Just when you think it’s getting cold in Texas you get shocked with a jolt of 90 degree heat. BUT that won’t stop me from getting in the Fall/Holiday spirit. I love making a big pot of soup when the weather starts to cool. It’s simple, comforting, and you can eat it all week.
I decided to hold off on posting yesterday’s Song of the Day so I could make it a joint food and music post. So dig into this delicious Beef and Veggie Noodle Soup recipe and enjoy this track off Tristan Prettyman’s latest release, Cedar + Gold. Thanks to one of my girlfriends for introducing me to Miss Prettyman. Her chill vocals and lyrical style is a cross between Colbie Caillat and Sara Bareilles. Check out My Oh My!
Beef Veggie Noodle Soup
- 1 medium yellow onion, chopped
- 1.5 pounds lean ground sirloin
- 1 tbsp Nature’s Seasoning*
- 2 tsp celery seed*
- 1 tsp kosher salt
- cracked black pepper
- 2 extra large beef bouillon cubes
- 2 cans beef consomme (Campbell’s)
- 2 cans water
- 32oz container beef broth
- 1 can tomato soup (Campbell’s)
- 1 can sweet corn – do not drain
- 1 small bag mini carrots
- 3/4 head green cabbage, chopped
- 6oz bag green peas
- 1 bag shell pasta
**The seasonings are not exact measurements. Make sure you are tasting and adjusting along the way!
Heat the olive oil in a large dutch oven over medium high heat. Saute the onions until slightly transparent. Add the ground beef, Nature’s Seasoning, celery seed, salt and pepper.
Saute until no longer pink.
Add the bouillon cubes, beef consomme, water and beef broth. Bring to a boil and simmer on medium low for 45 minutes to an hour, stirring periodically. Taste and adjust seasoning accordingly.
Stir in the tomato soup, corn and carrots. Bring to a slow boil and cook until the carrots are slightly tender.
Add the cabbage and cook for 5-10 minutes.
Add the peas and pasta and cook until the pasta is al dente. If the soup is too thick add more water and adjust seasoning.
Tristan Prettyman Photo Source: Speakers in Code