Savory soup bases are a good way to stock up on quick meal starters. Preparing them ahead of time saves effort in the kitchen on busy days and are excellent for stashing some of those summer garden veggies. They'll heat quickly and serve in no time flat. This may be eaten as is or add pasta to this recipe and put a hearty meal on the table in no time flat!
Beef Tomato Vegetable Soup Base
1 Package of Beef Gravy Mix
1 can crushed tomatoes or 1 1/2 cups fresh diced tomatoes
2 small cans tomato sauce
3 quarts of hot water
3 cups of mixed veggies (zucchini, yellow squash, green beans, carrots, corn, green or red peppers)
1 medium onion - sliced thin
1 C or 1 small can of cooked Beans (Kidney beans are used in this recipe)
1/4 stick of butter
1/2 t Onion Salt
1/2 t Oregano
1/2 t Basil
1 T garlic in oil
Parmesan cheese for serving
Salt and Pepper to taste
Optional:
1 pound ground beef (browned and drained)
1/2 t Marjoram
1/2 t Thyme
1/2 t Rosemary
1/2 t Parsley
In a large stock pot, melt butter and sautee onion and garlic for two minutes until carmelized. Add veggies and stir until coated. Simmer for a few minutes and add water and tomatoes, tomato sauce. Mix in gravy mix and stir until smooth. Add herbs and salt and pepper and let simmer for about 40 minutes or until hard veggies are soft. Serve as is with Parmesan cheese as a garnish.
Elbow macaroni, rotini noodles, ziti, or bow ties. pasta may be added separately if freezing. Cook pasta separately when serving.
For freezing, use 1 quart bags or containers. To serve simply thaw in pot and stir occassionally.
Keeps for 3 - 6 months.
Makes 6 Servings.
posted from Bloggeroid
