Peel-A-Pound Soup
Ready In: 1 hr 5 mins
Serves: 20
Yields: 1 cup
Ingredients
- 4 teaspoons chicken bouillon
- 4 cups water (more as needed later to cover vegetables)
- 3 1⁄4 ounces green onions
- 8 1⁄2 ounces yellow onions
- 10 1⁄4 ounces celery
- 10 3⁄4 ounces carrots
- 19 1⁄4 ounces cabbage
- 14 ounces stewed tomatoes
- 11 1⁄2 ounces vegetable juice
- 26 1⁄2 ounces lean ground beef
Directions
- Wash and chop/slice up all the vegetables.
- Brown meat, rinse well - set aside.
- Dissolve bouillon cubes in 4 cups of boiling water.
- Add meat to bouillon stock.
- Add all the vegetables.
- Add canned tomatoes, juice and all.
- Add vegetable juice.
- Add more water as needed to just cover the vegetables.
- Bring to a boil and cook until veggies reach your desired doneness. (I usually undercook them and then scoop out a portion and microwave it - this way the veggies stay fresh and crisp).
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