Name: VEGETABLE SOUP
Ingredients: 2 quarts water; 2 tbs chicken bouillon granules (dry); 2 tbs beef bouillon (dry); 1 lb ground beef (lean); 16 oz tomato sauce; 2 heaping tbs parsley (dried); salt & pepper (to taste); 6 carrots (waffled, use Cone #5); 4 large potatoes (processed, use Cone #3); 1 medium onion (processed, use Cone #3); 3 ribs celery (waffled, use Cone #5); 1 medium zucchini (waffled, use Cone #5)

VEGETABLE SOUP

Print Recipe Pin Recipe

Course Soup, Soup, Stew & Chili

Ingredients

2 quarts water
2 tbs chicken bouillon granules dry
2 tbs beef bouillon dry
1 lb ground beef lean
16 oz tomato sauce
2 heaping tbs parsley dried
salt & pepper to taste
6 carrots waffled, use Cone #5
4 large potatoes processed, use Cone #3
1 medium onion processed, use Cone #3
3 ribs celery waffled, use Cone #5
1 medium zucchini waffled, use Cone #5

Instructions

Place 1 quart of water in roaster. Add chicken and beef bouillon, and ground beef. Turn heat to medium and cook for approximately 15 minutes, until Vapo-Valve™ clicks steadily.
Add remaining 1 quart of water, and the rest of the ingredients. Stir to combine and cover.
When Vapo-Valve™ clicks, reduce heat to almost low (the valve will click every few seconds) and cook until vegetables are tender.

Tried this recipe?Let us know how it was!