Texas vegetable soup

Texas vegetable soup

Ingredients/Components

• salt - 2 tsp
• water - 5 c
• pepper - 1/4 tsp
• chopped onion - 1 c
• chopped celery - 3/4 c
• can tomatoes, cut up - 1 oz
• ground beef - 1 lb
• garlic clove, minced - 1 item
• sliced carrots - 1 c
• can whole kernel corn - 1 oz
• beef bouillon cubes - 6 item
• can kidney beans - 1 oz

How to make texas vegetable soup:

In Dutch oven, cook beef, onion and celery until beef is browned; drain off excess fat. Add rest of ingredients; bring to a boil. Reduce heat and simmer, covered, about 10 minutes. Portion of soup may be removed to freeze for snacks. Cook remaining soup until carrots are tender, about 15 minutes. Makes 3 3/4 quarts in all.

Recipe categories: Vegetables, Soups & stews, Tomato.