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Categories:Viewed: 51 - Published at: 10 months ago
Ingredients
- 1 1/2 Tbsp. oleo or butter
- 1 large onion, chopped
- 1 c. carrots, sliced
- 1/2 c. green pepper, chopped
- 1 lb. lean ground beef
- 2 c. tomato juice or 8 oz. tomato sauce and 8 oz. water
- 1 c. potatoes, diced
- 1 tsp. seasoned salt and pepper to taste
- 1/3 c. flour
- 4 c. milk
Method
- Melt oleo in Dutch oven.
- Add onion, carrot and green pepper. Cook until transparent, not brown.
- Add beef and cook until crumbly and gray.
- Stir in tomato juice, potatoes, salt and pepper.
- Cover and simmer (stirring occasionally) until vegetables are tender (20 to 25 minutes).
- Combine flour with 1 cup milk and beat until smooth.
- Stir into soup mixture.
- Add remaining milk to soup and simmer until very hot.
- Stir frequently.
- Do not boil.
- Makes 8 servings.
