Lizbeth Elliott's Ky Veggie Soup Recipe

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Lizbeth Elliott's KY Veggie Soup

Dee Dee Madison

By
@DMaddy

This soup was a staple on this Kentucky farm when my grandma was growing up and she made it when I was growing up. I loved it as a kid and still love to this day.

In the winter you can make it with frozen veggies and in the summer, do fresh veggies.


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Serves:

A lot

Prep:

1 Hr

Cook:

5 Hr

Ingredients

1 lb
lean ground beef
2 large
cans of whole tomatoes
1 large
onion chopped (into medium chunks) and one cup of thinly sliced celery
4 Tbsp
italian seasoning
1 Tbsp
each: garlic, paprika, salt, pepper, cumin
1 pkg
large of frozen mixed veggies (corn, peas, carrots)
play with your spices and add what you like.

Directions Step-By-Step

1
In a Dutch Oven, crumble and fry (on medium heat)ground beef until done. Sit ground beef aside in a bowl.
2
Wipe off bottom of dutch oven and put back on the stove. On medium heat, saute the onion and celery - cook until translucent. Add spices and mix well.
3
Open cans of Tomatoes and pour each can into the Dutch Oven. Fill each can twice with water and pour into the Dutch Oven. Bring the soup back to a rolling boil(high). Let boil for five minutes and turn back to a simmer (low). Put a lid on the pot and cook on low for about 4-5 hours. Stir every 30-minutes or so. Turn the soup off and let sit - the longer it sits, the more the flavors mix.

About this Recipe