Sunday, December 7, 2008

Vegetable Beef Soup

1/2 pound 96% lean ground beef
1 medium onion, chopped
1 clove garlic, minced
16 ounces tomatoes, canned
1 cup celery, diced
2 medium carrot, diced
1 large potato, diced
8 ounces frozen corn kernels
8 ounces frozen okra
16 ounces frozen mixed vegetables
12 ounces vegetable juice
chicken broth
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste

In a 5-quart pan, over medium heat, saute the garlic and onion in a small amount of oil until tender. Add the ground beef and cook until brown, stirring to break up meat. Drain if necessary, then add the tomatoes, salt, pepper, vegetable juice to the meat. Add enough chicken broth to cover . Add the carrots, potato, and celery to the pan and cook for 15-20 minutes. Then add the frozen corn and vegetables and cook for about 10 more minutes or until potatoes are tender. Adjust seasonings to taste.

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