Miss Sadie Mae Swine’s Hog-Wild Hamburger Vegetable Soup! 🍲❤️
Well, slap a lid on that soup pot and somebody find me a wooden spoon!
It’s me again, Miss Sadie Mae Swine, and I’ve been investigatin’ a situation in my refrigerator.
And honey, it wasn’t pretty.
There sat half a container of cooked hamburger, a lonely carrot, a couple of potatoes, some leftover green beans, and a little dab of corn that looked like it had given up all hope of ever being invited to supper again.
I stood there with that refrigerator door wide open, one hand on my hip, and said…
“Well, ain’t this a fine mess of misfit groceries!”
Now, some folks might’ve looked at that collection and decided there wasn’t enough of anything to make a meal.
But not this little piggy!
No siree!
I’ve been stretchin’ groceries since before some of these fancy kitchen gadgets knew what an electrical outlet was.
And I’ve learned one thing along the way.
A little bit of this and a little bit of that can turn into a whole lotta somethin’ when you put it together with a little imagination!
So I dragged out my biggest soup pot.
Rolled up my sleeves.
And told those leftovers they were about to get a second chance at greatness!
🍲 Introducing… Hog-Wild Hamburger Vegetable Soup!
Now don’t let the fancy name fool ya.
There ain’t nothin’ complicated about this recipe.
It’s just a hearty, old~fashioned hamburger vegetable soup made with simple ingredients, and it’s flexible enough to welcome whatever suitable vegetables you’ve got hangin’ around.
The kind of supper that makes the whole kitchen smell like somebody’s been cookin’ all afternoon.
Even if they haven’t.
And if somebody asks what you’re makin’, just smile and say…
“Oh, a little somethin’ I threw together.”
Then let ’em think you’re a culinary genius.
I won’t tell. 😉
🥕 Here’s What You’ll Need!
Miss Sadie Mae’s Hog-Wild Hamburger Vegetable Soup
Makes approximately 6 servings
- 1 pound ground beef, or approximately 2 cups of safely refrigerated, previously cooked and crumbled ground beef
- 1 small onion, diced
- 2 medium potatoes, peeled if desired and cut into small cubes
- 2 carrots, sliced
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 can (8 ounces) tomato sauce
- 4 cups beef broth, preferably reduced sodium
- 1½ cups cooked or frozen mixed vegetables, such as green beans, corn, and peas
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt to taste
- 1 tablespoon cooking oil, only if needed
Optional: A splash of water or extra broth if you prefer a thinner soup.
Miss Sadie’s penny~pinching tip: You don’t have to buy every vegetable on this list. Use what you’ve already got, as long as it’s fresh, safe, and suitable for soup. Frozen vegetables work beautifully, too!
👩🍳 Now, Let’s Get This Pot to Bubblin’!
Step 1 ~ Get That Hamburger Behavin’!
If you’re starting with raw ground beef, place it in a large soup pot over medium heat with the diced onion.
Cook until the beef is thoroughly browned and reaches 160°F, and the onion has softened. Drain off excess grease.
If you’re using leftover cooked hamburger, add the onion to the pot with a little oil, cook until softened, and then stir in the cooked beef.
And don’t go wandering off to reorganize your spice cabinet while it’s cooking!
Step 2 ~ Invite Everybody to the Party!
Add the potatoes, carrots, diced tomatoes with their juices, tomato sauce, beef broth, Italian seasoning, garlic powder, and black pepper.
Give everything a good stir.
Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Cover loosely and cook for approximately 15~20 minutes, or until the potatoes and carrots are nearly tender.
Step 3 ~ Here Come the Leftovers!
Stir in the mixed vegetables.
If you’re using already cooked leftover vegetables, add them during the last 5~10 minutes so they don’t turn to mush.
If using frozen vegetables, simmer until everything is fully heated and the potatoes and carrots are tender, usually another 5~10 minutes.
If you’ve used leftover cooked beef or vegetables, make sure the entire soup reaches 165°F before serving.
Add a little extra broth or water if the soup gets too thick.
Taste and adjust the salt and seasoning.
Step 4 ~ Grab a Bowl and Holler for Supper!
Ladle that beautiful soup into bowls and serve it piping hot.
A slice of toast, a warm biscuit, or a piece of buttered bread makes a mighty fine companion.
And if somebody asks whether you spent all day cooking…
Well, honey…
That’s between you, me, and the refrigerator. 🐷
💰 Miss Sadie’s Little Grocery-Stretchin’ Secret
Now here’s where I get downright excited.
You don’t need a refrigerator overflowing with brand-new groceries to make a satisfying supper.
Sometimes a few carefully saved ingredients can help stretch the family food budget.
Got half a cup of corn left from yesterday?
Into the pot!
A handful of green beans?
Come on in!
A carrot that’s still fresh but looking a little lonely?
Honey, today’s your day!
Just remember that leftover ingredients need to have been stored safely. Refrigerate cooked foods promptly, use most refrigerated leftovers within 3–4 days, and never try to rescue food that’s spoiled or has been sitting out too long.
And if you don’t have any leftovers?
Frozen mixed vegetables and canned tomatoes can make this soup just as easily.
The secret isn’t using everything you’ve got. It’s making good use of what you’ve safely got.
🐷 And Don’t You Dare Throw Out That Extra Soup!
If you’ve made more than your household can eat, you’ve got another opportunity to stretch those groceries.
Divide the extra soup into shallow containers so it cools quickly.
Refrigerate within two hours of cooking, or within one hour if the surrounding temperature is above 90°F.
Enjoy refrigerated leftovers within 3~4 days, or freeze portions for another day.
When reheating, bring the soup to a rolling boil.
And there you have it!
Supper today.
Maybe lunch tomorrow.
And one less reason to stand in front of the refrigerator wondering what on earth you’re gonna cook.
❤️ A Little Somethin’ From Sadie’s Heart
Now, before you go scrubbin’ that soup pot, I’ve got one more thing to tell ya.
Sometimes life can make us feel a little like those leftovers sitting in the back of the refrigerator.
Like we’ve already given our best.
Like the good part’s behind us.
Like there’s not enough left to make much of anything.
But you know somethin’?
Just because something doesn’t look like much all by itself doesn’t mean it has nothing left to give.
That little handful of vegetables couldn’t make a supper alone.
Neither could those two potatoes.
Or that last bit of hamburger.
But put them together?
Well, suddenly there’s something warm, nourishing, and worth gathering around the table for.
And maybe people are a little like that, too.
Sometimes we don’t need to have everything figured out.
Sometimes we don’t need to be the biggest, the fanciest, or the most important ingredient in the room.
Sometimes we just need to bring what we have.
A little kindness.
A little patience.
A helping hand.
A listening ear.
And trust that when those little things come together, they can make somebody’s day a whole lot better.
Because a little of what we have, shared with a little love, can become more than we ever imagined. ❤️
Well, that’s enough philosophizin’ for one afternoon.
My soup’s ready, my biscuits are warm, and somebody’s been circlin’ my kitchen like a hungry buzzard!
Until next time, this is Miss Sadie Mae Swine, remindin’ ya…
Don’t be too quick to toss aside what still has something good left to give!
Now grab yourself a spoon, honey!
We’re slop’in seconds! 🐷🍲❤️
Now We’re Cookin’ ~ Slop’in Seconds
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