Hello dear friends. I’ve got a recipe to share today. Really low calorie, with protein, and vegetables. A one pot to clean up kind of meal. And best of all – it’s super EASY. I spent about 10 minutes of hands on time cooking, let it cook for about 30 minutes, and we were ready for a dinner that tasted much more involved than that.
This soup is heavy on tomato. It has a great tomato flavor to it that I absolutely love. You might want to add some things to this soup that would make it even better! Onions would be so good in here. I can’t eat onions right now, otherwise I would have added them myself. Between my food allergies and my autoimmune disease, I am pretty limited in what I can eat these days, so I came up with this recipe based on foods that I can eat right now. This is a great soup to play around with, though, and add some of your favorite vegetables to.
1 lb ground beef [I highly recommend buying at least 90% lean ground beef. I usually buy 93% – it is more expensive than the 80/20 but so much better for our health]
1 28 oz. can whole stewed tomatoes
1 14 oz. can diced tomatoes
1 14 oz. can green beans
1 14 oz. can corn
1/3 tiny can of tomato paste
2-6 cups water [depending on whether you like it more like a stew or more like a soup]
2 packets Ranch seasoning
1. Brown ground beef in the bottom of the pot you are going to cook your soup in.
2. Once beef is thoroughly cooked, add in the canned goods – green beans, corn, diced tomates, and whole tomatoes. Be sure to drain green beans and corn, but add the juice from the tomatoes to the pot.
3. Add approximately 1/3 of a can of tomato paste.
4. Spend some time stirring this all together and mashing the whole tomato chunks. A very loose mashing is fine, especially if you have tomato lovers.
5. Add water depending on how soupy or stewy you like this to be. I added over 6 cups of water because I prefer more broth in mine, but you can certainly add much less if you like more substance.
6. Add packets of Ranch dressing mix + stir it all together.
7. Bring to a boil, then turn the heat down and simmer with the lid on for about 20 minutes.
Then you’re ready to serve. I topped ours with cheese & just served my favorite Sister Schubert frozen rolls on the side. Super easy dinner and perfect for a rainy day or a cold winter day.
This also went over well with Jack. He prefers to have more cheese than soup, but I’m okay with him having cheese on it if it means he’s eating the vegetables that are under the cheese!