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
Total time: 50 min
Yield: Makes a big pot
Cuisine: American
Ingredients: 2 lb hamburger or deer burger; 4 Tbsp butter; 5 medium red potatoes, with skins on, cubed into bite size pieces; 1 small head of cabbage -cut into large pieces; 1 large onion, cut into thick slivers; 1/3 stalk of celery, cut into bite size pieces; 6 medium carrots, cut into bite size chunks; 10 pieces fresh okra, cut into bite size pieces (seasonal & optional); 10 fresh mushrooms, cut in half; 1 qt tomato juice; 1 qt stewed tomatoes, italian-style; 5 clove minced garlic; salt & pepper , to taste; 3 Tbsp italian seasoning (may use more); 2 lb velveeta cheese, cut in cubes

By Peggi Anne Tebben
@cookiequeen

I got the idea for part of this soup from a get together at an elderly woman's house about 30 years ago. I added Italian seasoning, tomato juice instead of just water & added cabbage, mushrooms, cheese & garlic & made it my own. My family loves it.

Rating:

★★★★★ 1 vote5

Comments:

19 Comments

Serves:

Makes a big pot

Prep:

20 Min

Cook:

30 Min

Method:

Slow Cooker Crock Pot

Ingredients

Add to Grocery List

2 lb

hamburger or deer burger
4 Tbsp

butter
5 medium

red potatoes, with skins on, cubed into bite size pieces
1 small

head of cabbage -cut into large pieces
1 large

onion, cut into thick slivers
1/3

stalk of celery, cut into bite size pieces
6 medium

carrots, cut into bite size chunks
10

pieces fresh okra, cut into bite size pieces (seasonal & optional)
10

fresh mushrooms, cut in half
1 qt

tomato juice
1 qt

stewed tomatoes, italian-style
5 clove

minced garlic
·

salt & pepper , to taste
3 Tbsp

italian seasoning (may use more)
2 lb

velveeta cheese, cut in cubes

How to Make PEGGI'S ITALIAN SOUP/ WITH OR WITHOUT CHEESE

Step-by-Step

In 4 T. butter brown onions, mushrooms, celery & garlic in skillet until just soft. Salt & pepper to taste.
Doing this gives it a better flavor than just throwing it all in a pan & boiling it.
In another skillet, brown burger.
In 5 qt. dutch oven, bring to a boil,in the tomato juice, the potatoes, cabbage, carrots & okra & continue cooking on medium-high heat. Add as little water as possible to just cover them. Boil 10 minutes.
Add the stewed tomatoes, mushroom mixture & burger mixture to potato mixture & continue cooking on low heat for about 20 more minutes.
Turn off heat & add Italian seasoning & the Velveeta. Just make sure all is hot. Do not cook very long or things will mush. All together, I would only cook it about 30 minutes, at the most.
You can omit the cheese if you want , but adding creates a whole new flavor. The picture shown is one bowl with cheese & one bowl without. I also use home canned tomato juice & stewed tomatoes, so if you use store bought, use lg cans of each.