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Thursday, September 4, 2008

Pittsburgh Vegetable soup

I call this Pittsburgh Vegetable Soup because I made this for my daughter when she lived there and was finishing her doctorate while having a newborn.
1 pound of ground beef or turkey (lean) (you can omit this if you want a meatless soup I like kidney beans and a handful of quinoa also a can of diced tomatoes added to the ingredients below)
1 extra large onion (chopped)
1/2 of a bag of celery (I use celery hearts)-chopped
4 good sized red potatoes chopped
a handful of mini carrots cut in half or chopped
2 quarts of v8 juice (I use low salt and add my own salt)
1 32 ounce bag of mixed frozen vegetables
1 1/2 cups of cooked rice (or just add the kidney beans and quinoa as an option)
Brown the turkey, celery and onions in a large soup pot. When meat is browned add the chopped red potatoes with skin on, and the carrots. Barely cover with water and simmer for about 20 minutes. Add mixed vegetables and V8 juice. Add salt and pepper to taste. Simmer for about 1 to 2 hours on lowest setting. While cooking the latter cook up the rice in a different pot. Just before serving mix in the cooked rice.
This freezes great!
Ps. If you omit the meat and want protein you can add some chickpeas and quinoa

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