mary ann's venus demilo soup
(1 rating)
The original recipe for this hearty soup was given to me by my friend Shawn Quinn and over the years it has evolved into this recipe which is a favorite in cool weather. Served with bread and a salad it will warm even the coldest days and satisfy even the heartiest appetites.
(1 rating)
yield
serving(s)
prep time
5 Min
cook time
50 Min
method
Stove Top
Ingredients For mary ann's venus demilo soup
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1 to 2 lblean ground beef
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1 candiced tomato's 28 oz
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1 cancrushed tomato's 28 oz
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1 pkgfrozen mixed vegatables 2 lbs bag
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2 pkgdried onion soup mix
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4 canwater
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1 1/4 cchili mac or elbow pasta
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salt and pepper to taste
How To Make mary ann's venus demilo soup
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1Brown ground beef in a large pot add salt and pepper to taste, drain and add back to the pan -
2Add 2 envelopes of dried onion soup mix to ground beef and mix well
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3Add diced tomatoes, bring to a simmer, stirring occasionally
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4Add crushed tomato's, bring to simmer, stirring occasionally
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5Add 1 gallon of water (about 4 1/2 tomato cans) stir
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6Bring to boil then add frozen vegatables, stir
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7Bring back to a boil and add pasta, stirring occasionaly so that pasta doesn't stick to bottom of pot
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8Reduce to a simmer and cook for 20-30 minutes stirring occasionally
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9Serve with ritz crackers and some freshly grated parmesan cheese on top. YUM!
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