First, these are the ingredients you will need:
3 lbs of lean ground beef
1 cup olive oil
2 bags of frozen onions, green peppers and celery
2 bags of frozen 3 peppers combo
1 bag of sliced carrots
1 lage veggie broth
1 large beef broth
1 can whole tomatoes
1 large can of tomato paste
12 small red potatoes
basil – salt & pepper – garlic salt – Tony Zacharias
Pour the oil into a deep soup stock – let it get hot (not too hot, but pretty good and hot) – then put the two bags of frozen onion, peppers and celery into the pot. Cook the veggies until tender. (4-5 minutes) Then add the 3 lbs of beef and cook until it is done – no more pink.
Then add the remaining ingredients in this order:
All BAGS veggies, two boxes of broth, whole tomatoes (with juice), but as soon as you drop them in the pot, pick them up and give them a squeeze. Squeeze out the juices and seeds. Then add the paste. Stir until all combined. Next add the potatoes. Then add plenty of the seasonings (I used 1 Tbs of garlic salt, 1 tsp of basil, and several shakes of S&P. Stir it all together, cover and cook for 1 hour on a good steady simmer.
Perfect for the fall & my guys who view soup as a “starter”. Will try this out this weekend. I stole Ashley’s Italian Chicken over Rice from today. You girls keep ’em comin’ and I’ll never have to meal plan again ????
That is what I’m trying this weekend too..the Italian Chicken just sounds yummy!