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Soup: Amish Hamburger Vegetable Soup II




Source of Recipe


Betty Groff's Up-Home, Down-Home Cookbook


List of Ingredients






2 lbs ground beef
1/2 head of cabbage
46 oz. tomato juice
2 c. sliced carrots
1 lb can of stewed tomatoes, diced
2 c. chopped celery
6½ oz. canned minced clams including juice
2 t. fresh basil
1 t. fresh oregano
1 t. salt or salt substitute
1 t. coarsely ground pepper
3 T. minced onions
16 fresh mushrooms or 8 oz. canned
1 bay leaf
1 T. Worcestershire sauce
1 clove garlic, minced
2 lbs. green beans, cut

Recipe



Brown the beef in a large, heavy stockpot. Drain off all fat. Add all the ingredients and bring to a boil. Simmer for 2 hours. Remove the bay leaf.


---SOURCE---
The recipe above appears in: Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant.