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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 30 |
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A delicious conglomerate of beef and vegetables in a rich tomato soup. I made this regularly when my kids were growing up. We ate a lot of ground beef because it was economical. This was an invention of mine while looking for another way to cook hamburger. I served it with cornbread or crackers. It was great! Ingredients:
1 1/2 lbs 80% lean ground beef |
1 large onion, chopped fine |
1/2 teaspoon garlic powder |
1 tablespoon parsley flakes |
1 stalk celery, chopped fine |
1/2 bell pepper, chopped fine |
2 (15 ounce) cans diced tomatoes with juice |
2 (15 ounce) cans tomato sauce |
2 teaspoons salt (add more to taste) |
1 teaspoon pepper |
1 (15 ounce) can whole kernel corn, drained |
1 (15 ounce) can green beans, drained |
1 (15 ounce) can sliced carrots, drained |
1 (15 ounce) can green peas, drained |
2 large white potatoes, diced |
3 beef bouillon cubes |
4 cups water |
Directions:
1. In large skillet, brown ground beef with onion, garlic, bell pepper, parsley and celery. Do not drain.
2. Pour into a very large pot.
3. Add beef bullion cubes and 4 cups water. Bring to a boil.
4. Add diced tomatoes, tomato sauce, salt and pepper, and all vegetables.
5. Bring to a boil, reduce heat and simmer until potatoes are done.
6. Serve with cornbread or crackers.
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