Homemade Hamburger Vegetable Soup… with Secret Ingredient… Delicious… Blooper included! Lol!

hi today is homemade soup and cornbread homemade hamburger ducks we're just dumping whatever's in the refrigerator in there and the description i'm going to put a couple of extra things you could add to it if you want but it's really whatever you have in your fridge so um i'm going to be cooking with cast iron today and i just want you to see that cast iron does not stick so many people are afraid it sticks look at this it's just great that's just great let's try this soup those are noodles because daddy likes noodles so he is um [Music] that's great okay guys time to cook on with the soup so we are going to make some hamburger vegetable whatever's in the refrigerator soup i'm serious because it's whatever is in the refrigerator that goes in here and it's whatever i have on hand okay so as usual i'm not totally prepared get used to it on my live my videos okay so i have a cast iron pan that a sweet sweet friend catherine sent me that had been sitting out in her yard for years and it was rusted it looked like it should be thrown away there was even some pitting in the bottom of it you see those pits but they weren't too deep so it definitely could be restored so if you're interested in cooking with cast iron and would like for me to do some restoration and show you guys how to do it or more info on how to cook with cast iron just give me a comment below and let me know because if i have enough interest in it i'll definitely do it for you because i love restoring cast iron and i love using it as i've told you before okay so i'm going to put just a touch of butter in here remember this cast iron is cold right now it's really cold and um you don't have to put the butter in if you don't want to because i'm going to use this hamburger in there and that's going to put some oil into it but as this heats up i just like to have a little bit of oil or butter or something in here i just do okay then i'm going to take this hamburger and i do a lot of hamburger you could do a pound really and i think that's probably like two pounds of hamburger because um we really watch the blood sugar here so we uh you know protein you can control if you are type 2 diabetic i'm not a doctor and i'm not a dietitian but i can tell you you can most likely control your blood sugar with food and if you want more information on that put that in the comments my mother went from taking four shots of insulin a day for years and years and years to taking no insulin a day for the last seven years that she lived with me and that was all controlling it through her diet she lost seven uh sixty pounds seventy pounds without trying and she ate four times a day uh so um it can be done you know if you're interested just put a comment you don't have to be interested so i will link some of the tools i'm using uh below in the description along with some cast iron if you're interested in it you don't have to go out and buy the real expense expensive cast iron lodge is a really good reputable brand um i'll if you guys want to see my cast iron collection give me a comment and write it give me a comment and i'll definitely do a video and show you my cast iron collection i have a pretty nice collection of it and i have one pan that was used in hotels years ago and it's as large as my stove top and it's one pan so i'll show you that if you guys want to see so i am just you can see this is already starting to brown up i'm just going to show you the process and while that's browning i'm going to go over here because they're having homemade cornbread and whatever's in the refrigerator soup today okay oh give me a minute give me a minute i'm sorry again if you're gonna cut vegetables marty for the knife okay so sometimes i wonder guys okay so thanks for giving me a little grace all right i have already washed these potatoes and i leave the peels on i'll leave the bills on get this up a little closer you're going to see me dive back over here into this hamburger from time to time just to stir that around because i'm going to drain the fat off of it you really don't need all that fat um because the the soup itself is really flavorful um i have a little secret thing i put in there that changes the whole dynamics of the soup okay and i just cut those little spots out i leave the peels on because there's actually some really good nutrition in that pill so leave it on people there's a cut where they were digging that potato up so i'm going to take that out of there but i wash them really good first i make all the potato cuts about the same now if you prefer to fill your potatoes you can fill your potatoes and it won't make the hilla beans difference as we say down here in the south so if you're wondering from where i'm from i'm from the south i'm from south carolina after i get this food cooked i'm going into my sewing shop and i'll put i actually have a sewing channel and i have a makeup channel and i'll have all the i always have those links in the description as well because you know how women are and men we do all the things you know we've always got something busy to be doing and if you're sitting there on a sofa eating a bag of chips you're not busy enough you know get busy there's always things to be done around your house or around your place or find a group of crafters or find a little project that can keep you busy you know especially in the winter like in the winter if i don't stay busy i get the blues i mean because it's so sunny down here normally and when i lived in kentucky for seven years i got really depressed in the winter up there and went to the doctor and then put down a notification because it was something called sad seasonal depression so i really kept myself busy in kentucky because it would really be gray and rainy most of the time and very very cold so if you wanted that little tip there's a tip for you okay so i'm just going to go back over here and stir this hamburger again and let me show you this is it is not sticking to this cast iron do you see that because when i started heating the pan i had some butter in there and then as the browning started uh the beef released some oil as well and so the pan as it heated up the molecules opened up it's porous they opened up and took in the oil and that makes it nonstick so like i said you'll see me cooking with a basically that's all i could do basically every once in a while i need something else okay now we're going to and i'm going to do some depression meals that you guys probably eat now that you don't realize were from the depression comfort foods comfort foods that your mother and your grandmother and your great-grandmother made and may still make um i was looking for a recipe we had a cook here named betty feaser her life's mantra was to live so that it would have mattered that you were here and i kind of took up that cause when i was little and read her book but i was looking through it for some recipes to give you guys the other night and you know when she was writing books it was in the 60s and that's when all the processed foods started coming out and i am telling you i was amazed i could not find really very few recipes that didn't have some sort of processed food that we know is terrible for us now and um so i gotta go back through her books again and i'm just going to substitute whole foods for the process stuff because she was a lady and i guess i've bottled my life after her in some ways some of the things i do not my life but some of the things i did because she