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Tuesday, February 24, 2009

Hamburger-Vegetable Soup

I made this during my food stamp challenge week. It's easy to make and tastes great.

I got the recipe out of New Cook Book (Better Homes & Gardens New Cookbooks).

1 lb lean ground beef
1/2 cup chopped onion (1 medium)
1/2 cup chopped green sweet pepper
4 cups beef broth
1 14-1/2oz can diced tomatoes, undrained
1 10 oz frozen succotash
1/2 cup chopped, peeled potato
1 medium carrot, cut into short thin strips
1 teaspoon dried basil, crushed
1 teaspoon Worcestershire Sauce
1/8 teaspoon black pepper

In a large saucepan cook ground beef, onion, and sweet pepper until meat is brown and onion is tender. Drain fat. Stir in beef broth, undrained tomatoes, succotash, potato, carrot, basil, Worcestershire sauce, and pepper. Bring to boiling then reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532

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