Quick Vegetable Soup Recipe
Ingredients
| Ground beef | 1 Pound | |
| Sliced onion | 1 Cup (16 tbs) | |
| Potatoes | 1⁄2 Cup (8 tbs) | |
| Shredded cabbage | 1 Cup (16 tbs) | |
| Sliced carrots | 1 Cup (16 tbs) | |
| Chopped celery | 1 Cup (16 tbs) | |
| Canned tomato juice | 46 Ounce | |
| Rice | 1⁄4 Cup (4 tbs) | |
| Beef bouillon granules | 2 Can (20 oz) | |
| Basil | 1⁄2 Teaspoon | |
| Thyme | 1⁄4 Teaspoon | |
| Bay leaf | 1 | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄2 Teaspoon |
Directions
Saute ground beef and onion in large kettle until browned.
Add potatoes, cabbage, carrots, celery, tomato juice, rice and bouillon with 1 1/2 cups water to beef mixture; season with basil, thyme, bay leaf, salt and pepper.
Bring to a boil; reduce heat.
Simmer, covered, for 1 hour or until vegetables are tender.
Add potatoes, cabbage, carrots, celery, tomato juice, rice and bouillon with 1 1/2 cups water to beef mixture; season with basil, thyme, bay leaf, salt and pepper.
Bring to a boil; reduce heat.
Simmer, covered, for 1 hour or until vegetables are tender.
Chef
