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Spicy Soup Recipe

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This recipe for Spicy Soup, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Graham
Added: Saturday, June 3, 2006


1 lb. ground chuck
2 cloves minced garlic
1 - 46 oz. can no salt tomato juice (Campbells)
2/3 cups water
2 cups shredded cabbage
1 1/2 cups cubed potatoes
1/2 cup chopped celery
1/2 cup cut up green pepper
3/4 teasp. salt
1/2 teasp. dried oregano
1/2 teasp. pepper
1/2 teasp. basil
1/4 teasp. fennel
3/4 teasp. crushed red pepper
1-16 oz. package frozen mixed vegetables

Combine beef and garlic in dutch oven.
Cook on medium heat until browned - stirring to crumble meat.
Drain meat in colander - pat dry with a paper towel.
Wipe pan drippings from skillet with a paper towel.
Return meat to dutch oven - add tomato juice and next 10 ingredients.
Bring to a boil - cover - reduce heat - simmer 40 minutes.
Stir occasionally.
Stir in mixed vegetables - cover and cook 25 minutes.

Yield; 10 cups




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