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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 46 |
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I find this soup is a simple, yet flavorful way to welcome the fall season - especially with a pan of freshly made corn bread. cheddar ch Ingredients:
cooking pot: 5-6 quarts minimum |
1 to 1.5 lbs ground beef ( 80/20 or better fine) |
1 medium yellow onion |
1 can diced tomatoes ( 12 or 28 oz depending on how much you like tomatoes) |
2 carrots |
1 bunch of celery |
2.5 cups of water |
salt and pepper |
Directions:
1. Chop your vegetables into bit sized pieces. On the celery, you really only need half the bunch. The rest of the celery makes great appetizers or side bites.
2. Brown ground beef and onion in your soup pan.
3. Once browned, drain off some of the fat leaving maybe 1 or 2 Tablespoons.
4. Add in your vegetables, can of tomatoes and water.
5. Simmer your soup for 1 hour.
6. Salt and Pepper to taste.
7. Other vegetables can be added. Would suggest keeping amounts to handfuls . Potatoes are nice, yellow squash or zucchini also. I would most particularly suggest fresh green beans when you have them.
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