Meals Matter

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Contributed By: ladyclaymore
ladyclaymore

My family calls this "canned" soup because most of the ingredients are from a can. But the combination of meat, veggies and herbs makes a great hearty soup.

Ingredients

2 pounds Lean ground beef

1 Large onion, diced fine

1 can Each of:

Stewed tomatoes

Chopped tomatoes

Mushrooms, stems and pieces

Green beans

Carrots and peas

Red kidney beans or black turtle beans

Low-fat cream of mushroom soup

1 Bay leaf

1 tsp. Crushed oregano

1 tbsp. Finely minced garlic (about 2 cloves)

Salt and pepper to taste

Preparation

In a stock pot or Dutch oven, brown ground beef and onion together until meat is fully cooked; season with salt aand pepper. Drain to remove fat. Return meat and onions to pot. Add all canned vegatables and beans, with canning liquid, to pot. Add soup and herbs. If needed, add water to cover. Bring to a slow boil, reduce heat to simmer and cook for 20-30 minutes.

Remove bay leaf before serving.

Cook's Notes

Really good topped with grated Romano or Asiago cheese and served with cruty Italian bread.

Replace any canned vegetables with fresh, but add more water to pot and cook for an additional 15-20 minutes.

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