Weely Menu and Recipe: V-8 Soup

Here is my dinner menu plan for the coming week, plus my recipe for V-8 Soup. This was originally my mother-in-law's recipe, and it's a good one. There are so many ways to vary it to your taste! The recipe I'm posting here is not her original, but contains my own additions, like fresh root vegetables rather than canned potatoes. I like my soups to be so full of vegetables that it's almost a stew (or a "stewp" as Rachel Ray would say). Recently, I have learned that you should not stir ground beef as it browns. Instead, flip it once so it can brown on both sides, but other than that, leave it alone. My absolute favorite ingredient to add is orzo pasta, but since I'm cutting back on carbs, I've been leaving that out. If you do add pasta or rice, cook it before adding to the soup.

V-8 Soup
1 48-ounce can V-8 Juice
water- half a V-8 can's worth
1 family-size bag frozen soup vegetable medley (or two smaller bags)
1 10-ounce bag frozen sliced okra
1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
1 pound fingerling potatoes, washed and diced (I leave the peel on, but you could peel them if desired)
2 large turnips, peeled, tops and root ends removed, diced
olive oil, about a tablespoon, for sauteing the onion and garlic
Salt and pepper to taste

Heat olive oil in a large soup pot over medium heat. Add the onion and saute until tender and translucent. Add the garlic and saute for 30 seconds more. Add ground beef. Break the beef up into a thin layer, but then do not stir it while it browns! When it is thoroughly brown on one side, turn it over to brown on the other side. This allows it to build up more flavor.  

When beef is browned, add V-8 juice, then fill the can 1/2 way up with water (should be about 24 ounces) and add the water. If using turnips, add them next and bring soup to a boil, then lower the heat and let it simmer for about 15 minutes before adding potatoes and frozen vegetables. If you're skipping the turnips (and you're missing out if you do!), go ahead and add the potatoes and frozen vegetables and bring to a boil. Then lower the heat and let the soup simmer for about 45 minutes, or until veggies are tender. Salt and pepper to taste. V-8 contains quite a bit of sodium, so start out lightly with the salt and add more as needed. If adding cooked pasta or rice, add 10 minutes before the end.


Weekly Menu, December 6th-12th
note: I don't actually plan what meal I'm going to make each day, because it inevitably changes. I just write out six or seven dinner plans, then usually decide each day which one to make. I've linked the recipes when applicable.

Roast Chicken (a la Alice Waters), Creamed Spinach, Orange-Maple glazed Carrots

V-8 Soup

Baked Ziti, Roasted Broccoli

Melissa's Chicken, Arugula-Corn Salad

Lamb Shank, Beet and Pomegranate Salad, Baked Sweet Potato

Broiled Salmon, Buttery Mashed Potatoes and Turnips, Peas