Sarasota's Pantry, Fridge and Freezer Soup
Created by Kchurchill5 "RIP" Forever in our Kitchen on November 21, 2011
- Servings: 5
- Prep Time: 10m
- Cook Time: 20-25m
- Recipe #2900
Ingredients
- 1/2 ground beef, cooked
- 1 medium carrot, diced (1/3 cup frozen is fine)
- 1 small celery rib, diced (1/3 cup frozen is fine)
- 1 medium onion, diced (1/4 to 1/3 cup frozen is fine)
- 1/2 cup lima beans (frozen)
- 1/2 cup corn (frozen)
- 1(15 ounce) can diced tomatoes
- 1 (6 ounce) can tomato sauce
- 2 (15 ounce) cans beef broth
- 3/4 cup dry pasta, I used penne, but use anything on hand
- 2 tablespoons fresh parsley, fine chopped
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 teaspoons olive oil
How to Make
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Step 1: Base ... To a large pot, add the olive oil and bring to medium heat. Add in the celery, onion, carrot and cook until tender, about 5 minutes. If you are using frozen, they will not take as long.
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Step 2: Soup ... Then, add in the diced tomatoes, tomato sauce, broth, corn, lima beans, seasoning and bring to a light boil. Add the pasta, reduce to medium heat and cook until tender - about 10-12 minutes depending on what type of pasta you are using.
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Step 3: Serve ... Garnish with extra fresh parsley if you want. And just ENJOY a simple leftover soup. Add a salad and some crusty bread for a very inexpensive easy dinner. Note: Most importantly ... don't forget to use what you have on hand. Green beans, mushrooms, peppers, potatoes are all good options. Just use the same amounts and you can mix and match any vegetables you want.
Nutritional Facts
- Serving Size: 1 (376.2 g)
- Calories 606.6
- Total Fat - 41.8 g
- Saturated Fat - 14.5 g
- Cholesterol - 146.9 mg
- Sodium - 1233.8 mg
- Total Carbohydrate - 14.7 g
- Dietary Fiber - 2.5 g
- Sugars - 1.9 g
- Protein - 41.1 g
- Calcium - 59.7 mg
- Iron - 4.7 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.1 mg