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Tomato and Beef Vegetable Soup

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Course Soups
Recipe Theme July: Tomatoes
Co-op Cullman EC
Servings
people
Ingredients
  • 2-14 ounce cans of crushed tomatoes; 1/2 lb ground beef; 2 large red potatoes-diced; 1/2 can whole kernel corn; 3 regular size carrots-peeled and diced; 1 cup of cut up okra-fresh or frozen ;1 cup of lima beans or peas; 1 small onion chopped.
Course Soups
Recipe Theme July: Tomatoes
Co-op Cullman EC
Servings
people
Ingredients
  • 2-14 ounce cans of crushed tomatoes; 1/2 lb ground beef; 2 large red potatoes-diced; 1/2 can whole kernel corn; 3 regular size carrots-peeled and diced; 1 cup of cut up okra-fresh or frozen ;1 cup of lima beans or peas; 1 small onion chopped.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In large pot put 1/4 cup vegetable oil
  2. Heat on Med high-add ground beef stirring until light brown
  3. Add potatoes, carrots,corn, okra,onion,limas or peas
  4. Add just enough water to keep it from sticking to pot,stirring often
  5. When vegetables come to a boil cook until they begin to soften
  6. Lastly add tomatoes stirring in to veggies cooking about 10 minutes making sure it don't stick
  7. Add salt and pepper to taste
  8. Ladle into bowls- serve with saltine crackers and boy oh boy ENJOY!!!
Recipe Notes

I came up with it on my own and was inspired by my Mother in law.. I entered it in our county fair and came away with ribbons the different years I entered it. Many people have told me how good it is so I keep making it and giving to friends and family.

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