peggi's italian soup with or without cheese

Name: Peggi's Italian Soup With or Without Cheese
Prep time: 20 min
Cook time: 30 min
Cuisine: American
Ingredients: 2 pound(s) hamburger or deer burger (use either one by itself or a combination of either with bulk Italian sausage); 4 tablespoon(s) butter; 5 medium red potatoes, cubed; 1 small cabbage, cut into large pieces; 1 medium onion, cut into thick slivers; 1/3 - stalk of celery, chopped; 6 medium carrots, chopped; 10 - pieces fresh okra, chopped, optional; 10 - fresh mushrooms, halved; 1 quart(s) tomato juice; 1 quart(s) Italian-style stewed tomatoes; 5 clove(s) garlic, minced; - salt and pepper, to taste; 3 tablespoon(s) Italian seasoning, or more to taste; 2 pound(s) Velveeta cheese, cubed or sliced American cheese, torn into small pieces

(1 RATING)

149 Pinches 1 Photo

Peggi Anne Tebben

Granbury, TX

Updated on Jan 21, 2010

I got the idea for part of this soup from a get together at an elderly woman's house when I was about 25 years old. I added Italian seasoning, tomato juice instead of just water and added cabbage, mushrooms, cheese and garlic and made it my own. My family loves it.

Rate

prep time 20 Min

cook time 30 Min

method Stove Top

yield Makes a big pot

Ingredients

2 pounds hamburger or deer burger (use either one by itself or a combination of either with bulk Italian sausage)
4 tablespoons butter
5 medium red potatoes, cubed
1 small cabbage, cut into large pieces
1 medium onion, cut into thick slivers
1/3 - stalk of celery, chopped
6 medium carrots, chopped
10 - pieces fresh okra, chopped, optional
10 - fresh mushrooms, halved
1 quart tomato juice
1 quart Italian-style stewed tomatoes
5 cloves garlic, minced
- salt and pepper, to taste
3 tablespoons Italian seasoning, or more to taste
2 pounds Velveeta cheese, cubed or sliced American cheese, torn into small pieces

How To Make peggi's italian soup with or without cheese

Step 1

Melt 4 Tbsp butter in large skillet. Sauté onions, mushrooms, celery and garlic in a skillet until al dente. Salt and pepper to taste.

Step 2

In another skillet, brown the burger.
Step 3

In a 5 quart Dutch oven, bring the tomato juice, potatoes, cabbage, carrots, and okra to a boil. Add as little water as possible to just cover the mixture. Boil 10 minutes.
Step 4

Add the stewed tomatoes, mushroom mixture and burger to the potato mixture and continue cooking over low heat for about 20 more minutes.
Step 5

Turn off the heat and add the Italian seasoning and Velveeta. Just make sure all is hot. Do not cook very long or it will get mushy, about 30 minutes tops.
Step 6

You can omit the cheese if you want, but adding it creates a whole new flavor. The picture shown is one bowl with cheese and one bowl without. I also use home canned tomato juice and stewed tomatoes, so if you use store-bought, use large cans of each.
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