Sunday, March 1, 2009

Vegetable and Ground Meat Soup

This is delicious and easy. It is even better the second day. It freezes and microwaves well. Instead of 4 cups of water and bouillon cube, you can use chicken, beef or vegetable stock. Try other veggies, fresh, canned or frozen like peas and green beans.

1 cup each: chopped onions, slice carrots, chopped celery, diced potatoes
1 tsp. seasoned salt
1/2 tsp. pepper
1 bouillon cube
1 bay leaf
1 tsp. dried basil
1 lb. ground meat--bison, beef, turkey
1 lb. canned diced tomatoes
4 c water
1 tbls. parsley, dried
1/2 tsp. thyme, dried

Cook ground meat and onions till brown and drain any fat. Add water and bouillon (or stock) and rest of ingredients. Cook until vegetable are softened. Put in bowls and top with cheddar or parmesan cheese if desired.

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