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Beef Vegetable Soup

Microwaverina's picture
Beef Vegetable Soup its yumlogical. The brown bouquet sauce and tomotoes give the a three dimensional taste.
Ingredients
  Lean ground beef 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped carrot 2⁄3 Cup (10.67 tbs)
  Chopped celery 2⁄3 Cup (10.67 tbs)
  Potato pieces 1⁄2 Cup (8 tbs) (1/2 inch size)
  Water 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Bottled brown sauce 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Snipped fresh basil/1/8 teaspoon dried basil leaves 1⁄2 Teaspoon
  Bay leaf 1
  Hot water 1⁄4 Cup (4 tbs)
  Whole tomatoes 1 Can (10 oz)
Directions

Crumble ground beef into 3 quart microwavable casserole; add onion.
Cover loosely and microwave on high 3 minutes; break up and stir.
Cover and microwave until very little pink remains in beef, 2 to 3 minutes longer; drain.
Stir in remaining ingredients except PA cups water and tomatoes.
Cover tightly and microwave on high 5 minutes; stir.
Cover and microwave until vegetables are tender, 4 to 6 minutes longer.
Stir water and tomatoes (with liquid) into beef mixture; break up tomatoes with fork.
Cover tightly and microwave on high 5 minutes; stir.
Cover and microwave to boiling, 4 to 6 minutes longer.
Remove bay leaf.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Everyday, Healthy

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Average: 4.2 (16 votes)