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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This soup can be also be prepared in a slow cooker on low for 8 to 10 hours. Makes 11 1/2 cups. Ingredients:
2 medium potatoes, peeled and cubed (2 cups) |
1 (14 1/2 ounce) can chopped tomatoes, undrained |
1 (10 ounce) package frozen mixed vegetables, broken up |
1 cup onion, chopped |
1 1/3 cups celery, chopped |
1 cup carrot, thinly sliced |
4 beef bouillon cubes |
1/4 teaspoon salt |
1/4 teaspoon dried basil, crumbled |
1 bay leaf |
1/4 teaspoon pepper |
4 cups hot water |
1 lb lean ground beef |
Directions:
1. Brown ground beef in large kettle or Dutch oven, sprinkling with salt while browning.
2. Stir in remaining ingredients- Bring to a boil.
3. Reduce heat and simmer, covered, for 30 minutes or until vegetables are crisp and tender.
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