Email to Rita Flynn      

Recipe Categories: shugga's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHILDRENMEALS COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT HOLIDAYfOODS HungryGirl LOWCARBOHYDRATE LOWFAT MainCourseMeal MARINADES MEATS MUFFINS PASTA POTPOURRI POULTRY PRESSURECOOKER RELISHES RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS THESOUTHBEACHDIET VEGETABLES VEGETARIAN WeightWatchers

Ground Meat and Vegetable Soup




Source of Recipe


An old Adele Davis Cookbook


List of Ingredients




Combine in soup kettle:

1 can tomato puree
1 minced clove garlic
1 chopped onion
2 chopped stalks celery
2 chilled unpeeled diced carrots
1 chilled unpeeled diced potato
1/4 crushed bay leaf
pinch marjoram, thyme or savory

Cover utensil and simmer until vegetables are almost tender, or about 10 minutes; add and heat quickly:

2 quarts soup stock
1/2 teaspoon freshly ground peppercorns

Pinch to bits and add, stirring rapidly:

1 pound lean ground beef

Reheat to simmering and serve immediatly. Garnish with parsley and grated Cheddar cheese.

Recipe