Attributed to: Mary Horn
Submitted by: Family Cookbook
Category: Soup
Description: This vegetable soup is very versatile and adjustable in both ingredients and amounts. Leftovers freeze well. Some people use all canned vegetables, others substitute frozen for canned, and some omit the rice. Use this as a starter and customize to your personal preference.
Prep Time: 10 minutes
Total Time: 45 minutes
Servings: 4
Difficulty rating: 1
Ingredients:
1 lb. hamburger
1 medium onion, chopped
2 or 3 potatoes, cubed
2 carrots
2-3 celery leaves
4-6 Cups Tomato Juice
1 Can (15 ounces) Lima Beans
1 Can (15 ounces) Corn
1 Can (15 ounces) Green Beans
1 Can (15 ounces) Peas
1 Teaspoon (or to taste) Mexene chili powder
1/4 - 1/2 cup rice
Special tools/utensils needed: dutch oven colander
Directions:
Brown hamburger and onion.
Add potatoes, carrots, and celery leaves.
Add water not quite covering all of the above
Add chili powder.
Add canned vegetables and rice.
Add tomato juice to cover.
Bring to a boil on high heat then reduce to simmer on medium low heat.
Cook 20-30 minutes until potatoes, carrots and rice are tender.