hearty vegetable soup
(1 RATING)
My daughter's 2nd or 3rd grade class made this a bunch of years ago, (daughter is now 30). I had to tweak it a bit to make it better (or at least my own). Not even sure if I know what the original recipe was now! A great hearty soup for a cold day.
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prep time
30 Min
cook time
2 Hr
method
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yield
6 serving(s)
Ingredients
- 2 pounds lean ground beef
- 1 can v-8 juice (large can)
- 1 can crushed tomatoes (large can)
- 2 tablespoons worcestershire sauce
- 2 cups carrots, chopped
- 2 cups cabbage, shredded
- 1 cup celery, chopped
- 1 - onion, chopped
- 1 - bay leaf, dried
- 2 tablespoons sweet basil
- 1 tablespoon garlic powder
- 2 - beef bouillon, cubes (wylers has no msg)!
- 1/2-2 cup water (to taste)
How To Make hearty vegetable soup
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Step 1Brown the ground beef in a large pot & drain if you don't use a lean meat. I use 93% lean so I don't drain it. While the meat is browning, chop all the vegies.
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Step 2Add the rest of the ingredients to the pot and stir it up good. Bring to a boil then turn down low, cover and simmer for a couple of hours. I do take the lid off and give it a stir every 1/2 hour or so.
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Step 3Begin to smell all the wonderful aromas coming from your kitchen! You can use anywhere from 1/2 cup to 2 cups of water, depending on how 'strong' it tastes to you. Start out with 1/2 cup then taste it after 2 hours and decide from there. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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