Book Read Free

Murder Hooks a Mermaid

Page 24

by Christy Fifield


  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.

 

 

 


‹ Prev