Vegetable Beef Soup

When my husband and I first started dating, he was in seminary.  He came back from classes one cold rainy day sounding awful with the beginnings of a cold.  I went home and made this soup to take to him.  It's still one of his favorites.

6 qt Enameled Cast Iron
Dutch Oven

Ingredients:

• 2 lbs. ground beef

• ½ c butter

• ½ cup flour

• 1 ½ qts. water

• 1 c chopped onion

• 1 c sliced carrot

• 1 c sliced celery

• 1 c cubed potato

• 1 10 ox package frozen soup mix

• 1 28 oz can tomatoes, undrained and chopped ~or tomato puree~

• 1 15 oz can tomato sauce

• 1 ½ T beef bouillon ~I use Better than Beef Bouillon~

• 1 ½ tsp salt

• 2 tsp pepper

Directions:

1. Brown ground beef in a large Dutch Oven, stirring to crumble.  Drain

2. Melt butter in Dutch Oven, add flour and cook over low heat 3 minutes.  

Gradually add water, stirring constantly, cook over medium heat until bubbly, stirring occasionally.

3. Add ground beef and remaining ingredients.  

4. Bring to boil; reduce heat and simmer for 1 hour.

Click Here to Print Recipe:

Tips:

Mix N' Chop

File this under, tools I never knew I needed.  LOL.  The Mix 'N Chop from Pampered Chef makes crumbling your ground beef easy.