Wednesday, October 5, 2011

Autumn Vegetable Soup


Vegetable Soup
2 cans (lbs) Veg-All
1 can (lbs) Petite Cut Diced Tomatoes
2 3/4 qts. Tomato Juice
16 oz. Elbow Macaroni (2 1/4 cups) - cooked and drained
2 lbs. Ground Chuck - cooked and drained
Salt and pepper to taste

Mix all the ingredients together ina 6 qt. stock pot. Bring to a boil. Stir occasionally. Simmer on low heat for 5-10 minutes.

Makes for a very LARGE gathering, be prepared. This soup is so easy to freeze and use for later.

Serve with corn bread, bread bowl or saltines.


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