| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 4 | Servings | |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1 | c | Finely chopped onions |
| 4 | c | Hot water |
| 1 | c | Carrots; thinly sliced |
| 1 | c | Celery; diced |
| 1 | c | Potatoes; diced into 1/2-inch cubes |
| 2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | Bay leaf; crumbled | |
| Few leaves dried basil | ||
| 6 | Whole fresh tomatoes; stems removed & cut into eighths |
INSTRUCTIONS
Date: Sun, 14 Apr 1996 16:48:42 -0400 From: Wendy Lockman <[email protected]> 1. Place ground beef, crumbled, into a deep, 3-quart heat-resistant, non-metallic casserole. Heat. uncovered, in Microwave Oven 5 minutes or until meat is browned. Stir occasionally. 2. Drain excess fat. 3. Add onions and heat, uncovered. in Microwave Oven 2 minutes or until onions are tender. 4. Add hot water, carrots, celery, potatoes and seasoning. Mix thoroughly. 5. Heat, covered, in Microwave Oven 10 minutes or until water comes to a boil. 6. Add tomatoes to soup and heat, covered. in Microwave Oven 5 minutes or until tomatoes are tender. [email protected] MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #106 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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