Cary Eastwood
Member
I know some doctors say not to eat corn, however I have not had any problems with it. You could omit the corn if you want to.
Hamburger Soup
1 pound 90/10 ground beef
2 cups celery, sliced
1 cup chopped onion (red, yellow, white, or sweet)
2 teaspoons (or more) garlic
4 cups water
1 cup beef stock
2 medium red potatoes, peeled and small cubes
2 cups frozen corn
1/2 bag of a 12 oz bag of small shell or salad macaroni pasta
8 or more rings of jarred jalapeno slices, chopped
46 oz bottle of V8 juice
1 large can of diced tomatoes
1 4oz can of green chilies
Salt, pepper, tobasco, and season salt to taste
In a Dutch oven (or a skillet) cook beef, celery, and onion till meat is no longer pink. Add garlic and cook for another minute, and drain. (If meat is browned in a skillet, transfer to large stock pot). Stir in potatoes, water, beef stock, corn, pasta and jalapeno. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add V8, tomatoes, green chilies, salt, pepper, tobasco, season salt. If the soup looks too thick, add 1/2 cup water and 1/2 cup beef stock. Cook and stir until heated. This can be stored in plastic containers, and frozen. I usually put 1 ladle full per container. I throw one into my lunch box with a fruit cup and a water.
Hamburger Soup
1 pound 90/10 ground beef
2 cups celery, sliced
1 cup chopped onion (red, yellow, white, or sweet)
2 teaspoons (or more) garlic
4 cups water
1 cup beef stock
2 medium red potatoes, peeled and small cubes
2 cups frozen corn
1/2 bag of a 12 oz bag of small shell or salad macaroni pasta
8 or more rings of jarred jalapeno slices, chopped
46 oz bottle of V8 juice
1 large can of diced tomatoes
1 4oz can of green chilies
Salt, pepper, tobasco, and season salt to taste
In a Dutch oven (or a skillet) cook beef, celery, and onion till meat is no longer pink. Add garlic and cook for another minute, and drain. (If meat is browned in a skillet, transfer to large stock pot). Stir in potatoes, water, beef stock, corn, pasta and jalapeno. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add V8, tomatoes, green chilies, salt, pepper, tobasco, season salt. If the soup looks too thick, add 1/2 cup water and 1/2 cup beef stock. Cook and stir until heated. This can be stored in plastic containers, and frozen. I usually put 1 ladle full per container. I throw one into my lunch box with a fruit cup and a water.
