Pepper Soup
"Another recipe from my wife's side of the family. This soup is rich, hearty, and great for warming up on a cold winter night. If you don't like pepper, you can cut the quantity to a teaspoon."
- Ready In:
- 3hrs 30mins
- Ingredients:
- 11
- Serves:
-
10-12
ingredients
- 1 lb ground beef
- 1⁄2 cup butter
- 1 cup flour
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 1 lb frozen mixed vegetables
- 15 ounces diced tomatoes
- 8 cups hot water
- 4 beef bouillon cubes
- 1 tablespoon ground black pepper
- salt
directions
- Brown and drain ground beef in large pot.
- Add butter and melt over med heat.
- Add flour, cook and stir for a minute or two.
- Add 4 cups of water.
- Stir constantly until mixture thickens.
- Add remaining water and the rest of the ingredients.
- Cook over med-low heat for 3 hours without a lid. Stir occasionally.
- If the soup is sticking to the bottom of the pot, lower the temperature and stir more frequently.
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RECIPE SUBMITTED BY
I'm a home cook with a love of taking things you normally get at the store and trying to make them at home.
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<br>My wife and son often end up victims of my experiments, but they don't seem to mind. Usually... ;)
