mary ann's venus demilo soup
The original recipe for this hearty soup was given to me by my friend Shawn Quinn and over the years it has evolved into this recipe which is a favorite in cool weather. Served with bread and a salad it will warm even the coldest days and satisfy even the heartiest appetites.
prep time
5 Min
cook time
50 Min
method
Stove Top
yield
A Crowd
Ingredients
- 1 to 2 pounds lean ground beef
- 1 can diced tomato's 28 oz
- 1 can crushed tomato's 28 oz
- 1 package frozen mixed vegatables 2 lbs bag
- 2 packages dried onion soup mix
- 4 cans water
- 1 1/4 cups chili mac or elbow pasta
- - salt and pepper to taste
How To Make mary ann's venus demilo soup
-
Step 1Brown ground beef in a large pot add salt and pepper to taste, drain and add back to the pan -
Step 2Add 2 envelopes of dried onion soup mix to ground beef and mix well
-
Step 3Add diced tomatoes, bring to a simmer, stirring occasionally
-
Step 4Add crushed tomato's, bring to simmer, stirring occasionally
-
Step 5Add 1 gallon of water (about 4 1/2 tomato cans) stir
-
Step 6Bring to boil then add frozen vegatables, stir
-
Step 7Bring back to a boil and add pasta, stirring occasionaly so that pasta doesn't stick to bottom of pot
-
Step 8Reduce to a simmer and cook for 20-30 minutes stirring occasionally
-
Step 9Serve with ritz crackers and some freshly grated parmesan cheese on top. YUM!
- 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!
Discover More
Culture:
Italian
Category:
Beef Soups
Category:
Vegetable Soup
Tag:
#Quick & Easy
Ingredient:
Beef
Method:
Stove Top
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