sewed and she would show us how to sew she'd show us how to bake how to cook um little homemaking tips and things like that so um and even in one of her cookbooks she had several ways different ways you could say the blessing so she was a pure pleasure and everybody in the charlotte north carolina area if you were old as me or older you know who betty feaser was so okay i'm going to let me grab this i'm going to do something and i hope i'm not going to make a mess here but i'm going to take this pot and you see how much grease is in there i mean that's a lot of grease and if you don't pour that out strain that out you're just going to have way too much grease in your soup that you don't need because that's a saturated fat and you just you don't want all that in your diet so i guess you would call my type of cooking healthy and as clean as it could be southern cooking i don't know i you know i grew up on all the fats and everything so i know they're not terrible for you if you eat them in conjunction with healthy meals but look at that i mean that's how much fat i poured off of there and you definitely and i'm going to add a little bit back into it with a little butter i never use margarine and she used everything in her books was margarine okay i may pour a little bit of that beef stock back in there but i'm not that big fat back in there but not too much i don't know about that okay so now i'm going to cut up an onion really quick and i'm going to start building some flavor in there and turn this pot back up i'm going to turn the heat down i only had it on medium heat and i'm going to turn it down some because when cast iron gets hot it stays hot it doesn't cool down really quick so you want to watch your heat a little bit okay so i'm going to put those onions in there and i don't know if you don't have a wooden spatula you probably need one um this one's probably 40 years old i don't know and i'm just going to there's a tiny there's a tee tiny bit of fat in there but not much so i'll pull it basically all of it off so let me pour a little bit back in there that's about three four spoons of it just enough to be able to saute those onions a little bit without anything see the pan is still non-stick do you see that still nonstick okay now we're going to take and add some salt and i'm using about two two big pinches of salt pepper maybe three um and i'm gonna build that flavor because each time i go i build a little more flavor into this dish sometimes people put they just start dumping everything in and that's all fine and good if that's what you want to do but if you want to build flavor and really have a flavorful soup i'm going to put two more spoons of this fat and that's going to be up to you but if you want to really build flavor you need to go a little at the time kind of let that heat up and melt and smooth into what you already have going and then i'm gonna put some dry ranch dressing and this is gonna make it taste like it's um i'm gonna say i'm probably putting two packages of ranch dressing in here if you've got the packages you can start with one but you may need to go to two depending on how much soup you make and i'm going to let that cook now you can tell this pad is getting hotter but i actually reduced the heat back to medium low okay now into this i'm going to put a can of crushed tomatoes and if you have homegrown tomatoes that's fine i had some but i decided i'm going to stir that around i'm going to put in a can of mixed veggies i may not put that second can i'm gonna put in some green beans i had left over in the fridge stir [Music] that looking good i'm gonna put about a half a can of this corn and and don't be alarmed because the fresh veggies i've already opened and the corn for any leftovers that we have because after a day or two they don't need any more of it i'll mix those vegetables up in what's left and i'll freeze it um the only thing if you're gonna freeze it don't put potatoes in so i'll make sure all the potatoes are out of it before i freeze it because potatoes don't freeze very well you know unless you're making hash browns or something like that okay let me grab a little water because we want a suit not a goulash and into the water i am going to put some broth base not the chicken i want the beef i get this at walmart it's just a broad base and if i can find it i'll put it in my amazon links below okay and i'm just gonna take i don't know maybe a tablespoon of beef beef broth base going to add that to it there we go see before i know it i've got an entire pot of soup here and i'm going to take about two tablespoons of tomato paste and put in there that's going to give that nice red rich color to it again i'm going to freeze the leftover i'll just put it in a separate little container i'll freeze the whole thing and for my next thing of soup i'll just stick it in the soup you know what i'm saying or spaghetti sauce and as usual i've made too much but it's okay it's all good pour in some more water okay so the hamburger's done the the vegetables have to heat up but i'm just going to taste the broth because in the south we taste things i don't know about where you are and that's going to tell me about how it's going to taste not exactly because the flavors do have to come together and put a little more of my ranch dressing in there a little more salt in there and if you don't like salt don't do salt you know you do what's good for your family oh and we had some um collard greens i'm sorry just some regular greens and i'm gonna stick those in there too because that's just too much good nutrition not to use so i'm going to put some greens in that statue and if you don't like greens you don't have to put them in it but they were cooked so like i said it's whatever's in the refrigerator that needs to be that it needs to be eaten by someone or needs to go in this soup so i've got some some greens some good mixed greens in there now and i am going to wipe up around my pot i will freeze those vegetables in with the leftover soup that i have and you'll never know they weren't in there okay now the cool thing about cast iron is that this lid is super heavy and do you see the rings inside the lid there is a purpose for those because as this soup cooks with this lid on it this lid won't let a lot of the um moisture out of the pot instead it will go up to the top steam steam will form on these rings and droplets of water will fall back down into it and so you don't have to keep adding water a lot i'm going to turn this down to almost low and let it cook for two couple of hours but if i were in a hurry i'd turn it up high cook it really quick and um watch it like i don't know what and it'd be ready in about you know 30 minutes as soon as the potatoes were ready but i'm just gonna let it simmer and do all that good stuff for a little bit the only other thing i'll add is and i'll go ahead and add that now is about a tablespoon of butter um because that salted butter real cream butter just gives it a really nice texture and creaminess to the soup so that's it but remember if you use cast iron when i come back to this i will have a pot holder or a towel because that top will be super hot okay um i will see you guys later i hope you enjoyed this video um and stay tuned because i've got a lot more recipes coming but i'll show you what it looks like when it's finished bye

Channel: Southern Cooking with Marty

Views: 438

Keywords: Homemade Soup, how to make homemade soup, Southern Cooking

Id: QB3-VrulcPE

Length: 24min 0sec (1440 seconds)

Published: Fri Nov 05 2021