Monday, October 1, 2012

Beef and Veggie Soup

This is a great soup and can be easily modified with whatever vegetables you have on hand. I have added small pasta instead of potatoes many times before. Good for lunch or dinner. Serve with zucchini cheddar corn muffins.

Serves 2
1/2 onion, chopped
1/2 lb ground beef
8 oz. frozen vegetables mix
14.5 oz can crushed tomatoes
1 small red potato, diced
2 cups water
4 tbsp of your favorite spaghetti sauce
1/2 tsp cumin
1/2 tsp Italian seasoning
salt and black pepper, to taste

Heat a saucepan with a few tablespoons of olive oil. Add the the onion and saute until tender. Add the ground beef, stirring often until cooked through. Add the remaining ingredients and bring to a boil. Next, reduce the heat and let simmer until the potatoes are tender. Add  more water as needed.
Source: daliasdelights original
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