Vegetable Beef Soup
- Servings: a big pot-- enough to freeze for later
|In The Bottom of a Large Stock Pot, scramble cook|
|1 lb||Ground Beef|
|1||Onion Diced Small|
|Until Beef Is No Longer Pink.|
|Drain Off Any Fat.|
|2 cup||V8 Juice|
|4-6 cup||Beef Broth, start with 4 c and add more later if necessary|
|4-6||Large Potatoes Cut Into Bit Sized Pieces|
|3-4||Carrots Cut Into Bite Sized Pieces|
|Let This Simmer, for awhile until carrots and potatoes get close to fork tender.|
This part is totally flexible to your tastes.
mixed left over veggies (4-6 cups)
2-3 bags of frozen mixed veggies
1 can chopped stewed tomatoes
1 can corn
1 can green beans
(or whatever veggies you want to add)
1 can beans (I use rinsed kidney beans)
salt and pepper to taste
Sometimes I add a bit of oregano or thyme... whatever makes you happy.
Sometimes I add a couple of bullion cubes or some Kitchen Bouquet if it isn't beefy enough.
Kick it up with a bit of cayenne pepper or some hot sauce if you like.