Garden Vegetable Soup

Garden Vegetable Soup

• 1 and a half pounds ground beef OR one chicken, cooked, boned and cut into pieces
• 1 large onion diced (about 2 cups)
• 1 and a half cups diced carrots
• 1 cup diced celery
• 1 cup frozen or fresh corn
• 2 cups diced potatoes
• 8 cups chicken or beef broth (for different taste variations)
• 1 15 oz. can crushed tomatoes (optional – it’s good with or without this ingredient)
• 1 teaspoon salt
• 1 teaspoons pepper

In a large kettle, brown the ground beef with the salt and pepper until meat is no longer pink. OR, place the chicken pieces in the large kettle. Add the onions until slightly softened. Pour in the broth, crushed tomatoes with juice and add all the vegetables except the corn. Cover and bring to boil. Lower the heat and let simmer for one-half hour. Add the corn about 10 minutes before serving.

Additional optional ingredients: drop in dumplings, barley, rice or noodles for more texture and filling. Serve with bread or crackers for a complete, healthy meal.