Pat Baysinger
1 lb. lean
ground beef
Salt
Pepper
1 can tomato
soup
1 can stewed
tomatoes
1 can whole
kernel corn
1 can cut green
beans
1 can sliced or
diced new potatoes
1 can sliced
carrots
1 8-oz. jar or
frozen bag of pearl onions (NOT cocktail onions!)
16 oz. beef
broth
Splash of
Worcestershire sauce (optional)
Sprinkle of
garlic powder (optional)
Sprinkle of
lemon pepper (optional)
Place ground
beef, salt and pepper in a large, heavy pot to brown. Drain fat from cooked
meat and add back to pot. Add soup, tomatoes and all cans of vegetables
including liquid into pot. Add beef broth. Season with Worcestershire sauce,
garlic powder and lemon pepper, if desired. Heat over medium heat until hot;
simmer 30 minutes and serve, or simmer on low longer if desired. Can also be
made in a crock-pot by browning ground beef and adding to crock-pot with
remaining ingredients; simmer for 4 to 6 hours on low. Makes 6 servings.
Serve with
crusty French or Italian bread, cornbread or grilled cheese sandwiches.
Note:
- Keep canned ingredients and frozen ground beef on hand for a quick meal in under an hour!
- Double or triple this soup for a large group, or to save some in the freezer for quick meals.
