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Plant Sale Soup | ![]() |
COMPLIMENTS!
- "We loved this soup! ... homey and comforting and hearty and delicious." ~ Felicia
- "... it was INCREDIBLE! Definitely making this again." ~ Wendy
- Add yours, leave a comment, below!
My Little "Farm" ... In Herb Pots
Do farmers and home vegetable gardeners feel as proud picking fresh corn and tomatoes from their gardens as I do snipping herbs from pots?
Lucky for home cooks, fresh herbs are sold year-round in grocery stores, convenient albeit expensive.
But now’s the perfect time to plant a few herbs in sunny spots, either in the ground or in pots.
From now through frost, you too can experience a primal pleasure when crafting a salad, seasoning a vegetable or brightening a pasta dish.
Just step outside with scissors to harvest bits of heady rosemary or earthy sage or lively chive, all flavor and no calories.
I keep big pots of the ever-reliable chive, rosemary, parsley and mint. After that, it’s what catches my imagination: enough basil for salads though not pesto; tarragon and dill for fish; oregano and thyme for meat rubs; fragrant lavender; even catnip for the neighborhood cat.
A Friendly Challenge
Now's the time to plant fresh herbs to carry you through the summer. Never done it before? Will you take the challenge? Never Buy Fresh Herbs Again! This post shares many tips, all from personal experience, for growing fresh herbs in pots, in the ground, even in apartments. Then one year, I missed the window for putting in fresh herbs, wow, did I ever miss them and wow, was it ever expensive to buy fresh herbs all summer long, especially knowing how lovely it is to just step outside and snip off a few fresh herbs. I'll never let that happen again!
READER RECIPE: PLANT SALE SOUP
Time to table: 55 minutes
Makes 12 cups
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon table salt
- 1/4 teaspoon black pepper
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 carrots, diced
- 16 ounces canned diced tomatoes
- 15 ounces tomato sauce
- 15 ounces canned kidney beans, rinsed
- 3 cups water (two cansful)
- 5 teaspoons beef bouillon granules
- 2 cups (6oz or 170g) chopped cabbage
- 8 ounces (225g) frozen cut green beans
- 1/2 cup (2oz or 56g) small pasta
- Grated Parmesan cheese, optional
Brown the meat in large, heavy pot such as a Dutch oven. Drain off the excess fat, then add the garlic, parsley, herbs (see TIPS), salt and pepper; cook for 2-3 minutes. Add all the remaining ingredients except cabbage, green beans and pasta. Bring to a boil, lower then heat, cover and simmer for 20 minutes.
Stir in the cabbage, green beans and macaroni. Return to a boil, then simmer until the vegetables are tender and the pasta is fully cooked, about 10 minutes.
To serve, top with Parmesan cheese and enjoy!














Many thanks to Kirkwood reader and my neighbor Jane Smith for sharing her soup recipe, the one she makes for volunteers at the annual herb sale for the Webster Groves Herb Society.
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Sounds healthy & yummy ! This is a hearty meal in itself.
ReplyDelete5/01/2006
We loved this soup! It's so homey and comforting and hearty and delicious. Thanks for the recipe!
ReplyDeleteI made this tonight with a few minor changes and it was INCREDIBLE! Definitely making this again. Omitted the green beans, used pork sausage, purple carrots, red cabbage.
ReplyDelete