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Welcome back to "Mama's Kitchen."
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and I'm happy, happy.
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You know I'm here to share some simple,
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easy, delicious recipes with you.
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And today we're gonna do, this is the perfect time of year,
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And I don't know what y'all are experiencing
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where you're at right now, but we are coming out of winter.
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And I say we're coming out of it
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because we're not home free yet.
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And it hasn't been too bad.
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And my son has been home for a break.
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Jack is home from school.
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And we are so happy to have him.
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he's going back to school
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and the hot temperature where he's going.
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On the day that he arrives is 11 degrees.
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And there'll be a foot of snow the day after,
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and then classes start.
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So we're very thankful to have had him home.
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And I have fed him and fed him and loved him.
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And when he got home, I said,
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"All I want you to do is eat and rest."
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He came home, bless his heart, wiped out.
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He'd just gone through all the finals.
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It was such a nice long break.
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I said, "Please do everything you want.
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Eat, rest, sleep. Have fun."
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He looks like a different kid.
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He is ready to go home
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and his mom and I are gonna be crying.
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But today I'm doing this soup, y'all.
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And you know that my mom has made Mexican lasagna
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and we have done so many different things
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with Latin flare and flavors that we love.
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I'm on a huge Mediterranean kick right now.
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Mediterranean food hits my spot like you would not believe.
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So this today, y'all, we've just got a few ingredients.
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This is gonna be super simple to dump.
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Now, first thing we have to do,
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really the only thing we have to do
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is I'm gonna sweat these onions down a little bit.
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We've got two packs of ground beef.
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This will be the boring part of our soup.
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And I've got my ground beef,
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and our seasons are coming later.
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But I'm not cooking ground beef without salt and pepper.
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I'm just not gonna dip.
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So we got about two pounds there.
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We might have started filming one minute too early.
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Unless y'all woke up this morning,
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said, Lord, I hope I get to watch somebody sweat
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some white onions for five minutes.
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Well, congratulations, mate, you made it.
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That's what we're doing.
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I'm gonna speed this up just a little bit.
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I didn't put my microphone on either.
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And our onions have just been sweated.
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Well, Theresa and I, we just fired it up this morning.
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I wasn't even thinking.
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So now we're just gonna ground this,
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we're gonna brown this ground beef off.
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When you're browning your ground beef off,
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you might see some little glimpses of pink.
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Maybe something that's a little medium.
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We're doing this with purpose,
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but you do not have to cook this down to death.
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Just make sure that this is round over.
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We wanna maintain a little bit of moisture in it if we can,
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because this is going into our stock pot
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for about half a day.
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So I promise you, if there's a little bit
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of this ground beef when you're browning it,
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if it's a little bit pink, just don't cook it to death.
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It's gonna be under boiling water for six hours.
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Speaking of under water for six hours,
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this is a good time for us to take a break.
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I got some work ahead of me.
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When you get back my beef will be browned.
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Y'all don't go nowhere.
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Okey-dokey, artichokey.
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This is the easy part now.
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You see I browned off my meat.
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I've already turned my pot on so it's warm.
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And that's strained off some of this.
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But let me tell you a secret.
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My brother, his favorite food in the world is the goulash.
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I think I might be making it later.
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In a couple weeks y'all might see me do that now.
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Bobby would make goulash and he would say,
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"Mama, I just cannot make my goulash."
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Mama said, "Well, talk to me about it, son.
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"Well, I browned off all my meat
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and then I drained all the fat off,"
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and Mama said, "Stop.
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"You drained all the fat off."
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So I leave a little bit of fat with my ground beef in there
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'cause it is flavor, but not too much.
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Now, look how easy this is.
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We're gonna start dumping.
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I've got tomatoes with some peppers in it.
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You know, it's like the Spanish tomatoes.
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I've got a can of diced tomatoes that we're gonna add.
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You know, I like the season my pot as I'm going.
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So my meat is seasoned now.
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My tomatoes are gonna need some,
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but so are these beans.
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Now you can put any kind of beans that you want in.
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These are red beans and some navy beans.
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I love to put all kinds of beans and soup and stews.
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I dump a can of black beans in here in one second.
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It gives it texture and flavor and body.
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We're gonna add a can of corn.
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And we've got two cans of diced green chilies.
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Love the olives, black olives going in.
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Looks like a daggum taco salad sitting right there,
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I am gonna add a little bit of liquid to this.
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Our seasons that we're gonna use today, y'all,
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we have a package of taco seasoning
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and we have a ranch dressing season.
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So you know, I'm not overly going real heavy
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with the salt and pepper here today
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'cause these two packages are gonna have some big flavor.
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Now, I'm gonna put two cups of water in this.
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And as this cooks down,
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this will produce a little bit more water.
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And I don't have any stock candy,
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but if you keep some in your freezer
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or if you happen to have some beef stock
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in your refrigerator, that will work as well.
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Now, I'm gonna let this simmer.
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We're gonna cook this.
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You know what, I'm gonna add two more cups of water
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'cause this is gonna cook for a very long time.
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Let's see, before we get too far,
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I'm gonna check our seasoning.
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This got got a very long way to go,
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but boy, Heidi, it tastes good.
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I'm gonna add a little bit more liquid to this, y'all.
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And let's let him cook for a while.
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I'll see you in about six hours.
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That's a fiesta right there, y'all.
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Now y'all have watched me burn my lips so many times.
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Look how smart I'm getting.
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I pulled some out a minute ago so it wouldn't be so hot.
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I'm just gonna put a couple of our onions on top.
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I'm gonna save this jalapeno for when Peeps gets home.
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So we'll cut that jalapeno when he gets back.
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A little bit of sour cream on the top.
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If you wanna add cheese, if you wanna do Fritos,
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if you got, excuse me,
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if you got corn chips at the house.
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There's lots of different ways you can do this.
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I told Theresa I would put Spanish rice down in there.
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I think some rice in the body of that soup would be so good.
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"I'm gonna dump mine all over Frito chips,"
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and I said, "I would probably do that too."
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Let's try our soup, y'all.
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Woo, what a perfect day for it.
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That's dynamite. That is good.
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And I love a little bit of cool sour cream right on the top.
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All it needs now is a Frito chip.
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This soup is delicious.
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I hope that you share it with everybody
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that you know and love, that you have fun cooking it,
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and you'll tune back in for the next delicious simple recipe
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Until then, thanks y'all.
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I'll see you around the kitchen.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
