Lots Of Vegetable Soup
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A home-kitchen version of lots of vegetable soup, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 lb. lean ground chuck
- 5 cans chicken broth
- 1 can Ro-Tel
- 2 (16 oz. cans) stewed tomatoes (big cans)
- 1 (8 oz.) can tomato paste
- 2 c. fresh green beans
- 1 c. chopped carrots
- 1 c. chopped celery
- 2 medium potatoes, cut in 1/2-inch cubes
- 1 c. chopped onion
- 1/2 c. raw rice
- 3 cloves garlic
- 1 c. chopped mushrooms
- 1 tsp. each thyme, oregano, marjoram, salt and pepper
- 1/2 tsp. sage
Method
Put all liquids in 16-quart stockpot.
Puree the tomatoes. In a large skillet, brown chuck with 1/2 cup onion and chopped garlic.
Bring stockpot to a boil.
Add vegetables, meat and remaining ingredients. Simmer for several hours.
Serves 8 to 10.
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