THRIFTY COOKING THURSDAY ~ HOMEMADE BEEF VEGGIE SOUP!

(THIS WAS THE HUBBY'S HEARTY PLATE!)

HOMEMADE BEEF VEGGIE SOUP

MAKE IT FOR UNDER $5!

INGREDIENTS

• 3 CELERY STALKS DICED
• 10 POTATOES CUT INTO BITE SIZE PIECES
• 1 LB BAG OF CARROTS DICED
• 3 GARLIC CLOVES MINCED
• 1/2 CUP DICED ONIONS
• 1 LB GROUND BEEF
• 2 CANS TOMATO JUICE
• 2 BAY LEAVES 
• SALT & PEPPER TO TASTE

1. BROWN BEEF, WHEN ALMOST FINISHED ADD ONIONS & GARLIC, SALT & PEPPER.
2. STEAM POTATOES, CARROTS & CELERY.
3. ADD TOMATO JUICE TO LARGE POT & ADD BAY LEAVES.
4. ADD BEEF MIXTURE & VEGGIES TO POT.
5. SIMMER ON LOW HEAT FOR ABOUT 15 MINUTES.
6. REMOVE BAY LEAVES & SERVE.

(THE VEGGIES & BEEF SHOULD BE COOKED BEFORE ADDING TO POT WITH TOMATO JUICE.)

THIS MADE ENOUGH FOR OUR FAMILY OF 4’S DINNER LAST NIGHT. LUNCH FOR HUBBY TO TAKE TO WORK. LUNCH FOR THE LIL CHICKS AND I TODAY!

THIS IS A VERY SIMPLE RECIPE THAT YOU COULD CHANGE UP BY ADDING CORN, DIFFERENT SEASONING, ETC. & FOR UNDER $5 THAT MAKES THIS “THRIFTY COOKING!”

IF YOU HAVE A RECIPE FOR "THRIFTY COOKING THURSDAY" EMAIL ME & I'LL POST IT FOR YOU!

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