for her family.
Sherry says, “I wanted to use cauliflower in a soup instead of potatoes and couldn’t find a recipe that wasn’t cream based.” Well, she did a great job because it turned out beautifully. It was comforting, full of good stuff, and delicious. The cauliflower was tender and soaked in some of that wonderful beefy-tomato broth and was a great addition to the soup. I got a photo of it hot and steamy right out of the pot…
I was looking for a soup or stew to take to a friend of mine who just got out of the hospital and this one was perfect. I took it over to them steaming hot with fresh crackers and a few slices of Double-Layer Pumpkin Pie. When I got home I slipped on my jammies and fluffy socks and enjoyed a bowl of it while watching Project Runway. Now, that’s the life! I think we’ll double this one next time.
****created a la Sherry Sebastian. Delicious and hearty.
- 1 Tbsp olive oil
- 1/2 Medium Onion (roughly chopped)
- 1 lb ground beef
- 1 Can Stewed Tomatoes
- 3 Cups water
- 3 Beef bouillon cubes
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Salt
- 1/2 tsp Basil
- 1 tsp Celery flakes
- Salt & Pepper to taste
- 1/2 Large Cauliflower head (cut into florets)
Add the oil to a large pot and turn heat on medium. When oil is hot, saute the onion until almost translucent. Add the hamburger and brown. Drain excess grease. Add the stewed tomatoes, water, bouillon cubes, onion powder, basil, garlic salt, celery flakes and salt and pepper. Simmer on low for about 20 minutes.
Add cauliflower florets and simmer (very slow simmer) for 1 hour. Salt and pepper to taste.
Tips and Stuff:
I added a another cup of water to her original recipe (called for 2 cups) because I wanted to make sure and have enough to take to my friend.
Remember to drain off excess grease after browning the hamburger meat and before you add the rest of the ingredients so the soup won't be oily.
The original recipe didn't have basil, but it's one of my favorite herbs so I put it in almost everything!
Be sure and add the cauliflower when the recipe calls for it - you don't want it to get mushy.
Next time I might add even more vegetables - the broth base of this is soooo good!