Hello all! As each passing day gets longer and longer, it seems that life seems to get busier and busier. My blogging time has become sporadic at best. But each time I have an idea for a post, I take a picture and tuck it away until I have a minute to sit down at my computer and share something with you.
Right now, the sun is shining and Salem is unusually warm for the end of April. But, last week there were several days where it was typically rainy Spring weather in Oregon and I had a craving for soup. The soup you see in the photo. We have several tired and true soup recipes in our family. One of my favorites is our Loaded Baked Potato Soup. If you would like that recipe, please let me know! But, last week’s soup was one of those fun culinary adventures into the unknown. I started digging through the spice cupboard, the pantry, and the freezer this is what happened. And it was delicious. Here is my Recipe.
Ian’s Tortellini & Beef Soup
1 lb burger (I used groud beef)
1 medium onion, finely chopped
2 large carrots, finely chopped
1 small bag frozen peas
1 small bag frozen green beans
3 cans of diced tomatoes (14.5 oz each)
3 cans beef broth (10.5 oz each)
1 bag frozen tortellini (16 oz)
1 tbls each salt & pepper
2 tbls Italian Seasoning Mix
1 tbls Garlic Salt
In a large pot or dutch oven saute onion and ground beef on medium heat, until onions are tender and beef is fully cooked. Add the carrots and saute for an additional 10 minutes.
Turn heat to high and add beef broth, tomatoes (with juice), and all seasonings. Bring to a boil, then simmer for 30-45 minutes.
Bring mixture back to a boil and add tortellini. Boil until tortellini is al dente (about 6 minutes).
Reduce heat to low and add peas and green beans. Cook an additional 6-8 minutes until peas and green beans are hot.