Beef Vegetable Soup
Source of Recipe
ws
Recipe Introduction
10-14 (1 cup servings)
3 points
List of Ingredients
1 lb. lean ground beef
1 large can whole tomatoes (28 oz)
2 medium cans Italian Ready tomatoes (14 1/2 oz)
2 medium cans sliced new potatoes
(you can use fresh, I’m lazy & canned work well)
3-4 heaping tsp. of beef bouillon crystals
1 regular size bag frozen corn (16 oz)
1/2 regular size bag frozen peas (16 oz)
1 large onion
1 lb. fresh mushrooms (I use a lot of these)
Pepper to taste Recipe
Using a large dutch oven pan place whole tomatoes, Italian ready tomatoes and 1/2 as much water (usually to about 1/2 way filled). I squish the tomatoes. Add the beef bouillon crystals, potatoes, corn & peas. Cook on medium. Brown the hamburger and then rinse with hot water. Add to soup mix. Sauté the onion and the mushrooms (gives the soup a really good flavor) and add them to the soup mix. I then add pepper to taste and let simmer on low for about a 1/2 hour. It is delicious! Again, you can use whatever vegetables you want....I place the soup in a large cereal keeper (takes less room in frig) and eat a cup at a time when I'm hungry, even for a snack. What a great way to get your vegetables in and feel better too!!!
SERVING SIZE: 1 cup
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