| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Soup | 6 | Servings |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1 | sm | Onion; chopped |
| 1/2 | c | Bell pepper; chopped |
| 1 | cn | (16-oz) tomatoes |
| 1 | cn | (16-oz) okra and tomatoes |
| 1 | cn | (16-oz) veg-all |
| 1 | cn | (16-oz) whole kernel corn |
| 1 | cn | (16-oz) chinese vegetables |
| 1 | cn | (10-oz) Rotel |
INSTRUCTIONS
Brown together ground beef, onion and pepper. Drain excess fat. Do not drain liquid from any of the remaining ingredients. Add remaining ingredients to meat mixture; put into dutch oven or large pot. Simmer at least 1 hour. This soup improves with age. MRS TOMMY COLEMAN (ANN) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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