Lizbeth Elliott's KY Veggie Soup
By
Dee Dee Madison
@DMaddy
1
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.
In the winter you can make it with frozen veggies and in the summer, do fresh veggies.
Rating:
★★★★★ 1 vote
Serves:
A lot
Prep:
1 Hr
Cook:
5 Hr
Ingredients
- 1 lb
- lean ground beef
- 2 large
- cans of whole tomatoes
- 1 large
- onion chopped (into medium chunks) and one cup of thinly sliced celery
- 4 Tbsp
- italian seasoning
- 1 Tbsp
- each: garlic, paprika, salt, pepper, cumin
- 1 pkg
- 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
- 1In a Dutch Oven, crumble and fry (on medium heat)ground beef until done. Sit ground beef aside in a bowl.
- 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.
- 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.
