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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love this soup, but my husband cannot live without meat, and our boys love pasta, so I keep frozen cooked ground beef and pasta in the freezer and stir it into their bowls. Received this recipe from one of our old neighbors in Stetson, Me. Ingredients:
2 (14 1/2 ounce) cans beef broth or 2 (14 1/2 ounce) cans vegetable broth |
1 (28 ounce) can crushed italian tomatoes |
2 green peppers, chunked |
1 cup celery, chunked |
1 lb carrot, pared, chunked |
1 bunch scallion |
1 (1 1/4 ounce) package vegetable soup mix (i like knorrs but use lipton if you prefer) |
2 (14 1/2 ounce) cans string beans, undrained |
parmesan cheese, grated (optional) |
crouton (optional) |
Directions:
1. Combine all ingredients in a large dutch oven, cook until tender.
2. Sprinkle with grated parmesan cheese and croutons if desired.
3. For Vegetarian use the vegetable broth and make sure your package of vegetable soup is vegetarian.
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