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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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Another recipe from my wife's side of the family. This soup is rich, hearty, and great for warming up on a cold winter night. If you don't like pepper, you can cut the quantity to a teaspoon. Ingredients:
1 lb ground beef |
1/2 cup butter |
1 cup flour |
1 cup celery, chopped |
1 cup carrot, chopped |
1 lb frozen mixed vegetables |
15 ounces diced tomatoes |
8 cups hot water |
4 beef bouillon cubes |
1 tablespoon ground black pepper |
salt |
Directions:
1. Brown and drain ground beef in large pot.
2. Add butter and melt over med heat.
3. Add flour, cook and stir for a minute or two.
4. Add 4 cups of water.
5. Stir constantly until mixture thickens.
6. Add remaining water and the rest of the ingredients.
7. Cook over med-low heat for 3 hours without a lid. Stir occasionally.
8. If the soup is sticking to the bottom of the pot, lower the temperature and stir more frequently.
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