With the weather changing it’s only natural that I should I start making some quick and easy soups. Broke out my favorite pot … It’s an old pressure cooker we bought over 35 years ago that failed a long time ago but it’s such a nice heavy pot that really distributes the heat evenly. I hope to keep and use it for many years to go.
This is one of those soup recipes where you can throw in everything and anything hanging around in the fridge, freezer, pantry, and spice locker … It’s all good!
Cooked and drained 1 lb of 80/20 Hamburger. Soup consisted of 6 cups of water, diced celery, onion, frozen green beans, chopped cabbage, mushrooms, diced red potatoes, sliced carrots, diced tomatoes, and kidney beans. Seasoned to taste with beef and tomato bouillon, minced garlic, black pepper, dried oregano, parsley, seasoned and garlic salt. I always like to use a light hand when initially seasoning soup cause as the soup simmers you’ll lose some of the liquid which will concentrate the flavors.
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