Saturday, March 17, 2012

Vegetable Beef Soup

1 lb ground sirloin, browned, drained & rinsed
2 carrots, sliced
2 stalks celery, sliced
2 cups frozen corn
2 cups frozen green beans
3-4 potatoes, peeled & diced
46 oz can tomato juice
3 cups water
3 tsp chili powder
1 oz Worcestershire sauce
1 Tbsp salt, if desired (I do not add this unless I use no salt added tomato juice)
2 bay leaves
Makes 10 servings

To prepare:
Place all ingredients in a large stock pot and bring to a boil.  Reduce heat & simmer, covered for at least an hour.  Remove & discard bay leaces.  Divide soup into freezer-safe containers.  Allow to cool completely before freezing.

To serve:
Thaw and heat in microwave, on stovetop, or in crock pot.

Source:  From my mom's kitchen :)

No comments:

Post a Comment