Hamburger Soup

Back in 1970 Tracy Collins Bank employed a cook who charged a minimal amount for lunch. This was one of her recipes which I fed my growing family many times.

1 1/4 lb lean ground beef
1 c chopped onions
48 oz V-8® vegetable juice
1 c celery -- sliced
2 c potatoes -- chopped
4 tsp salt
1/2 tsp thyme
1/2 tsp pepper
1 bay leaf
1/2 tsp basil
28 oz canned tomatoes
1 c carrots -- sliced
4 beef bouillon cubes
4 c water

Options: garbanzo beans, zucchini, cauliflower, mushrooms, or a handful of frozen mixed veggies.

Brown hamburger with onions. Drain and add all the ingredients. Cook on medium-high for 20 minutes. You can use water instead of V-8, but the juice is better.

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