1 pound ground beef
1 cup frozen diced potatoes
2-3 cups frozen vegetables of your choice
1 46-ounce can vegetable juice cocktail
1 tablespoon dried minced onion or 1⁄4 cup frozen chopped onion
1⁄2 teaspoon granulated garlic
1 teaspoon parsley flakes
Salt and pepper to taste
In a large stockpot, brown ground beef. Drain off excess fat and add vegetable juice cocktail, plus 2-3 cups water. Bring broth to a boil, add frozen potatoes and vegetables along with herbs and spices.
Simmer over medium heat for 20-30 minutes, until vegetables are heated through.
This soup can lend itself to endless variations. Add a can of kidney beans or black beans; use different varieties of frozen vegetables; make it with leftover roast beef, chicken, or ham—you get the idea. Use your imagination—and your family’s favorite foods—to create a quick, one-pot meal.
Murder Hooks a Mermaid Page 24
