Hamburger soup feeds the soul with garden delights

I know it’s the middle of summer, but gosh darn it, I wanted soup! About this time every year I start getting really tired of salads (bless their watery, crunchy hearts) and I start fantasizing about soup. Not that I’m in a hurry for freezing temperatures, naked trees and frozen fingers but golly, soup just tastes so satisfying- so soul-warmingly good I thought if I could pack a bowl of soup with all the seasonal goodness I could get from the garden, then soup in the summer would be ok. Right?

In a soup pot combine:

1 chopped onion

3 cloves minced garlic

1 lb. lean ground beef (add oil if your beef is really really lean)

3 peeled and chopped carrots

1 chopped green pepper

Add 1 tsp salt, 1/2 tsp pepper and 4 sprigs of fresh thyme to season

Once the veggies are soft, pour in:

1 large can of diced tomatoes

1 small can of tomato paste

2 c. water

1/4 c. brown rice

Bring to the boil, cover and simmer 40 minutes.

At the very end, throw in a bunch of chopped broccoli and about 1/2 -1c. corn (there’s plenty being sold out of the back of pick-up trucks these days).

Cook 5 minutes more, then serve with a hearty sprinkling of Parmesan cheese.



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