Monday, October 19, 2009

Sunday Supper: Soup and Cornbread

Winter Soup

1 1/2 pounds ground beef or ground turkey
2 medium onions, chopped
1 bell pepper, chopped
3 ribs celery, chopped
28 ounce can tomatoes
2 15-oz cans tomato sauce
1 large potato chopped in small dice
2 16-oz packages frozen mixed vegetables
1 tablespoon parsley flakes
1 teaspoon oregano
1 teaspoon basil
1 tablespoon salt (That seems like a lot of salt but it seems to need it. You can cut back on the amount, of course, and add other seasonings.)
1/2 cup red wine
1 teaspoon pepper
3 cups chicken or vegetable stock (or water)

Brown meat in large pot. Add onion, bell pepper and celery – cook until soft. Add other ingredients and simmer 3 or 4 hours. Freezes well.

If the recipe sounds familiar, it's a reprint from last season. It's easy and tasty and makes a big pot full of soup. Three of us ate it for dinner last night and we put up five containers in the freezer for other Sunday night suppers.

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