The recipe that I am sharing with you today is a favorite of mine when I need something that does not require a lot of prep the day of the meal. It is also a dish that can easily be increased depending on your crowd. It can be put in the crock pot, so if you do not know the exact time of the meal or need to transport it. It is even better the next day, so it also makes great leftovers.
Sorry, it may be a little late in the year to make the Veggie Soup, but now you will have the recipe for next year. Yes, it does take some time, but it is so worth it! This recipe is one of many in my collection that comes from Kevin’s mom. Veggie Soup can be heated up and served as a soup as well. Both this time of year and on a cold winter day I am so thankful to be able to grab a jar of Veggie Soup.
Goulash (Using canned *Veggie Soup.)
1 qt. Veggie Soup (See recipe below.)
1 lb. hamburger
½ c. macaroni (shell or rings)
Brown hamburger, drain.
Bring 2 cups of water to boil. Add 1 tsp. each of instant chicken and beef bouillon.
Add macaroni – cook according to directions on box; however, do not drain.
Combine veggie soup, hamburger, macaroni and the following ingredients:
1 tsp. instant onion
¼ tsp. chili powder
1/8 tsp. garlic powder
¼ tsp. basil leaves
¼ – ½ tsp. salt
Simmer until ready to serve. (The longer the better.) If placing in crock pot – remove the lid for a while to reduce the liquid.
Serve with garlic bread and fruit cup.
*Vegetable Soup (AKA “Veggie Soup”)
1 5 gallon bucket tomatoes (very full)
1 c. raw rice – cooked
1 qt. each – chopped fine – green beans, yellow beans, corn, peas, onion, and potatoes
1 bunch celery – chopped
3 – 4 cans kidney beans (drained)
Cook tomatoes and juice. Put through food sieve to juice.
Cook all of the above veggies with the exception of the kidney beans.
Combine the tomato juice, veggies, and kidney beans. Heat. Put in quart jars and process 10 lbs. of pressure for 85 minutes OR in hot water bath canner for 3 hours. (The hot water bath is what I use.)