PEGGI'S ITALIAN SOUP/ WITH OR WITHOUT CHEESE
By
Peggi Anne Tebben
@cookiequeen
2
★★★★★ 1 vote5
Ingredients
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2 lbhamburger or deer burger
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4 Tbspbutter
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5 mediumred potatoes, with skins on, cubed into bite size pieces
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1 smallhead of cabbage -cut into large pieces
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1 largeonion, cut into thick slivers
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1/3stalk of celery, cut into bite size pieces
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6 mediumcarrots, cut into bite size chunks
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10pieces fresh okra, cut into bite size pieces (seasonal & optional)
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10fresh mushrooms, cut in half
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1 qttomato juice
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1 qtstewed tomatoes, italian-style
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5 cloveminced garlic
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·salt & pepper , to taste
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3 Tbspitalian seasoning (may use more)
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2 lbvelveeta cheese, cut in cubes
How to Make PEGGI'S ITALIAN SOUP/ WITH OR WITHOUT CHEESE
- 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.