Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

Speedy Vegetable Soup

Thanks to my friend and great cook, Joanie Woodward, for sharing the original recipe.
Here is my adaptation.  If you have any stray zucchini or summer squash still in the garden
toss slices of that in while you sauté the meat.

 
  1 pound lean ground chuck or round
1 generous cup chopped onion
1 teaspoon garlic
1 jar chunky style pasta sauce, 19-28 oz
2 cans beef broth
Water to taste (start with 1 soup can water)
1 can chopped tomatoes and chilies or plain diced tomatoes if you want it
     less spicy
1 bag, 16 oz, frozen soup vegetables, thawed
1/2 box, 10 oz, frozen mixed vegetables, thawed
Handful or so of quick cooking brown rice or barley (opt)
Couple handfuls of fresh greens - spinach, chard, bok choy, escarole, etc.
    (opt)
Cheddar for garnish

Sauté meat, onions and garlic.  Drain fat.  Add everything else but greens and cheese. Bring to a boil. Lower to simmer 15 minutes or until vegetables are tender.  Toss in greens and cook 1 minute.  Makes 8-10 generous servings. Serve with plenty of cheddar. 

More recipes, etc. on Rita's web site: www.abouteating.com

 
 

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