October is one of my favorite months…I love the sights, smells, and tastes of fall! Even here along the Florida Gulf Coast there is a little chill in the air, especially in the evening. I was done with soups last spring, now I’m tired of salads — it is time again for soup! This is one of my favorites, and it is also one of those easy-to-keep-all-of-the-ingredients-on-hand-in-case-you-have-impromptu-company kind of recipes. It is fairly economical and healthy, and can even be made meatless (but then I would probably “beef” up the veggies).
I love this recipe and it is very “forgiving” … if you can’t find frozen French cut green beans, then use canned. If you’re watching the budget, get a bag of
frozen tortellini and use those cute little bouillon cubes with water for the beef broth. Every ingredient can be adjusted to taste, or doubled/tripled to
make a larger pot of soup. In fact, this is such a rich, hearty soup, if you’re trying to stretch it for a large group (or for extra leftovers!) you can just add
2-3 more cups of water and an extra bouillon cube without it tasting “watered down”!
Note: This recipe doesn’t lend itself well to the crock pot … the tortellini tend to absorb the liquid and EXPLODE in size.
1 lb. ground beef, browned and drained (I also rinse mine with hot water)
1 large can crushed tomatoes
6 cups of beef broth
1 medium onion, thinly sliced
1 package frozen French
cut green beans
1 – 9 oz. package “fresh” cheese tortellini (usually found in refrigerator section of your local grocery store)
1 medium zucchini, grated (skin on)
1 tsp. dried basil
Grated parmesan cheese (optional)
In a large pot on top of the stove, cook the onions in the beef broth until tender.
Add all of the other ingredients, except for the tortellini. Bring to a boil and then lower heat, cover and cook 10 minutes, stirring occasionally. Add the tortellini and cook until done.
Serve with a sprinkling of grated parmesan cheese (optional).
Serve with a salad and nice crusty bread and you’ve got a hearty meal to chase the chill away!
Makes 4-6 servings.