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Name: Vegetable Soup
Prep time: 30 min
Total time: 1 h 15 min
Yield: 10
Cuisine: American
Ingredients: 1 medium Onion Thinly Sliced and Seperated; 3 cloves Garlic minced; 2 stalks Celery Thinly chopped; 1 can (12 oz) Beef broth; 1/2 cup Sherry Cooking Wine; 1 large Potato medium cubes; 1 1/2 pound Ground beef Browned; 2 13 oz cans Tomato sauce; 1 32-oz bag Frozen Mixed Vegetables; 1 teaspoon Sugar / Splenda; 4 tablespoon Olive oil; 1 teaspoon salt and pepper to taste

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INGREDIENTS

1 medium Onion ; Thinly Sliced and Seperated
3 cloves Garlic ; minced
2 stalks Celery ; Thinly chopped
1 can (12 oz) Beef broth
1/2 cup Sherry Cooking Wine
1 large Potato ; medium cubes
1 1/2 pound Ground beef ; Browned
2 13 oz cans Tomato sauce
1 32-oz bag Frozen Mixed Vegetables
1 teaspoon Sugar / Splenda
4 tablespoon Olive oil
1 teaspoon salt and pepper ; to taste

Servings

INSTRUCTIONS

First - Get out your soup pot with lid and a skillet for browning the ground beef.

Second - Slice Onion , Mince Garlic , Chop Celery, Cube Potato, and brown the ground beef till no longer pink.

Drain off about half the fat from the browned ground beef. Leave the other half in with the beef.

Third - Heat olive oil in soup pot on medium heat. When hot add onion / garlic / celery / and salt and pepper.

Saute together until onions are tender. Add Sherry and continue to saute until celery is tender.

Fourth - Add Beef Broth / Tomato Sauce / Cubed Potato / Ground Beef / and Frozen Vegetables to soup pot.

And stir all ingredients together.

Fifth - Cover pot with lid and cook on med heat for 45 min or untill potatoes are tender.

** For a little more juice add an additional can of tomato sauce. Especially if you intend to freeze the leftover soup. This soup freezes really well.

NOTES

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Vegetable Soup

1 medium Onion Thinly Sliced and Seperated 
3 cloves  Garlic minced
2 stalks Celery Thinly chopped
1 can (12 oz) Beef broth 
1/2 cup Sherry Cooking Wine 
1 large Potato medium cubes 
1 1/2 pound Ground beef Browned
2 13 oz cans Tomato sauce 
1 32-oz bag Frozen Mixed Vegetables 
1 teaspoon Sugar / Splenda 
4 tablespoon Olive oil 
1 teaspoon salt and pepper to taste

First          - Get out your soup pot with lid and a skillet for browning the ground beef.

Second   - Slice Onion , Mince Garlic , Chop Celery, Cube Potato, and brown the ground beef till no longer pink.    
                    Drain off about half the fat from the browned ground beef.  Leave the other half in with the beef.

Third     -  Heat olive oil in soup pot on medium heat.  When hot add onion / garlic / celery / and salt and pepper.
                  Saute together until onions are tender.  Add Sherry and continue to saute until celery is tender.

Fourth   - Add Beef Broth / Tomato Sauce / Cubed Potato / Ground Beef / and Frozen Vegetables to soup pot. 
                 And stir all ingredients together.

Fifth  -    Cover pot with lid and cook on med heat for 45 min or untill potatoes are tender.

**  For a little more juice add an additional can of tomato sauce.  Especially if you intend to freeze the leftover soup.  This soup freezes really well.

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Nutrition

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Serving Size: 1 Serving (231g)
Recipe Makes: 10

Calories: 292
Calories from Fat: 144 (49%)

Amt Per Serving		% DV

	Total Fat 16g	21 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 8.4g
	Polyunsanturated Fat 1.1g
Cholesterol 45.7mg		14 %
Sodium 282.2mg		10 %
Potassium 594mg		16 %
Total Carbohydrate 21.2g		6 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 16.5g
Protein 16.5g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 292

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