VEGETABLE BEEF SOUP FOR FREEZING

VEGETABLE BEEF SOUP a huge batch to freeze and put up for those winter months.

NOTE: this recipe makes a LOT of soup so much that I bring out another small pot once it is all combined, and put some over in that small pot while it finishes simmering.  Also you should season this soup WELL with salt and pepper.. when it is scalding hot it is very hard to taste it properly so if not sure take some out to cool then taste. Remember, you have more stock than normal so you will season more than normal.

This is great served with Grilled Cheese Sandwiches and crackers. Enjoy .

you will need about nine cups of mixed veggies… (put what you like in there, I have green beans, peas, carrots (mixed veggie can, we don’t like carrots a lot so one can of mixed veggies will give just enough carrots for color without overkill) and  diced potatoes. oh yeah and one can of red kidney beans

you can use your garden bounty but I chose to use store bought canned goods for this recipe with exception to my Roma Tomatoes, because I prefer to keep my green beans and things for winter.

Now using my Roma tomatoes that I had blanched and skinned earlier and kept in fridge, I fill up the measuring cup to eight cups and add to a large stock pot

eight cups full

now fill up the eight cup measuring cup again with water TWICE and add to stock pot

optional, you can add a can of beef stock if you have it on hand to your tomato and water mixture.

cut up some celery and add the leaves and half the celery to the pot… (actually next time I will add ALL my celery to this pot to cook instead cause I like mine more tender and the longer it boils the more tender it is)

reserve rest of celery for cooking with your hamburger.

salt and pepper heavily and let come to a low boil

in saucepan or heavy skillet take your thawed hamburger or ground chuck

and break up into the pan. Stir fry it and add salt and pepper heavily

take whole onion and peel.. dice up and add to  hamburger and add remaining celery

add a small amount of crushed red pepper flakes for heat but not too much.. I also add a tiny pinch to my broth too..

now when celery in stock pot is tender you may then add macaroni noodles..

3 -4 cups

peel and mince up about 4 cloves garlic add to beef frying

if you have any more roma tomatoes peeled.. add a large ladle full into the cooking meat.

add the veggies to the stock pot

strain off half the fat in beef then add the beef and all to the stock pot,, stir let simmer then taste may need a lot more salt and pepper

add two cups of ketchup it adds to the flavor I think

Now I added one can of Red kidney Beans.. you do not have to add this.. optional.  ( I made so much I had to put some of it  in  another pot on  the stove so it wouldn’t overflow LOL it worked out though cause we ate on the smaller pot for dinner and gave my mom some and STILL had tons to freeze)

let simmer and serve then put rest in fridge and let totally cool before ladling into ziplock freezer bags , fold top over to keep seal clan….(make sure to skim off the fat that rose to the top while you had it in the fridge)  then store in freezer for winter months or visiting sick.

get all the air out of the bag and seal. Put the bags on a cookie sheet and then into freezer to set up so you can stack them easily later.

once frozen take out the cookie sheet and stack in freezer for winter

may need more salt and pepper.. make sure to taste.. then cools may taste different from when was piping hot.

heat and eat when ready.