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Tomato-Vegetable Soup

southern.chef's picture
Ingredients
  Ground beef 1 Pound
  Canned tomato juice 46 Ounce
  Canned beef broth 14 1⁄2 Ounce, undiluted
  Water 3⁄4 Cup (12 tbs)
  Green beans 10 Ounce, frozen
  Frozen peas 10 Ounce
  Frozen chopped broccoli 10 Ounce
  Potatoes 2 Medium, unpeeled, cubed
  Carrots 3 Large, scraped, sliced
  Onion 1 Medium, chopped
  Sliced mushrooms 1 Cup (16 tbs)
  Uncooked quick cooking oats 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Dried oregano 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Brown ground beef in a large Dutch oven, drain.
Add remaining ingredients, bring to a boil.
Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Dish: 
Soup
Interest: 
Party
Servings: 
4

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