Prep 15 mins
Cook 35 mins
Clipped from the Rocky Mountain News during one of my trips to Colorado. Wonder if HE makes this or Mrs. Elway? And does he drink a 6 pack when he eats it?
- 2 tablespoons butter
- 2 medium onions, chopped
- 2 1⁄2 lbs ground beef
- 1 garlic clove, minced
- 3 (15 ounce) cans beef broth
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can rotel, diced tomatoes and green chilis
- 1 cup diced potato, with skins
- 1 cup diced carrot
- 1 cup diced celery
- 1 (15 ounce) can French style green beans, undrained
- 1 cup dry red wine
- 1 tablespoon dried parsley flakes
- 1⁄2 teaspoon dried basil
- salt and pepper
- In a large pot, saute onion and garlic in butter.
- Simultaneously, in a skillet, fry the ground beef until brown. Strain off grease.
- Add the cooked meat to the onions and garlic and saute for 2-3 minutes.
- Add all other ingredients to the pot and bring to a boil over medium heat.
- Reduce heat to low and simmer for 30 minutes or until veggies are tender.
- Season with salt and pepper, as needed.
We found this recipe in an NFL cookbook in 1997 while skiing in Colorado(actually I was shopping while my husband and my son skiied). It is one of the few recipes that gives me room for creativity without me spoiling the recipe! I have substituted spicy sausage for the hamburger and accompanied it with jalapeno cornbread and was informed that was the best variation so far. Turkey meat and chicken turned out tasty too. We always used sourdough garlic bread as an accompaniment. "Lots of cheese on top please" is what my son always said. I left it cooking in the crock pot all day and it was delicious aroma in the house and a very tasty & satisfying wintertime meal.
We enjoyed this soup quite a lot, and it made the house smell heavenly! We doubled the green beans, added mushrooms, zucchini, red pepper flakes and a cup of small pasta. Served with super crusty baguettes to soak up the delicious broth.
This was a WONDERFUL soup! Full of veggies and flavor, I skipped the red wine (personal preference) and used another cup of broth. This did not detract at all from the flavor. Served with warm toasty bread and a salad, it made for a great meal. Thanks for sharing, made for SOUP'S ON DIABETIC FORUM TAG, January 2010!