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We all have one or two dishes that are our go-to meals to serve. Maybe it’s tacos or spaghetti? My son adores taco night and my daughter would eat spaghetti every single day if I allowed it. During the Minnesota winter months, when it’s so incredibly cold outside, I like to make soup. Soup has this ability to warm you from the inside out. It’s comfort food. Most of the time you simply throw ingredients into a pot, allow it to simmer, and about thirty minutes later voila! Dinner is served. The trick to soup with little kids is two-fold: Finding a soup that the littles will like and teaching them how to eat it in such a way that they don’t end up wearing the majority of it. Teaching your preschooler how to eat soup without dumping the entire bowl on themselves is for a different blog post. Today I’m going to share with you my favorite soup to make on a snowy winter day. I like to call this recipe Snow Day Soup simply because it sounds more special to the kids than hamburger vegetable soup.
Snow Day Soup recipe ingredients:
1 lb. lean ground beef
1 cup chopped celery
1 cup chopped onion
10 oz packaged frozen mixed veggies
2 medium potatoes (russet or sweet) peeled & cubed
14.5 oz. can diced tomatoes, undrained
1 bay leaf
1/4 tsp. dried basil
1/2 tsp. sea salt
4 beef bouillon cubes
4 cups hot water
You can add on or take away any of these ingredients. Don’t like beef? That’s fine, try chicken or turkey. Want to make it Paleo friendly? Use sweet potatoes instead of russet or red potatoes. Want to add some other vegetables? That’s perfectly doable. The main ingredient in the soup that you don’t really want to change is the can of diced tomatoes because the juice from the can is part of the liquid for your soup. If you hate tomatoes you could substitute with water but I would first add the water little by little to ensure that the soup isn’t too watery.
After you’ve prepped all of your ingredients you need to brown the beef and onions together. You can add the salt to the beef and onions as they brown or you can dump it in with the rest of the ingredients if you’re in a rush.
Then take all of your ingredients and dump everything into the pot with the browned beef and onion. You don’t want to drain any of the juices from your beef because it adds to the flavor of the soup. This is why it’s important you use a lean cut of beef; no draining needed if it’s lean.
Bring everything in the pot to a boil, stirring occasionally. Once it’s boiling lower the temperature on the stove down so you have a nice simmering action going on. Simmer the soup until the vegetables are crisp-tender, about thirty minutes.
If you want a really easy hands off soup, simply brown the onion and beef together and then add everything to a slow cooker. Make sure everything is mixed evenly and cook on low heat for 8 to 10 hours.
Like I said before, there’s so much you can do with the basic ingredients for this soup. Add or take away a vegetable; change the kind of meat you use. You could even omit the potatoes and add noodles. Tell me what is your favorite soup to make on a snowy day?
- 1 lb. lean ground beef
- 1 cup chopped celery
- 1 cup chopped onion
- 10 oz packaged frozen mixed veggies
- 2 medium potatoes (russet or sweet) peeled & cubed
- 14.5 oz. can diced tomatoes, undrained
- 1 bay leaf
- ¼ tsp. dried basil
- ½ tsp. sea salt
- 4 beef bouillon cubes
- 4 cups hot water
- Brown meat and onions together in a large pot or Dutch oven.
- Stir in remaining ingredients.
- Bring to a boil; reduce heat and simmer, uncovered until vegetables are crisp but tender; about 30 minutes.