Bruce’s Vegetable Soup
Saturday, October 25th, 2008Ingredients:
- 1 to 2 lbs. meat of your choice
- 1 pkg. onion soup/dip mix
- 1 can Rotel
- 46 oz. V8 or tomato juice
- 8 oz. tomato sauce
- 28 oz. diced tomatoes
- 16 oz. beef broth
- 2 cups sliced carrots (approx. 3 carrots)
- 2 cups diced potatoes (approx. 1 baking potato)
- 2 cups corn (fresh or frozen)
- 2 cups green peas (fresh or frozen)
- 2 cups diced celery (approx. 4 stalks)
- 1½ tsp. oregano
- 1½ tsp. minced garlic
- 1 tsp. chopped basil leaves
- ¼ to 1 tsp. crushed red pepper (spice preference)
- 1 tsp. black pepper
- 1 tsp. salt
- H2O as needed
Directions:
In a large skillet, sauté the meat in a EVOO/butter/garlic mixture for approximately 5 minutes; do not overcook. Place the browned meat and the remaining ingredients in a large pot or slow cooker. Bring to a boil and allow to simmer for at least 4 hours.
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