Wednesday, July 20, 2011

Vegetable Beef Soup

Here's another quick and easy one for ya.  This one, I threw together one night when I needed to use up some veggies, and it's been a huge hit ever since.  My favorite part is that my little one who refuses veggies at all cost, will even eat it.  I guess that's another reason why I like soups.  She will eat veggies if they are in soup.

If there is any veggies that you don't like, take em out. This recipe is really easy to change up according to your tastes.

Vegetable Beef Soup

1 Box Chicken Broth
1 lb ground beef (browned)
1 cup sliced carrots
1 cup sliced celery
3 medium potatoes (peeled and cubed)
1 can corn (drained)
1 can green beans (drained)
6 C. Water
pinch of crushed red pepper
2 tsp parsley
1 medium onion (diced)  or 2 tbsp dehydrated onions
1 small can tomato sauce
1 (28 oz) can petite diced tomatoes (or 3 large tomatoes diced)
salt and pepper to taste

Brown hamburger. Combine all ingredients into a large pot.  Bring to a boil.  Turn down heat to low. Cover and simmer until vegetables are cooked through. About 30 min. Stir occasionally.

Tip: the larger you cut your vegetables, the longer they will take to cook through.  So if you are in a hurry... chop them smaller.

To freeze:  Cook all the way and then freeze leftovers.  Thaw and heat through when ready to eat.  Store up to 3 mo. in freezer

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