Vegetable Soup For Party Recipe
Ingredients
| Ground beef | 1/4 Pound | |
| Water | 3 Cup (16 tbs) | |
| Onion | 1 Large, quartered | |
| Carrots | 1 Cup (16 tbs), diced | |
| Potatoes | 1 Cup (16 tbs), diced | |
| Canned tomatoes | 1 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| 1 cup raw cabbage, cut coarsely | ||
| 1 cup celery, sliced, leaves included | ||
| Corn kernel | 1 Cup (16 tbs) | |
| 1 Tbsp. beef broth powder | ||
| Dash Tabasco sauce | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
In microproof Dutch oven or large casserole, brown ground beef on HIGH 2 Minutes.
Drain off fat if necessary.
Put 3 cups (750 mL) of water in blender, add onions, carrots and potatoes and chop coarsely.
Add to Dutch oven.
Put tomatoes in blender; add 2 cups (500 mL) water, cabbage and celery and chop coarsely.
Add to Dutch oven along with corn and all seasonings.
Bring to boil in microwave on HIGH, then lower power level to 30% for 20 minutes.
This is a good staple soup during cold weather, as it reheats and freezes well.
Substitute other leftover vegetables.
Drain off fat if necessary.
Put 3 cups (750 mL) of water in blender, add onions, carrots and potatoes and chop coarsely.
Add to Dutch oven.
Put tomatoes in blender; add 2 cups (500 mL) water, cabbage and celery and chop coarsely.
Add to Dutch oven along with corn and all seasonings.
Bring to boil in microwave on HIGH, then lower power level to 30% for 20 minutes.
This is a good staple soup during cold weather, as it reheats and freezes well.
Substitute other leftover vegetables.
Chef
