Well… today I am posting a recipe for “Sundowner Soup”. Let me start by saying I HAVE NO IDEA WHY IT IS CALLED SUNDOWNER SOUP. I suppose it might be because you can make up a big pot of this soup in about the same time it takes the sun to set? Well, I don’t really know how or why it got its name, but that’s my story… and I’m sticking with it!
I found this recipe in a 20 year old cookbook that I was perusing a few days ago. The name of the soup intrigued me, since it apparently had NOTHING to do with the ingredients. I had already laid out one pound of hamburger meat to use for dinner, so decided to give this recipe a try. What I can tell you after making it is this… the soup is delicious, only uses one pound of hamburger meat, has lots of veggies, made a large pot of soup, and was ready in a very short amount of time (under 30 minutes). If you can chop/slice veggies and brown hamburger meat, you can make this soup!
Here’s how you make this tasty (and economical) Italian-flavored soup:
Brown onion and hamburger meat in a large soup pot. Easy, right?
When browned, drain off grease, then stir in sliced carrots and celery; cook for 3-4 minutes.
Add canned tomatoes, beef broth, cooking sherry, water, Swiss chard, rice, and herbs to pot; bring to boil, then simmer (covered) for 15 minutes.
After soup has cooked for 15 minutes, add the remaining half of the Swiss chard, taste, and add salt and pepper, to taste. Cover and cook 5 additional minutes.
Uncover soup pot. Rice should have fully cooked and the soup will have thickened up. If you want it thinner, add a bit more water.
Ladle the hot soup into bowls; I garnished the top of each soup bowl with finely grated Parmesan cheese (optional, but oh, so good!). Serve with some crusty bread on the side, and enjoy. This is practically a one-dish meal. Meat, veggies and rice, all in one!
Hope you will give this soup a try. My husband and I LOVED it! Have a great day. Look around and focus on the multitude of things you (and I) can be grateful for! They are all around…
Recipe Source: The cookbook called “A Dinner A Day”, by Sally Sondheim & Suzannah Sloan, pg. 46, Published by Warner Books, 1996.
- 1 pound ground beef
- 1 medium onion, chopped
- 3 stalks celery, sliced
- 5 medium carrots, peeled and sliced
- 1 medium bunch Swiss chard (may substitute spinach, if desired)
- 1 large can (28 ounces) diced tomatoes (undrained)
- 1 can (14.5 ounces) beef broth
- ¼ cup cooking sherry (may substitute beef broth)
- 2 cups water
- ⅓ cup long grain white rice
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 Tablespoon seasoning salt
- (additional salt and pepper, to taste)
- Grated Parmesan cheese (for garnish - optional, but good!)
- Brown ground beef and chopped onion in a large soup pot, stirring occasionally. Drain off grease when done.
- While meat is browning, slice celery, peel and slice carrots, and chop Swiss chard (or spinach).
- When beef and onions are cooked and drained, add sliced celery and carrots to pan. Cook for 3 minutes.
- Add tomatoes (and juice), beef broth, sherry, water, HALF of the Swiss chard, rice, basil, thyme and seasoning salt to the pan. Stir well, to combine; bring mixture to a boil on medium-high heat, then reduce the heat to low, put a lid on pan, and simmer for 15 minutes (covered).
- After soup has cooked for 15 minutes, add the rest of the Swiss chard. Taste soup; add salt and pepper, if desired. Put lid back on pan and cook soup 5 more minutes. When done, if soup has thickened too much for your liking, simply add a bit of water to pan, and stir to combine.
- Ladle soup into individual bowls; garnish soup with finely grated Parmesan cheese, and enjoy!
- By the way- the leftovers are great, as well!