Basic Meat Soup Recipe
Would you like to experiment with a great Basic Meat Soup recipe? It is the answer when you look for a tasty Main Dish. Trust me when I say, you have to try Basic Meat Soup.
Ingredients
1 cup dry navy beans
7 cups water
1 10 1/2-ounce can condensed beef broth
2 teaspoons salt
1/8 teaspoon pepper
1 pound ground meat
1 cup chopped onion
1 clove garlic, minced
1 16-ounce can tomatoes, cut up
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
2 small zucchini, sliced
1 cup vegetables
1/2 cup chopped celery
2 tablespoons snipped parsley
1 teaspoon seasoning
Few drops bottled hot pepper sauce
Directions
Rinse navy beans.
In 5-quart Dutch oven combine beans, water, condensed beef broth, salt, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 2 minutes.
Remove from heat.
Let stand, covered, for 1 hour.
(Or, combine beans, water, beef broth, salt, and pepper. Cover and refrigerate overnight.)
Do not drain.
Bring bean mixture to boiling; reduce heat.
Cover; simmer for 1 1/2 hours.
In a skillet cook ground meat, onion, and garlic till meat is browned and onion is tender.
Drain off fat.
Add meat mixture to bean mixture.
Stir in undrained tomatoes, potatoes, carrots, zucchini, vegetables, celery, parsley, seasoning, and bottled hot pepper sauce.
Bring mixture to boiling.
Reduce heat; cover and simmer for 30 to 40 minutes or just till vegetables are tender.
To serve, ladle soup into individual bowls.
Meat Suggestions: ground beef, ground pork, ground veal, ground lamb, bulk pork sausage.
Vegetable suggestions: coarsely chopped cabbage, bias-sliced green beans, shelled fresh peas or one 10-ounce package frozen peas, peeled and cubed turnip.
Seasoning suggestions: dried thyme, crushed; dried savory, crushed; dried basil, crushed; dried marjoram, crushed; dried rosemary, crushed.
In 5-quart Dutch oven combine beans, water, condensed beef broth, salt, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 2 minutes.
Remove from heat.
Let stand, covered, for 1 hour.
(Or, combine beans, water, beef broth, salt, and pepper. Cover and refrigerate overnight.)
Do not drain.
Bring bean mixture to boiling; reduce heat.
Cover; simmer for 1 1/2 hours.
In a skillet cook ground meat, onion, and garlic till meat is browned and onion is tender.
Drain off fat.
Add meat mixture to bean mixture.
Stir in undrained tomatoes, potatoes, carrots, zucchini, vegetables, celery, parsley, seasoning, and bottled hot pepper sauce.
Bring mixture to boiling.
Reduce heat; cover and simmer for 30 to 40 minutes or just till vegetables are tender.
To serve, ladle soup into individual bowls.
Meat Suggestions: ground beef, ground pork, ground veal, ground lamb, bulk pork sausage.
Vegetable suggestions: coarsely chopped cabbage, bias-sliced green beans, shelled fresh peas or one 10-ounce package frozen peas, peeled and cubed turnip.
Seasoning suggestions: dried thyme, crushed; dried savory, crushed; dried basil, crushed; dried marjoram, crushed; dried rosemary, crushed.
