Wednesday, March 10, 2010

Homemade Vegetable Soup - Easy Style

16 cups water
16 tsps beef bouillon powder/cubes

2 lb frozen veggies (i.e. mixed veggies or soup mix)
1 lb ground beef, browned and drained
1 32-oz can crushed or diced tomatoes
2 tsp salt
1 tsp garlic powder
1/2 tsp pepper

Optional/Later:  Add V-8 juice if more liquid is needed

In a large stock pot, bring water to a rolling boil. Stir in the beef bouillon. Add frozen vegetables. Cook for 5 minutes at medium high heat without boiling. Then add meat and tomatoes. Reduce heat and simmer for 30 minutes. Add seasonings, to taste. At this point, I turn off the heat and add 1 cup alphabet pasta. Cover soup pot with tight lid for 30 more minutes. That should be enough time to *cook* the pasta.

Serves 6-8

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