1 1/2 pounds beef (I usually use a roast cut)
4-5 potatoes (depending on size of them), peeled
3-4 carrots, peeled
2 stalks celery
2 cans diced tomatoes (sometimes use stewed also)
1 large can vegetable juice or tomato juice
Pepper to taste
Cut up meat in small chunks and cook in skillet until browned on all sides. Drain grease.
In the mean time, cut up all vegetables into small chunks. I usually just quarter the onion because hubby likes big chunks of onion. Add all vegetables, tomatoes, and can of vegetable juice to stock pot or dutch oven. Put in a bay leaf and season to taste. Add meat after cooked and drained. Bring to rolling boil, then turn heat down and simmer covered until veggies are as tender as you like them. (I usually cook for 1 1/2 hours.) Remove bay leaf before serving. Serve with crackers or cornbread muffins.
Spicy Potato Soup
I love this soup because it is a complete meat and potatoes type meal. You can make it as spicy as you want too.
Spicy Potato Soup
1 lb hamburger
4 c cubed potatoes
1 small onion, chopped
3 8 oz cans tomato sauce
4 c water
2 tsp salt (I often leave this out)
1 1/2 tsp pepper
1 tsp hot pepper sauce (more or less depending on how spicy you like it)
Brown hamburger, drain. Add potatoes, onion, and tomato sauce. Stir in water, salt, pepper, and hot pepper sauce. Bring to a boil, reduce heat, and simmer 1 hour or until the potatoes are tender and the soup has thickened. 6-8 servings.
Loaded Baked Potato Soup
1 tbsp butter
1 cup chopped onion
6 Russet potatoes (already baked)
2 cans (about 14 ounces each) chicken broth
1 cup milk
1/2 cup sour cream
1/4 tsp salt
1/8 tsp pepper
Bacon bits, shredded cheddar cheese, green onions to top.
-Melt butter in a 4.5 quart soup pot over medium heat. Add the chopped onion to the pot. Raise the heat to medium-high and cook until the onion begins to soften, about 2 minutes.
-Meanwhile, cut baked potaotes in half. Add the broth to the soup pot, raise the heat to high, and bring to a boil. When the broth boils, reduce the heat to medium. Meanwhile, scoop the insides of the baked potatoes out, and cut into bite sized pieces. Add them to the pot.
-Add the milk and sour cream and stir well. Add the salt & pepper to taste. Cook until heated through. Serve at once, garnished with cheese, bacon bits, and green onions if desired.
4 large servings.
2 lbs. frozen hash browns (thawed)
1 can cream of chicken soup
1 can cream of celery soup
1/2 c. melted butter
1 tsp. salt
1 can milk
1/4 tsp. pepper
2 c. sour cream
2 c. grated cheddar cheese
Put in a 9″x 13″ pan. Top with 2 c. crushed corn flakes mixed with 1/4 c. butter. (I usually mix them in a ziploc bag.)
Bake at 350 degrees covered for 35 minutes. Then uncover and bake for 10 more min.