Hearty Beef Soup
|Ground round/Ground chuck||1 Pound|
|Onions||3 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Instant beef broth||2 Teaspoon (2 Envelopes)|
|Boiling water||3 Cup (48 tbs)|
|Canned italian tomatoes||56 Ounce (2 Cans, 1 Pound 12 Ounce Each)|
|Dry red wine||1 Cup (16 tbs)|
|Mixed italian herbs||1⁄2 Teaspoon, crumbled|
|Lemon pepper seasoning||1⁄4 Teaspoon|
|Rice and vermicelli mix||8 Ounce (1 Package)|
|Frozen mixed vegetables||4 Cup (64 tbs) (From A 2-Pound Bag)|
1. Brown ground beef in a large skillet or Dutch oven, breaking it up with a spoon as it cooks.
2. Add onion and garlic. Cook, stirring occasionally, until soft.
3. Stir in instant beef broth, water, tomatoes, wine, herbs, salt and lemon-pepper seasoning. Bring to boiling; lower heat; simmer 30 minutes.
4. Add rice mix and vegetables; simmer 20 minutes longer.