| 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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