This Hot Dog Soup is based off of the Vegetable Beef Soup, except that it uses chopped Hot Dogs for the Meat. Optionally with Potatoes, Pasta or both as a Soup Filler. It's an incredibly easy and tasty recipe that comes together in about an hour, good any night of the week.
Servings: 10 Bowls
Equipment
- 1 Deep Skillet or Soup Pot
- 3 Bowls
Ingredients
- 1 pack Hot Dogs
- 1/4 C Fat - see notes
- 1 Large Potato - Optional, diced
- 1 C Short Pasta - Optional
Soup Base
- 8 C Water
- 4 Cubes Beef Bouillon
- 1 C Tomato Paste
- 1/2 C Pimento Paste
- 3 Tbl Smoked Paprika
- 2 Tbl Lemon Juice & Chickpea Flour - each
- 3-5 Bay Leaves - or 1/4 tsp ground bay leaf
Mirepoix
- 3-5 Cloves Garlic
- 2 Med Carrots
- 2 Stalks Celery
- 1 Med Onion
Instructions
- Prepare the soup base, combining all the ingredients into a large bowl. Mix well and set aside until needed.Optionally, peel and dice a Potato and place into a bowl filled with water.Prepare the Mirepoix Vegetables and set aside the meat.
- Heat a deep skillet or soup pot over medium heat and add Fat & Meat to brown while mixing.Add the Mirepoix and mix while cooking for about 5 minutes.
- Turn the heat up to max, add the soup base and mix while bringing to a boil. Reduce the heat back to medium and simmer for 20 minutes. Mix every so often, scraping the bottom.If adding Potatoes, when 5–10 minutes of simmer time remain, strain out the potatoes and add them to the pot to cook. About 5 minutes for 1/2 inch diced Potatoes, or 10 minutes for larger diced potatoes. Mix every so often, scraping the bottom.
- If adding in short pasta, add it here after the 20-minute simmer. Bring it back to a boil, then cover and remove from heat to rest 20 minutes. Adjust the seasoning if needed before serving, using two, half cup ladles per bowl. Serve with Dinner Rolls, Crackers, or a Sandwich.
Notes
For the Fat or Oil, a light Tasting EVOO or Neutral Oil can be used as an all around Fat. Beef Suet is best, and elevates the beefiness in the soup. Butter, Bacon Grease or Lard can also be used.