I have this beautiful friend~ Her name is Becky! Her kindness radiates from the inside out…can’t you tell?
Not only is she an amazing person, her cooking is to die for~
and if any of you are wondering…..yep…she’s the baked goods girl at our Art Moms (and friends) Holiday Boutique
and if you’re still wondering….SHE’S WORKING ON A COOKBOOK! (and I’m working on her setting up a facebook fan page so you all have a place to keep updated on her fabulous and magical cooking skills)
and finally the best news EVER….we are going to start featuring Becky’s recipes on our blog from time to time! While we patiently await for the cookbook to decorate our counter tops, enjoy this recipe! The BEST vegetable beef soup I’ve ever had! I’m tellin’ ya…..I’m not ever giving her up!
Becky’s Beef Veggie Soup
1 -2 lbs of ground beef (depends on how “meaty” you want…)
¼ cup of minced onions (sometimes I use dried minced onions too, if I’m feeling lazy)
1 TBSP minced garlic
28 oz. can chopped tomatoes
6 cups of water
3-4 TBSP lemon juice
4 TBSP balsamic vinegar
4 tsp. beef bouillon
1 small can of tomato or V8 juice (optional—I like to add this)
1 pkg of frozen corn
2-3 cups of chopped carrots
1 pkg of frozen peas (but thaw out before adding)
Salt and pepper to taste
½ cup -1 cup of orzo pasta
Brown beef, onion and garlic in large stock pot. Cook carrots and orzo pasta in the 6 cups of boiling water for about 8 minutes. Add the rest of the ingredients (except the peas) to the meat mixture in the stock pot. Once the orzo pasta and carrots have cooked for 8 minutes add them to stock pot too. Simmer together for 30 minutes and add thawed peas to mixture about 10 minutes before serving.
**Instead of ground beef, I sometimes substitute leftover roast beef for meat. (The roast beef I use to make French dip sandwiches works perfect for this soup!)