Yee Haw! Wednesday's Chow is back from it's Holiday Cheer break. The good news is - I only have to come up with a recipe once a week now, not once a day! But I did have fun with Holiday Cheer and I hope ya'll enjoyed all the recipes.
Well, since it appears that 3/4's of the country is in a deep freeze....I mean, even Houston is expected to be BELOW 32 degrees for more than 24 hours....I decided to share Marie-Nicole Ryan's Vegetable Soup recipe posted during my post for appetizers during the September Recipe Extravaganza.
Try and stay warm!
Marie-Nicole's Vegetable Soup
½ pound of lean ground beef (93% fat-free)
½ to 1 onion, chopped
1 Tsp of chopped garlic
Pint of tomato juice
Baby carrots (best to cook them about 20 minutes before adding to soup)
½ green pepper, chopped
3 medium potatoes, chopped
½ cup frozen corn
1 can green beans, drained and rinsed (to get rid of the salt)
Any other vegetables you might want
Beef stock to thin if it’s too thick.
Worchestershire sauce—season to taste—I like a lot
1 tsp. dried oregano
¼ tsp dried basil
Sprinkle of ground thyme
2 bay leaves (remove after cooking)
While browning meat, throw in onions, garlic and pepper. Then pour off what little fat there is.
Add the rest of the ingredients. I like to rub the oregano and basil in my palms as I dump it in.
Cook in dutch oven or large soup pan for about an hour. Stir frequently and taste (of course!)
Serve with whole wheat rolls or crusty French bread. Mmmm.
VOTE FOR ME - Salvation Bride
Anna Kathryn Lanier