Tomato/Beef/Vegetable Soup

by henryobermayer

Prep time: 1:00 Overall time: 1:00

Servings: 5 quarts

INGREDIENTS

TOMATO/BEEF/VEGETABLE SOUP

1 LB. GROUND BEEF
6 STALKS CELERY (CUT UP)
4 SMALL ONIONS- DICED
6 CARROTS, SLICED
2 POTATOES, DICED
1 CUP FROZEN PEAS (OPTIONAL)
1 CUP FROZEN LIMA BEANS (OPTIONAL- GREEN BEANS CAN BE USED, ALSO)

1 28 OZ. CAN CRUSHED TOMATOES (PLUS REFILL CAN 2X WITH WATER)
1 CAN 12 OZ. TOMATO SOUP (PLUS REFILL CAN 2X WITH WATER)
2 CANS -12 OZ- CHICKEN BROTH

2 Tablespoons Lemon Pepper
1 Tablespoon Salt-Free Seasoning
1 Tablespoon Lemon Juice
2 Tablespoons Parsley Flakes
1 Teaspoon Marjoram
1 Teaspoon Thyme
1 Tablespoon each Beef and Chicken Bouillon (If available) or 1 cube each (if available)


Start with large soup pot, add the two cans of Chicken Broth, and bring to a boil while you cut up the onions, celery and carrots. Add to the broth, and cook at a boil for 20 minutes or until veggies are tender.

INSTRUCTIONS

Start with large soup pot, add the two cans of Chicken Broth, and bring to a boil while you cut up the onions, celery and carrots. Add to the broth, and cook at a boil for 20 minutes or until veggies are tender.
Add crushed tomatoes, tomato soup and cans of water, and the seasonings.
Add the frozen veggies
Brown the ground beef and add to the soup mixture.
Cook on medium heat for an additional 20 minutes.

Makes 5-6 quarts soup

CHEF COMMENTS

It's a recipe that was altered from a recipe I had; using different ingredients and seasonings, and it's hearty and very satisfying, plus tasty!

Tagged: soups, vegetablesoup add tags

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