SOUTHERN VEGETABLE BEEF SOUP
4 cups potatoes, peeled and cubed
6 cups water
1 lb. lean ground beef
5 tsp beef bouillon granules
1 can (10 3/4 oz) condensed tomato soup, undiluted
2 cups frozen corn
2 cups frozen sliced carrots
2 cups frozen cut green beans
2 cups frozen sliced okra
3 tbsp dried minced onion
In a large stew pot or a Dutch oven, bring the potatoes and water to a boil. Cover and cook for about 15 minutes until potatoes are tender. Menwhile, cook beef in a large skillet until it is no longer pink. Drain well and rinse with hot water. Add the bouillon, soup, all vegetables, onion and beef to the potato pot. Return to boiling. Reduce heat and simmer, uncovered, for about 10 minutes or until soup is heated through. Stir occasionally during the cooking process.
CARAWAY BEEF-VEGETABLE SOUP
2 bacon slices, cut into pieces
1/2 lb round steak, cut into small pieces
1 can beef broth
1 can diced tomatoes, undrained
2 cups water
1/4 cup chili sauce or catsup
1/2 tsp caraway seed
2 cups coarsely chopped cabbage
1 cup sliced carrots
1/4 cup quick-cooking barley
In a 3-qt saucepan, cook bacon over medium heat until crisp. Add beef; cook, stirring, until beef is browned. Stir in broth, tomatoes, water, sauce and caraway seeds. Heat to boiling. Reduce heat and simmer, uncovered, for 10 minutes. Stir in cabbage, carrots and barley. Continue to simmer about 20 minutes until beef and barley are tender.
