Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen mixed vegetables
- 1 cup cooked rice
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up with a wooden spoon or spatula as it cooks.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is soft and translucent, about 5 minutes.
3. Pour in the beef broth, diced tomatoes (with their juice), ketchup, apple cider vinegar, brown sugar, soy sauce, Worcestershire sauce, salt, and black pepper. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
5. Add the frozen mixed vegetables and cooked rice to the pot and stir to combine. Let the soup simmer for an additional 10 minutes, or until the vegetables are tender.
6. Taste the soup and adjust the seasoning as needed. If it's too sweet, add more vinegar. If it's too sour, add more sugar.
7. Serve the soup hot, garnished with chopped fresh herbs or green onions if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 35g
- Protein: 25g
- Sodium: 1200mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Frozen mixed vegetables can be substituted with fresh or canned vegetables.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra texture and flavor.
- Use pineapple juice instead of apple cider vinegar for a sweeter, tropical twist.
- Add a can of drained and rinsed black beans for extra protein and fiber.
Tips and tricks:
- For a thicker soup, add a slurry of cornstarch and water to the pot before adding the vegetables and rice.
- To make this soup in advance, prepare it up to the point of adding the vegetables and rice. Let it cool, then store it in the refrigerator for up to 3 days. Reheat over low heat, then add the vegetables and rice and continue cooking as directed.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with chopped fresh herbs or green onions.
Garnishes:
- Chopped fresh herbs or green onions
Pairings:
- Serve this soup with a crusty bread or crackers for dipping.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it's safe to eat.
Food history:
- Sweet and sour flavors are common in Chinese cuisine, but this soup is a fusion of those flavors with classic American ingredients like ground beef and ketchup.
Flavor profiles:
- This soup has a sweet and tangy flavor, with a savory beef broth base.
Serving suggestions:
- Serve this soup as a main course for a cozy weeknight dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A