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Vegetable Beef Soup

Source of Recipe

Elaine mailto:emcall@mindspring.com wwrecipes - Entrees - Spicy Thai Chicken - February 7, 2002 , theme - My All-Time Favorite Recipe


Recipe Introduction

Hi Chef and Nell -- and a very Happy New Year greeting to all of you from COLD Idaho. We are eagerly awaiting the Olympic Torch arrival at our State Capitol in Boise next week. Runners will also come through Mountain Home as the torch makes it's way to Salt Lake City. Lots of activities are planned. I'm planning on seeing the runners as they go through town. On these cold winter days, I can't think of anything more satisfying than a hearty soup. The following is one of my very favorite recipes -- asked for by family and friends.

List of Ingredients

Saute one pound of hamburger ( I use the extra lean kind)
along with 1 cup of chopped onion

Saute these until the hamburger is no longer red. Drain off the
grease if necessary

Add:
1 cup diced potatoes
1 cup diced carrots
1 cup diced celery
1 cup shredded cabbage
1/4 cup rice (I sometimes add more)
three - 14 oz cans of tomatoes

There are so many different types of canned tomatoes on the market
that you can use about anything that would satisfy your taste buds. I
use a can of chopped tomatoes in their own juice, one can of chopped
tomatoes with sweet onions, and can use one can of chopped tomatoes
that have basil, onions etc. -- your choice.

To this I add:
One 5.5 oz can of vegetable juice
One 8 oz can kidney beans (can add more if you like)
One 14.5 oz can vegetable broth
1/4 to 1/2 cup beef broth -- or to taste
One to two cups of water
Add salt and pepper to taste
1/4 teaspoon basil
1/4 tsp thyme
1 bay leaf


Recipe

Simmer for one hour or more -- also good in a crock pot.