Wednesday, September 30, 2009

Hearty Vegetable Soup

Sally S. suggested this Hearty Vegetable Soup from the 1976 Flint Junior League Cookbook as a perfect lunch on a blustery September day. She said: "This is a very forgiving recipe. I’ve used different combinations of tomatoes, rice or barley, or neither, chicken broth or water. It’s always good. A very hearty soup."

Hearty Vegetable Soup

1 lb. ground beef or turkey
3-1/2 cups diced tomatoes (can use 1/2 pureed tomatoes)
1/2 cup celery, diced  
1-1/2 cups onion, chopped  
2 cups diced potatoes (I use Simply Potatoes from the dairy case.)
1/3 cup rice or barley
2-1/2 to 3-1/2 tsp. salt (I start with 2-1/2.)
3 cups water or chicken broth
1 tsp. oregano
1 tsp. basil
10-16 oz frozen peas and corn

  • In a large pot, brown ground beef and drain.
  • In same pot, saute celery and onion.
  • Add browned beef and all other ingredients (except peas and corn).
  • Bring to a boil, reduce heat and cook one hour, or more.
  • Just before serving add frozen peas and corn and cook for about five minutes.

Serves 4 – 6

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