Winter Soup

[swan_tower]

As requested by many, the recipe:

2 lbs ground chuck
2 med. onions, chopped
1 can tomatoes, cut up
1 can stewed tomatoes, cut up
1 can tomato soup and 1 can water
1 can beef consomme and 1 can water
1 beef bouillon cube (or 1 tsp granulated)
1 green pepper, chopped
1 cup celery, chopped
1 can Vegall (mixed vegetables)
1 small can kernel corn
3 Tb brown sugar
1 Tb mustard
salt and pepper to taste

Brown and salt beef, drain off fat. Add rest and cook for several hours in a large pot.

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I’m not fast at chopping things, so prep time for me tends to be half an hour, maybe a bit more. By “large pot” I mean a stock pot; by “cook for several hours” I mean simmer at a relatively low setting for three hours or so. My recipe card doesn’t specify that the pot should be covered, but I’m pretty sure that’s just an oversight; I do put a lid on. Vegall brand mixed vegetables are not required, but someday that company will go under and then as far as I’m concerned winter soup will never taste right again.

This serves six people moderately well, or two people with a lot of leftovers. It can be frozen and then thawed again later, though it tends to get thicker when you do so.

Originally published at Swan Tower. You can comment here or there.