Monday, October 6, 2014

Classic Hamburger Vegetable Soup

Makes 8 quarts.
This amazing yummy soup recipe was given to me years ago from a sweet lady in Kentucky!

1 -  pound ground beef
1 - large yellow  onion  diced
1/2 -  head of  cabbage roughly chopped
2 - 28 oz. cans of diced potatoes drained
2 -  15 oz. cans sweet corn drained
2 - 14.5 oz. cans cut green beans drained
2 - 12 oz. bags  frozen peas and carrots
1 - 64 fl. oz. tomato juice
64 fl. oz. water
1/3 -  cup chopped  parsley
olive  Oil
salt and  pepper to taste

In a 10 qt. stock  pot, over med. heat,  drizzle a teaspoon  of olive  oil in the pan and add the ground beef  crumbled up, when the meat is about halfway cooked, turn  the heat up a little and add the diced onion. Stirring  often till the meat is browned and the onions are soft. While this  is cooking be  opening the can  vegetables and drain off the water. 
Next add all of the canned vegetables and the frozen ones, all of the tomato juice, parsley, salt and pepper and start stirring and turn the heat up to high.  When mixed add the water, I  use the empty tomato juice can or bottle to fill up with water, then  add the cabbage and stir, Once this comes to a boil, turn  down to simmer  put a lid on cook for about  2 hours. After 2 hours do a taste to see if  it needs more salt and pepper, Cook longer if needed, when the cabbage in the soup is soft it is done.  Vegetable  soup is  always better the next day!

To Freeze:
When soup is completely cold, ladle it into freezer containers and it is  ready for the freezer. When your  ready to eat it, just  thaw  it out and dump into a  sauce pan and heat slowly on med./low  heat and serve.

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