Post by Jay on Nov 16, 2004 12:28:39 GMT -6
Shoneys Beef Vegetable SoupIngredients
2 pounds ground round 1 1/2 cups yellow onions -- chopped 1 small head of cabbage -- shredded 1 cup celery -- chopped 3 small carrots -- chopped 1 can green beans -- drained 1 can light red kidney beans -- drained 1 can crushed tomatoes, 1-lb 12-oz 1 can beef consommé 2 cups tomato juice Salt and pepper -- to taste 1 tablespoon dried parsley 1/4 teaspoon dried thyme 1/4 teaspoon celery seeds 1/4 teaspoon dried oregano 1 bay leaf Water -- as needed
Directions
1. Brown the beef and drain it. 2. Using an 8-quart saucepan, combine all ingredients, cover and cook at
a low simmer until vegetables are tender.
Jay