This recipe dates back to World War II and has never failed to deliver.
1 lb. ground beef
1 cup chopped sweet onion
1 cup diced peeled potatoes
1 cup sliced carrots
1 cup sliced celery
2 (16oz.) cans diced tomatoes
5 cups water
1 Tbsp. salt
1/4 tsp. each crushed basil and thyme
1 bay leaf
1/4 tsp. black pepper
2 Tbsp. instant beef bouillon
1 (8.5-oz. can) whole kernal corn, undrained
1 (8.5-oz. can) green beans, undrained
1 (8.5-oz. can) sweet peas, undrained
Cook the ground beef and onion in large pot until meat is browned; drain well. Add remaining ingredients except for the canned veggies. Simmer for 30 minutes. Add canned veggies and continue heating for 10 minutes. Serves 6.
"An old-fashioned vegetable soup, without any enhancement, is a more powerful anticarcinogen than any known medicine."
James Duke M.D.(U.S.D.A.)
In Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
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Thursday, January 7, 2010
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