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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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You wonât face early afternoon hunger when this wonderful soup is part of your lunch. Freeze leftovers in small batches. âKelly Milan, Lake Jackson, Texas Ingredients:
1 pound ground beef |
2 cups sliced celery |
1 cup chopped onion |
2 teaspoons minced garlic |
4 cup water |
2 medium red potatoes, peeled and cubed |
2 cups frozen corn |
1-1/2 cups uncooked small shell pasta |
4 pickled jalapeno slices, chopped |
4 cups v8 juice |
2 cans (10 ounces each) diced tomatoes with green chilies |
1 to 2 tablespoons sugar |
Directions:
1. In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, potatoes, corn, pasta and jalapeno.
2. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Add the remaining ingredients; cook and stir until heated through. Yield: 10 servings (3-3/4 quarts).
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