Vegetable Beef Soup

 

Vegetable Beef Soup

Ingredients

1 lb. ground beef

1 small onion diced

1 tsp garlic minced

Salt & pepper to taste

3 1/2 cup beef broth

1 15 oz. can petite diced tomatoes

1 10.5 oz. can condensed tomato soup

2 tsp Worcestershire sauce

2 tsp Italian seasoning

1 16 oz. bag frozen mixed vegetables

2 medium potatoes any variety, we use russet

Instructions

In large pot or Dutch oven add your ground beef, onion and garlic and cook until meat is no longer pink and onions are translucent.

Add your salt and pepper and mix to combine.

Mix in your beef broth, tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, vegetables and potatoes.

Bring to a boil the reduce heat, cover and simmer for about 30 minutes until potatoes are tender.

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Jacobs Coat Salad

"Jacobs Coat Salad" 

20 oz frozen mixed vegetables, cooked, drained and cooled. 

Add: 

1/2 cup chopped celery, 

1/2 cup chopped onion, 

1/2 cup chopped green pepper 

1 can red kidney beans rinsed and drained. 

For the dressing:

1/2 cup cider vinegar, 

3/4 cup sugar,

2 tbls. flour, 

2 tsp. dry mustard.

salt and pepper to taste.

 Mix and cook until thicken. 

Cool slightly and add to veggie/ bean mixture. 

Refrigerate. 

Best made and cooled several hours or overnite before serving.

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