Saturday, October 3, 2009

Simple Delicious Fall Vegetable Soup You won't believe how easy it is

Okay my Mother would fall out if she ever read this recipe.  Her soup took hours to prepare and was great but these days time is limited and I needed a way to get that great hearty soup flavor with a lot less mess and fuss. 
It doesn't sound like it will work but I am telling you this is good stuff.  It's even better after it sits in the refrigerator for a day and gives all the flavors time to meld together.  It makes a lot of soup - you can freeze some in baggies,  send some to work / school for lunch time treat. 

Can opener - it will be very busy use an electric if you have it
Large soup pot
1 - 1/2 pounds hamburger
4 tablespoons minced garlic
2 onions but up in moderate size chunks
1 green bell pepper
1 jalepeno pepper
1 red pepper

Take the hamburger, garlic, onions and peppers.  Fry them all together until hamburger is done.  Drain and set aside. 

Open and put the following canned vegetables in the pot.  You can use more or less of anything you like or don't like.  You can add things or take away things.  Whatever vegetables you like. Drain the juice out of each can before adding.  (My husband swears you should leave the juice, that it adds to the different flavors)

2 16 ounce cans of crushed tomatoes
1 can tomato paste
2 cans of whole potatoes - cut up in medium size chunks
1 can whole kernel corn
1 can lima beans
1 can dark kidney beans
1 ca light kidney beans
1 can great northern beans
1 can black beans
1 can carrots
1 can peas
1 can green beans

Add enough water to make it "soup" begin heating over medium high heat.  Add in the hamburger mixture. 

Now start adding whatever spices you like.  I use
celery salt
dash or two of hot sauce

As soon as everything is hot it's done and ready to eat.  Enjoy! We always do.

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