I had several requests for the recipe on the soup I posted yesterday. It is "soup"er simple. This recipe came from Lisa's Carolina Kitchen. She said it was the recipe that her school always used for soup.
School Soup
1 48 oz. can tomato juice
1 lb. fresh lean ground beef
1 bag frozen mixed vegetables
1 8.5 oz. can lima beans
1 14-ounce can whole peeled tomatoes, mashed and with juice
2 potatoes, diced
2 med. onions, diced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce
Bring tomato juice to a boil. Slowly add crumbled ground beef. Cook until beef is separated. Add onions, mixed vegetables, potatoes, salt and Worcestershire sauce. Cook over medium heat until vegetables are tender, stirring occasionally. Add more salt if desired.
I used my favorite chopper spoon from Pampered Chef to mash the tomatoes. I often wonder how I ever smashed anything before I got this spoon.
I got them nice and smashed and all the juice gave body to the soup.
I ended up on using only one onion. It calls for two medium, but we had large so I went with just one.
You can dice the potatoes any size you want. I chunked mine but didn't go too big because hubby likes them more this size.
Dumped it all in the pan and brought to a boil on medium heat. Then I reduced it to simmer and let it simmer several hours.
It was so delicious.
I did make 3 small changes. First, I left out the lima beans because neither hubby or I like them. Second, I browned the hamburger and drained the grease instead of boiling it in the tomato juice because I do not like a greasy soup. And third, since we both love corn, I added an extra bag of frozen corn.
