Beef Vegetable Soup from Preps

[Granny Smith]

This is my usual beef vegetable soup recipe, except I usually use fresh hamburger, onions, and garlic (browned first, of course)

Beef Vegetable Soup from Preps

3/4 cup hamburger rocks
2 T. dehydrated onion
1/2 t. dehydrated garlic (or garlic powder)
2 quarts tomato juice
2 (15 oz) cans corn, drained
2 (15 oz) cans mixed vegetables, drained
1 (15 oz) can cut green beans, drained
1 t. instant coffee, optional
salt (or beef bouillon or celery salt) to taste, optional
pepper (or cayenne) to taste, optional

Combine all ingredients in dutch oven. Bring to a boil over medium heat. Reduce heat and simmer 30 minutes or longer - all day, if you want. If it's too thick, add water till it suits you.

Serve hot with crackers, bread and butter, cornbread, or muffins

Note: Any of the ingredients can be replaced with fresh or dehydrated, but it will affect cooking time and you might need to add more water.

[Cyngbaeld]

I use canned meat and dried veggies. No corn, Bethany can't have it. I use left over coffee for extra flavor. Sometimes make rice flour dumplings.

[meemo]

I've got to try the rice flour dumplins.

[Granny Smith]

CC, I add coffee, too, but I didn't post it because people think it's weird. I add it to nearly everything with beef or tomatoes. It really enhances the flavor.

[Cyngbaeld]

Yes, it does.
Try peanut butter in there sometime. Does great things for chili or beef stew.

[Granny Smith]

I'll have to try that. I add a little curry powder to bean soup - not enough to taste, just a few pinches. I don't know how to explain what it does, but it makes my mouth water.