From Better Homes and Gardens: One Dish Dinners again:
Hamburger-Vegetable SoupWell, I used beef. And red pepper because I don't like green peppers. The beef broth was bullion cubes (and when they say 1 cube per 1 cup they really mean it! I tried less because I thought it might be too salty, but it was not flavorful enough with just 4 cubes per 6 cups of water.) And my carrots were not julienned (which didn't match the julienned look of the hash browned potatoes I used; that would have been so much prettier)... I'm just not that good with my knife skills. Plus my knives suck.
1 lb ground beef or ground pork
1/2 cup chopped onion
1/2 chopped green sweet pepper
4 cups of beef broth
1 cup frozen whole kernel corn
1 7.5oz can chopped tomatoes
1/2 of a 9oz package of frozen lima beans
1/2 cup chopped, peeled potato or 1/2 cup loose-pack frozen hash brown potatoes
1 medium carrot, cut into matchstick-size strips
1 tblsp snipped fresh basil or 1tsp dried basil, crushed
1 tsp Worcestershire sauce
1 bay leaf
1/8 tsp black pepper
- In a large saucepan, cook beef, onion, and sweet pepper until meat is brown and onion is tender. Drain fat.
- Stir in broth, corn, undrained tomatoes, lima beans, potato, carrot, basil, Worcestershire sauce, bay leaf, and black pepper.
- Bring to boiling; reduce heat.
- Cover and simmer for 15 mins. or until vegetables are tender.
- Discard bay leaf and serve.
But taste wise it was pretty damn good. And I'm ok with lima beans :)
1 comment:
I'll try that; it does look good, but I will wait for Louisiana's soft winter to arrive before I attempt to soak myself in any kind of soup, lol ;-)
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