member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Rick Ashford      

Recipe Categories:

    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

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â