lizbeth elliott's ky veggie soup
(1 RATING)
This soup was a staple on this Kentucky farm when my grandma was growing up and she made it when I was growing up. I loved it as a kid and still love to this day. In the winter you can make it with frozen veggies and in the summer, do fresh veggies.
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prep time
1 Hr
cook time
5 Hr
method
---
yield
A lot
Ingredients
- 1 pound lean ground beef
- 2 large cans of whole tomatoes
- 1 large onion chopped (into medium chunks) and one cup of thinly sliced celery
- 4 tablespoons italian seasoning
- 1 tablespoon each: garlic, paprika, salt, pepper, cumin
- 1 package large of frozen mixed veggies (corn, peas, carrots)
- - play with your spices and add what you like.
How To Make lizbeth elliott's ky veggie soup
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Step 1In a Dutch Oven, crumble and fry (on medium heat)ground beef until done. Sit ground beef aside in a bowl.
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Step 2Wipe off bottom of dutch oven and put back on the stove. On medium heat, saute the onion and celery - cook until translucent. Add spices and mix well.
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Step 3Open cans of Tomatoes and pour each can into the Dutch Oven. Fill each can twice with water and pour into the Dutch Oven. Bring the soup back to a rolling boil(high). Let boil for five minutes and turn back to a simmer (low). Put a lid on the pot and cook on low for about 4-5 hours. Stir every 30-minutes or so. Turn the soup off and let sit - the longer it sits, the more the flavors mix.
- 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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