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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cream of Vegetable Beef Soup Recipe

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This recipe for Cream of Vegetable Beef Soup is from Clarida-Carpenter Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs of hamburger meat - 90/10 or 85/15 (prefer grass fed)
1 large or two medium sweet onions diced
2 zucchini diced
2 yellow crookneck squash diced
1 medium package of corn or 2 cans of corn with liquid
1 medium package of peas or 2 cans of peas with liquid
2 14 oz cans of diced tomatoes with liquid
2 cans of tomatoes and green chilies (I prefer Herdez) with liquid
2 large russet potatoes
1 package of sliced carrots (sometimes I use petite and cut into slices)
2 cans of jalapeno beans with liquid
*2 cans of beef broth
1 quart of half and half
Directions:
Directions:
Brown hamburger meat and onions in the pot you plan to cook soup.
Then add zucchini, squash, corn, peas, tomatoes, Rotel, potatoes, and carrots.
Bring to a boil and then reduce to a strong simmer for 45 - 60 minutes. It is done when the potatoes are cooked.
Then stir beans into soup and cook for another 5 minutes to heat the beans.
Turn off the heat and add the half and half.
* If using frozen corn and peas a can or two of beef broth is needed.(This is how I make it.) **Another note - I use organic vegetables when possible and always use the grass fed beef.

 

 

 

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