GROUND BEEF VEGETABLE SOUP
Source of Recipe
Taste of Home
List of Ingredients
3/4 pound ground beef
2 cans (14 1/2 ounces each) beef broth
2 cups water
1 can (28 ounces) diced tomatoes, undrained
3 celery ribs, chopped
2 large carrots, sliced
2 medium onions, sliced
1 medium potato, peeled and cubed
1 1/2 cups fresh cauliflowerets
2 Tablespoons minced fresh terragon or 2 teaspoons dried terragon
1 tablespoon garlic powder
1 tablespoon fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup uncooked macaroni
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, terragon, garlic powder, powder, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally.
Cook macaroni according to package directions; drain. Stir into soup; heat through. Yield: 8 servings
Note: It seems to me if one does not like cauliflower you could use any other vegetable in it's place. This could also use a few tweaks here and there with herbs and/or spices.
Recipe
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