1 lb ground beef
2 teaspoons olive oil
1 large onion
1 clove garlic (minced)
1 can kidney beans or pinto beans
2 cans (14 oz each) chicken broth - about 4 cups
1 can chopped italian tomatoes
1 can tomato paste
1 cup frozen corn
1 cup frozen peas
1/2 dried italian seasoning
Heat oil in a 4 1/2 quart Dutch oven or soup pot over Medium Heat. Peel and coarsely chop the onion, adding it to the pot. Add raw beef and brown. Drain any fat.
Add garlic. Drain beans and add them with the broth, tomatoes (with the juice), tomato paste and 2 cups of water. Raise the heat to HIGH and stir.
Add corn, peas and seasoning. Cover and cook until boiling. Reduce heat, simmer 5 to7 minutes.
Serve with warm cornbread or grilled cheese sandwiches!
Lu's take on this soup? Its yummy! I got this recipe out of my favorite cook book Cheap. Fast. Good! By Beverly Mills and Alicia Ross.. This has got to be the best cookbook that I have ever seen! So many good and cheap recipes! Go here for another recipe from this book!
This soup is good, quick, easy and cheap! All of my favorite words! I do not use a garlic clove- just because I didn't have any the days I made this. I never use a whole onion- I'm THAT cheap-and it was fine. I also just use a bag of frozen mixed veggies instead of the individual bags of each type of veggie. I love the fact that this recipe includes kidney beans! Such a wonderful addition to this soup! It adds more to the soup than just the typical veggies!
Enjoy! And go buy this book!!!! :)