Have you ever run into a situation where you needed to use up all sorts of miscellaneous things in the fridge? Yeah, well, this is the result. We had a little of this - a little of that. Whatever was laying around got thrown into the pot. Bottom line, we really weren't following as recipe.
If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.
1/2 cubed Rutabaga
Frozen Green Beans
Green Bell Pepper
Gluten-Free Beef Stock,
Gluten-Free Chicken Stock
Saute' green bell pepper & onion in a big soup pot [7 qt pictured here] for a few minutes.
Add a pinch a salt and pepper. Becareful with the salt, your stocks have have additional salt.
Add 2 lbs of hamburger to pan and brown.
Add a pinch of salt and pepper
Drain/remove excess grease.
Add chicken or beef broth - probably 2-4 cups total
Add bottle of 46oz bottle of V8
Add Bay Leaf or two
Add veggies that need longer too cook first (like rutabaga, carrots, celery, etc]- staggering them by a couple of minutes.
Taste for salt/pepper
Bring up to a boil then reduce heat to simmer
Cover pot and let simmer for 30 - 60 minutes stirring occasionally.
Check a carrot/celery/rutabag - if it's a texture you like - dig in!
Until the next good eats...
03/15/2012 22:59 Filed in: Soup