Easy, tasty and loaded with great flavour. A great way to cook with my fall veggies that grow in my garden. I often enjoy this delicious soup with homemade bread, and I can not ask for anything better than that!
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minIngredients
Directions
Place ground beef, crumbled, into a deep, 3-quart heat- resistant, non-metallic casserole.
Heat. uncovered, in Microwave Oven 5 minutes or until meat is browned.
Stir occasionally.
Drain excess fat.
Add onions and heat, uncovered. in Microwave Oven 2 minutes or until onions are tender.
Add hot water, carrots, celery, potatoes and seasoning.
Mix thoroughly.
Heat, covered, in Microwave Oven 10 minutes or until water comes to a boil.
Add tomatoes to soup and heat, covered in Microwave Oven 5 minutes or until tomatoes are tender.
NOTE: One can (28 ounces) tomatoes (with liquid) can be substituted for the fresh tomatoes.
Reduce water to 3 cups.
Stir in tomatoes with remaining ingredients; heat to boiling.
Reduce heat; cover and simmer 20 minutes.
The canned tomatoes break apart and give a rosy color.
Comments
good recipe