Fresh Vegetable Soup

Attributed to: Rick

Submitted by: Family Cookbook

Category: Soup

Description: Nothing better on a cold winter’s night than a hot bowl of chili.  This recipe easily doubles or even triples making it perfect for entertaining large crowds. Makes a rather thick chili.  Viscosity can be adjusted by adding more or less water as desired. Good with shredded cheddar cheese, chopped onions and sour cream placed on top of chili immediately prior to serving.

Prep Time: 10 minutes

Total Time: 30 minutes

Servings: 4

Difficulty rating: 1

Ingredients:

1 Pound ground beef (more if desired)

1 Can (16 ounce) kidney beans

2 8 ounce cans tomato sauce

1 Package chili seasoning

1 Package brown gravy mix

1 Cup cold water

Sour cream (optional)

Shredded cheddar cheese (optional)

Chopped green onions (optional)

Special tools/utensils needed: 5 qt dutch oven, colander

Directions:

1. Place ground beef in dutch oven. Brown until beef is well done.

2. Remove from stove and drain into colander. Drain all grease from beef. If needed you can run hot water over the beef while in the colander to get excess grease off. 

3. Return meat to dutch oven.  Add kidney beans, tomato sauce, chili seasoning, brown gravy mix, and water 

4. Heat to a boil. Reduce to medium low heat and simmer at least 20 minutes or until ready to eat.