lizbeth elliott's ky veggie soup
(1 rating)
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This soup was a staple on this Kentucky farm when my grandma was growing up and she made it when I was growing up. I loved it as a kid and still love to this day. In the winter you can make it with frozen veggies and in the summer, do fresh veggies.
(1 rating)
yield
serving(s)
prep time
1 Hr
cook time
5 Hr
Ingredients For lizbeth elliott's ky veggie soup
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1 lblean ground beef
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2 lgcans of whole tomatoes
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1 lgonion chopped (into medium chunks) and one cup of thinly sliced celery
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4 Tbspitalian seasoning
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1 Tbspeach: garlic, paprika, salt, pepper, cumin
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1 pkglarge of frozen mixed veggies (corn, peas, carrots)
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play with your spices and add what you like.
How To Make lizbeth elliott's ky veggie soup
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1In a Dutch Oven, crumble and fry (on medium heat)ground beef until done. Sit ground beef aside in a bowl.
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2Wipe off bottom of dutch oven and put back on the stove. On medium heat, saute the onion and celery - cook until translucent. Add spices and mix well.
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3Open cans of Tomatoes and pour each can into the Dutch Oven. Fill each can twice with water and pour into the Dutch Oven. Bring the soup back to a rolling boil(high). Let boil for five minutes and turn back to a simmer (low). Put a lid on the pot and cook on low for about 4-5 hours. Stir every 30-minutes or so. Turn the soup off and let sit - the longer it sits, the more the flavors mix.
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