Recipe Monday

I have decided to post a favorite recipe each Monday. This week I will start with one of my husband’s favorite soups, Vegetable Beef Soup. I was given this recipe by my friend, Rita. With the cold, snowy weather yesterday, this is what Stan requested. It is also low in fat and delicious.


Boil and drain 1-2 pounds of ground chuck or brown 2 pounds of stew meat in olive oil. Place in large pot.

Add to large stock pot:
1 46 ounce V-8 juice
1 can beef broth (I use low-fat, low-sodium)
2 cans Progesso Hearty Tomato Soup
1 can drained, diced tomatoes
1 tsp. or more minced onion (my family likes onion so we always go with more)
Veggies of your choice – potatoes, butter beans, corn, okra, peas, carrots, etc. Use fresh or frozen veggies and not canned.
I also put a teaspoon of sugar to cut the acid of the tomatoes.

Cook until potatoes are tender and veggies are done. This makes a huge pot of soup. I freeze half immediately and I have a meal to take someone in need or for a busy night where you need a quick dinner. This has a wonderful flavor and it is low in fat and nutritious. I serve with crackers or cornbread.

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Bunny Tales

Sweet Sophistication with a Touch of Whimsy

domestic diva, M.D.

my mother raised the perfect housewife...then I went to med school

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