Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can diced tomatoes (14.5 oz)
- 1 can corn (15 oz)
- 1 can black beans (15 oz)
- 1 can kidney beans (15 oz)
- 1 can green beans (15 oz)
- 1 can carrots (15 oz)
- 1 can potatoes (15 oz)
- 1 tsp. chili powder
- 1 tsp. cumin
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
- Can opener
Step-by-Step Instructions:
1. In a large pot, brown the ground beef over medium-high heat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Pour in the beef broth and diced tomatoes, and bring the mixture to a boil.
4. Reduce the heat to low and add the corn, black beans, kidney beans, green beans, carrots, and potatoes to the pot.
5. Stir in the chili powder and cumin, and season with salt and pepper to taste.
6. Simmer the soup for 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
- Total time: 50 minutes
Temperature:
- Simmer over low heat
Serving size:
- This recipe serves 6-8 people
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 35g
- Protein: 25g
- Fiber: 10g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Beef broth can be substituted with chicken or vegetable broth.
- Canned vegetables can be substituted with fresh or frozen vegetables.
Variations:
- Add diced bell peppers or jalapenos for a spicier soup.
- Top with shredded cheese or sour cream for added flavor.
- Use different types of beans or vegetables to customize the soup to your liking.
Tips and Tricks:
- Drain and rinse the canned vegetables before adding them to the soup to reduce the sodium content.
- Make a double batch and freeze the leftovers for an easy meal later on.
- Serve with crusty bread or crackers for a complete meal.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Shredded cheese
- Sour cream
- Fresh parsley
Pairings:
- Crusty bread
- Crackers
- Salad
Suggested Side Dishes:
- Garlic bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a longer period of time to allow the flavors to concentrate.
Food Safety Advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
- Huckabuck Soup is a traditional Appalachian dish that originated in the southern United States.
Flavor Profiles:
- This soup is hearty and comforting, with a savory and slightly spicy flavor.
Serving Suggestions:
- Serve the soup as a main course for lunch or dinner.
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