My Aunt Mary created this recipe, so I can't exactly take credit for it. Although I have tweeked it.
Ingredients:
1 Pound of Hamburger
Garlic Salt, to taste
Pepper, to taste
1 large onion, diced
4 medium potatoes, cubed
1 can mixed veggies
1 can whole kernel corn
1 large can of tomatoes, crushed (I prefer whole peeled because I like the way the juice tastes, but you can use crushed or diced if you'd like.)
1 can of large butter beans
4 beef bullion cubes
Season hamburger with Garlic Salt & Pepper. (There's nothing worse than bland burger in this soup.) Brown, drain, set aside. (I hadn't planned to pimp out Pampered Chef on my blog, but I can't help it with this particular recipe. I use this Mix N Chop to brown meat and I use it to chop my canned tomatoes. I drain the juice into the pot and then I use this handy device-it fits right in the can, to crush the tomatoes.) If you don't have one, go here and order one (My personal PC Consultant is Tina Spotts and she'd love to take your order.)
Place cubed potatoes, diced onion and bullion cubes in large pot. Fill pot with just enough water to cover potatoes and onions. Boil for 10 minutes. Crap, it's yet another Pampered Chef Moment. I use the Apple Wedger to do my potatoes. I just cut the pieces and the core in half and it's good to go. (I also use it for onions when I want crescents-like for chicken curry or fajitas or fried potatoes.)
Crush the tomatoes, add to pot. Add corn and mixed veggies (I drain my veggies, but not my corn because I like the sweet juice.) Boil 5 minutes. Add meat and butter beans. Boil 5 minutes.
Eat and enjoy! Also, this freezes well and it's excellent the next day.
Note: I just realized I also use Pampered Chef cookware (which is pricey but I have NO complaints and I am not gentle with my pots and pans-and I had a show so I got it at a steal) and Pampered Chef Bamboo Spoons and Pampered Chef Can Opener and Pampered Chef Ladle (my complaint about the ladle is that the handles are very heavy, so you have to make sure you use a deep pot or it will fall out and hit the freakin' floor and then you will curse) when I make this soup.
Note #2: I also like this recipe because it's easy to double.
Note #3: I've also used fresh veggies and corn and tomatoes-yum. And frozen also works, but not as well as canned.
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