Monday, August 23, 2010

Garden Vegetable Soup

From: North Cobb Christian School's cookbook

Ingredients:
1 lb ground beef
1/2 cup chopped onion
1 package Hamburger Helper (cheeseburger macaroni)
5 cups water
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
1 16-oz stewed tomatoes, undrained
1 16-oz can Veg-All undrained



Cook and stir ground beef and onion in Dutch oven until done, drain. Stir in sauce mix, water, basil, salt, pepper and tomatoes. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, 10 minutes. Stir in macaroni and Veg-All. Cover and cook until macaroni is tender, 10-15 minutes longer.


What I did differently from the recipe:

Used venison instead of beef, made stewed tomatoes rather than bought them, and added okra because we had so much in our garden.

What I'll do differently next time:
Not sure.

Verdict:
Neutral. It was okay, I love this type of soup, but I think the mix from the Hamburger Helper gave it a slightly odd flavor. If I made it again I would probably try to find something to replace that.

Printable version:

Ingredients:

1 lb ground beef
1/2 cup chopped onion
1 package Hamburger Helper (cheeseburger macaroni)
5 cups water
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
1 16-oz stewed tomatoes, undrained
1 16-oz can Veg-All undrained

Cook and stir ground beef and onion in Dutch oven until done, drain. Stir in sauce mix, water, basil, salt, pepper and tomatoes. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, 10 minutes. Stir in macaroni and Veg-All. Cover and cook until macaroni is tender, 10-15 minutes longer.

1 comment:

Deana Courser said...

My mother made this every other week as I was growing up and now my kids love it too. Its definitely better the next day, as it thickens and becomes more like a casserole.