I BELIEVE IN BROCCOLI AND BROWNIES
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 Growing up my mom had a go to soup – Beef, with vegetables, and noodles. I think it was her favorite because she could make a large pot and keep it simmering on the stove to serve people coming and going at different times. As the years past we started calling it Hanna-burger instead of hamburger soup as a nod to my niece Hanna. As with all soups this one is better the day after as the flavors get a chance to develop. The recipe will make plenty of leftovers for the next day.
The trick to this soup is letting the beef make the broth. Instead of browning the beef, crumble the ground beef into the bottom of a large pan and cover it with water. Simmer over low to medium heat until the meat is cooked through.  Instapots are all the rage, but I still haven’t made the move. I continue to use my stove top pressure cooker to make quick work of long cooking foods. Some day I’ll get an Instapot, but for now I’m cooking some Sweet and Spicy Beans old school. These beans are perfect for a cold winter’s night dinner, served with a little rice and a green salad.
The night before, cover 1-pound pinto beans with water and soak overnight. When ready to make the dish, drain the beans.   Late summer means the garden is in full force. While I love walking outside and grabbing something fresh to eat, I always seem to have more produce than I know what to do with. The abundance means I’m constantly searching for a variety of ways to eat tomatoes, peppers, green beans, cabbage, carrots, and more. One of my favorite go to recipes for all those tomatoes is gazpacho. A delicious chilled vegetable soup that uses the abundance of multiple vegetables -- tomatoes, peppers, onions, and cucumbers.  Simple equipment: a knife and blender or food processor make quick work of this refreshing soup. Pick 4-6 medium size tomatoes (or a bunch of small ones if you have them). Peel and dice. |
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