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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Hearty soup would be good with crusty bread on the side. Ingredients:
1 lb ground beef |
1/2 cup onion, chopped |
salt and pepper |
2 tablespoons cooking oil |
1 (10 ounce) can condensed golden mushroom soup |
1 (15 ounce) can beef broth |
1 (8 ounce) can stewed tomatoes |
1/2 teaspoon dried basil leaves |
1/8 teaspoon thyme |
1 small bay leaf |
1 (6 ounce) package frozen stew vegetables |
water |
Directions:
1. Mix ground beef, onions, salt and pepper. Form into walnut-size balls.
2. Heat oil in skillet and brown meatballs. Drain off fat.
3. In a large pot put meatballs, soup, broth, tomatoes, herbs and vegetables.
4. Bring to a boil and simmer for 30 minutes until vegetables are tender.
5. Add water as needed for desired consistency.
6. Remove bay leaf and serve hot ragout.
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